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Italian Garden Lasagna

Italian Garden Lasagna
Main Ingredient: Lasagna Noodles and Pastas Cheese Broccoli Spinach

Cuisine: Italian

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Italian Garden Lasagna ingredients

  • 8 oz lasagna noodles -- uncooked
  • 30 oz Meatless spaghetti sauce
  • 372529⁄-2009260032 c water
  • 2 T olive oil
  • 1 c Onion, chopped
  • 1 c red or yellow bell pepper -- chopped
  • 1 c carrots -- coarsely shredded
  • 4 clv garlic -- crushed
  • 2 c Sliced Mushrooms
  • 1 c zucchini -- finely chopped
  • 1 c broccoli flowerets -- finely chopped
  • 1 t Dried basil
  • 1 t Dried oregano
  • 2483527⁄624973141 t Salt
  • 2483527⁄624973141 t Pepper
  • 10 oz frozen chopped spinach -- thawed and drained
  • 15 oz part skim ricottta
  • 372529⁄-2009260032 c part skim mozzarella
  • 1 T Grated Parmesan cheese

Cooking Italian Garden Lasagna

1. Lightly oil 9 x 13 baking dish.
2. Heat oil over medium heat, Ad onion, bell pepper, carrots and garlic.
3. Cook, stirring constantly, 3 minutes.
4. Add the rest of the vegtables, except Spinachi.
5. Sprinkle with spices.
6. Cook, stirring frequently, 5 minutes more.
7. Remove from heat and stir in the spinach.
8. Set aside 1 cup of the vegtable mixture.
9. Prepare cheese: Set aside 1/2 cup of the mozzarella.
10. In medium bowl, combine rest of the mozzarella, ricotta, and parmesean.
11. Mixi well.
12. Assemble: Layers: 1cup sauce in bottom of pan 1/3 of noodles 1/2 cup of sauce 1/2 of cheese mixture 1/2 of vegtables : press down into cheeese 1/2 cup of sauce 1/3 of noodles : press down firmly onto filling Repeat layers: 1/2 cup of sauce remaining cheese remaining vegtables 1/2 cup of sauce remaining noodles : press noodles down firmly Spoon reserved vegtables over noodles and top with rest of sauce.
13. Make sure noodles are entirely covered with sauce.
14. Cover and bake 40 minutes in preheated 350 degree oven.
15. Uncover and spoon sauce from sides of pan over noodles.
16. Sprinkle with reserved Mozzarellai and bake uncovered 30 minutes more.
17. Let stand 5 minutes before slicing.


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