Jan 20 2014

Vegetable Lasagna

In ten minutes this recipe can by assembled and ready to cook. I use frozen vegetables because they require no preparation. Until the vegetables thaw, the dish will look lumpy and uneven—don’t worry; as it heats up, all the ingredients flatten out and the flavors combine. I often use a combination of vegetables that include broccoli, carrots onions and mushrooms. When I use frozen spinach as I did in the dish pictured, I defrost the spinach in the microwave and take  extra care to squeeze out excess juice. Removing the liquid prevents it from being too runny.

six servings Printable Recipe

1 lb frozen vegetables (when using spinach  thaw and squeeze-out  excess moisture)

1 lb ricotta cheese, low fat or regular

1 cup grated mozzarella cheese

1/2 cup parmesan cheese

8 no-bake lasagna noodles

1 egg

1 jar spaghetti sauce

24 oz can chopped tomatoes, drained

1/2 tsp oregano

 

  1. Preheat oven to 350°.
  2. Lightly oil a lasagna pan. In a large bowl combine the ricotta and mozzarella cheese; mix in the egg until well combined. Fold in the frozen vegetables.
  3. Spread 1/2 cup spaghetti sauce on the bottom of the lasagna pan and cover the bottom with 4 lasagna noodles. Spoon 2/3 of the cheese mixture over the noodles and spread evenly. Top with 1/2 cup sauce and half the drained tomatoes and repeat with 4 more noodles and the remaining vegetable mixture and top with the remaining sauce.
  4. Sprinkle with parmesan and bake covered with aluminum foil for 30 minutes. Remove the foil and bake another 10 minutes uncovered. Allow to rest a few minutes before serving.

 

Nutritional Information:

364 calories, 37 g carbohydrate, 24 g protein, 6 g fiber

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