Here’s a quick-to-fix lasagna made with a medley of fresh vegetables.
Hands on time 30 minutes, total time 1 hour 25 minutes
Makes 4-6 servings (1 piece each)
No-Stick Cooking Spray
2 medium zucchini, quartered lengthwise, sliced
1 small onion, chopped (optional)
4 ounces sliced fresh mushrooms (4 oz = 1-1/4 cups)
2 cloves garlic, minced
1 15oz container part-skim ricotta cheese or crumbled tofu
2 tablespoons chopped fresh parsley
1 jar Amy’s Pasta Sauce
8 dry no-boil flat lasagna noodles, uncooked
1/3 cup shredded part-skim mozzarella cheese or ¼ cup Vegan Parma Cheese
1.Preheat oven to 350°F.
2.Spray 8x8-inch baking dish with cooking spray; set aside.
3.Spray large skillet with cooking spray; heat over medium heat.
4.Add veggies and and sauté for 5 minutes. Set veggies aside.
5.Combine ricotta cheese a(or tofu) and parsley in small bowl; set aside.
6.Spread about 1/2 cup of the pausta sauce evenly onto bottom of prepared dish; top with 2 of the noodles.
7.Cover with layers of 1/4 of the remaining sauce, 1/3 of the ricotta cheese (or tofu) mixture and 1/3 of the vegetables.
8.Repeat layers 2 more times, beginning with noodles and ending with vegetables.
9.Top with remaining 2 noodles and remaining sauce; sprinkle with mozzarella cheese or vegan parma.
10.Cover with aluminum foil sprayed lightly with cooking spray, sprayed-side down.
11.Bake 30 minutes.
12.Remove foil; bake an additional 15 minutes or until hot and bubbly.
13.Let stand 10 minutes before serving.
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