Wednesday, August 1, 2012

Vegetable Lasagna

Vegetable Lasagna

Vegetable Lasagna


2 medium zucchini, quartered lengthwise, sliced

1 small onion, chopped

4 ounces fresh mushrooms, sliced

2 cloves garlic, minced

15 ounces part-skim ricotta cheese

2 tablespoons fresh parsley, chopped

1 cans (24 oz) Pasta Sauce

8 dry no-boil flat lasagna noodles, uncooked

1/3 cup shredded part-skim mozzarella cheese

1 No-Stick Cooking Spray


Preheat oven to 350°F.

Spray 8x8-inch baking dish with cooking spray; set aside.

Spray large skillet with cooking spray; heat over medium heat.

Add zucchini, onion, mushrooms and garlic; cook 5 minutes or until vegetables are crisp-
tender, stirring frequently. Set aside.

Combine ricotta cheese and parsley in small bowl; set aside.

Spread about 1/2 cup pasta sauce evenly onto bottom of prepared dish; top with 2 of the noodles.

Cover with layers of 1/4 of the remaining sauce, 1/3 of the ricotta cheese mixture and 1/3 of the vegetables.

Repeat layers 2 more times, beginning with noodles and ending with vegetables.

Top with remaining 2 noodles and remaining sauce; sprinkle with mozzarella cheese.

Cover with aluminum foil sprayed lightly with cooking spray, sprayed-side down.

Bake 30 minutes.

Remove foil.

Bake an additional 15 minutes or until hot and bubbly.

Let stand 10 minutes before cutting.

You can combine this awesome recipe with some other of our collection.

Serve 6.

From Hunts

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