Veggie Lasagna
From cowgirrlup 16 years agoIngredients
- 1 tsp olive oil shopping list
- 1 zucchini, chopped shopping list
- 2 cups (16 oz) reduced fat ricotta cheese shopping list
- 1 egg shopping list
- 1 Tbls dried basil shopping list
- 1/4 tsp salt shopping list
- 1/4 tsp black pepper shopping list
- 1 jar (16 oz) your favorite spaghetti sauce shopping list
- 8 ounces no-cook lasagne noodles (about 9 noodles) shopping list
- 10 ounces frozen broccoli, thawed shopping list
- 1 28 oz can chopped tomatoes shopping list
- 1/4 cup grated parmesan cheese shopping list
- 1/4 cup shredded reduced fat mozzarella cheese shopping list
How to make it
- Preheat oven to 350. Coat a 13x9 baking dish with non stick spray.
- Saute the zucchini in the olive oil about 5 minutes and remove from heat.
- In a medium bowl, mix ricotta, egg, basil, salt and pepper. Set aside 1/2 cup of your pasta sauce.
- Place 3 lasagne noodles in the bottom of the baking dish and spread 1/2 of the remaining spaghetti sauce over them. Top with 1/2 the ricotta mixture, 1/2 the broccoli, 1/2 the zucchini, 1/2 the tomatoes (with juice) and 1/2 the Parmesan.
- Repeat the layering with 3 more lasagne noodles and the remaining layering ingredients.
- End with the remaining 3 noodles. Cover withe the reserved 1/2 cup of pasta sauce. and sprinkle the mozzarella on top.
- Cover with foil and bake for 25 minutes. Remove the foil and bake another 20 minutes, until hot and bubbly. Wait 10 minutes before serving.
- **When its just hubby and me I saute garlic and onions with the zucchini....the kids hate onions...
People Who Like This Dish 4
- cinnamongal Mequon, WI
- cherylbeth Haughton, LA
- beckytank Johnson City, TN
- cowgirrlup Prescott Valley, AZ
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The Rating
Reviewed by 1 people-
I made this last night and thought it was great!!! I've never made a full out vegetarian dish (my husband and I love meat!), and was surprised at how it was filling, but not OVER filling, if that makes sense!
Thanks for sharing this!!beckytank in Johnson City loved it
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