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Three Cheese Vegetable Lasagna
Recipe By : "Favorite Brand Name Recipes"
Serving Size : 10 Preparation Time :0:00
Categories : Pasta Vegetables
Cheese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Large Onion -- Chopped
3 Cloves Garlic -- Minced
1 Teaspoon Olive Oil
28 Ounces No-Salt-Added Tomato Puree -- Canned
14 1/2 Ounces No-Salt-Added Tomatoes -- Undrained And
-- Chopped ( 1 Can)
2 Cups Sliced Fresh Mushrooms -- (6 ounces)
1 Zucchini -- Diced
1 Large Green Bell Pepper -- Chopped
2 Teaspoons Basil -- crushed
1 Teaspoon Salt
1 Teaspoon Sugar -- (optional)
1/2 Teaspoon Red Pepper Flakes
1/2 Teaspoon Oregano
2 Cups SARGENTO- Light Ricotta Cheese -- (15 ounces)
10 Ounces Frozen Chopped Spinach -- Thawed/Squeezed Dry
2 Egg Whites
2 Tablespoons Sargento Fancy Supreme Shredded Parmesan --
(1/2ounce)
-- Cheese
1/2 Pound Lasagna Noodles -- cooked according to
-- package directions
3/4 Cup SARGENTO Preferred Light Fancy Shredded -- (3
ounces)
-- Mozzarella
3/4 Cup Mild Cheddar Cheese -- divided (3 ounces)
Spray large skillet with nonstick vegetable spray. Add onion, garlic
and olive oil; cook over medium heat until tender, stirring
occasionally.
Add tomato puree, tomatoes with liquid, mushrooms, zucchini, bell
pepper, basil, salt, sugar, pepper flakes and oregano. Heat to a boil.
Reduce heat; cover and simmer 10 minutes or until vegetables are
crisp-tender.
Combine Ricotta cheese, spinach, egg whites and Parmesan cheese; mix
well.
Spread 1 cup tomato sauce in bottom of 13 x 9 -inch baking dish.
Layer 3 lasagna noodles over sauce. Top with half of Ricotta cheese
mixture and 2 cups of remaining sauce. Repeat layering with 3 more
lasagna noodles, remaining Ricotta mixture and 2 cups sauce.
Combine Mozzarella and Cheddar cheeses. Sprinkle 3/4 cup cheese mixture
over sauce. Top with remaining lasagna noodles and sauce.
Cover with foil; bake at 375'F 30 minutes. Uncover; bake 15 minutes
more.
Sprinkle with remaining 3/4 cup cheese mixture. Let stand 10 minutes
before serving.
Makes 10 servings
Formatted by Carole Walberg
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