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| 6 servings
prep time: 20 minutes cook time: 1 hour, 10 minutes (requires oven) |
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| Ingredients: | |||||
| 1 jar/28oz | spaghetti sauce | ||||
| 1 pkg/8oz | no-boil lasagna noodles | ||||
| 1 container/15oz | park-skim ricotta cheese | ||||
| 2 cups | sliced or chopped veggies (mushrooms, bell peppers, onions, broccoli, spinach, etc) | ||||
| 8 oz | shredded park-skim mozzarella cheese | ||||
| Directions: | |||||
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1. Preheat oven to 375°F, and spray a large pan (about 11" x 17" x 2") with non-stick cooking spray.
2. Spread about 1/4 of the sauce in the pan, and top with 3 lasagna noodles. 3. Spread another 1/4 of the sauce over the noodles. Top with 1/2 the veggies, 1/2 the ricotta, and 1/3 of the mozzarella. Cover with 3 more noodles. 4. Repeat all the layers in step 3. 5. Top with remaining 1/4 of sauce. 6. Cover pan with foil. Bake in pre-heated oven one hour covered. Remove foil, top with remaining 1/3 mozzarella, then bake another 5 minutes to melt mozzarella. 7. Remove from oven and let stand 5 minutes before cutting. Variations - Stove-top Version: Substitute 8 oz. any kind of pasta for the lasagna noodles. Cook according to package directions, then drain. While the noodles are cooking, cook the veggies in a little olive oil, until they're slightly soft. Combine everything - cooked pasta, veggies, spaghetti sauce and cheeses - in the biggest pan you have. Stir over very low heat until cheese warms & melts. It won't be as pretty as oven lasagna, but it will taste just as good. |
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