Easy Vegetable Lasagna Stack

Name: Easy Vegetable Lasagna Stack
Ingredients: 10 ounces, weight Sliced Mushrooms; 1 whole Red Bell Pepper, Seeded And Sliced; 1/2 whole Yellow Onion, Sliced; 1- 1/2 cup Broccoli Florets; 1 whole Large Yellow Summer Squash, Chopped; 1/4 cups Fresh Basil, Chopped; 3 Tablespoons Olive Oil; 13 cups Balsamic Vinegar; 1/2 teaspoons Salt; 2 dashes Fresh Ground Black Pepper; 1/4 teaspoons Crushed Red Pepper; 2 teaspoons Olive Oil; 3 cloves Garlic, Finely Minced; 1- 1/2 cup Cauliflower Florets, Finely Chopped; 1/4 cups Water; 1 cup Baby Spinach Leaves, Chopped; 10 ounces, weight Part-skim Ricotta Cheese; 13 cups 2% Milk; 1/4 teaspoons Salt; 18 teaspoons Fresh Ground Black Pepper; 8 whole Lasagna Noodles, Cooked According To Package Instruction For Al Dente, Sliced Into Thirds; 1- 1/2 cup Marinara Sauce Of Choice, Warmed; 1 cup Shredded Part-skim Mozzarella Cheese

23 ingredients

14 steps

Ingredients

10 ounces, weight Sliced Mushrooms
1 whole Red Bell Pepper, Seeded And Sliced
1/2 whole Yellow Onion, Sliced
1- 1/2 cup Broccoli Florets
1 whole Large Yellow Summer Squash, Chopped
1/4 cups Fresh Basil, Chopped
3 Tablespoons Olive Oil
13 cups Balsamic Vinegar
1/2 teaspoons Salt
2 dashes Fresh Ground Black Pepper
1/4 teaspoons Crushed Red Pepper
2 teaspoons Olive Oil
3 cloves Garlic, Finely Minced
1- 1/2 cup Cauliflower Florets, Finely Chopped
1/4 cups Water
1 cup Baby Spinach Leaves, Chopped
10 ounces, weight Part-skim Ricotta Cheese
13 cups 2% Milk
1/4 teaspoons Salt
18 teaspoons Fresh Ground Black Pepper
8 whole Lasagna Noodles, Cooked According To Package Instruction For Al Dente, Sliced Into Thirds
1- 1/2 cup Marinara Sauce Of Choice, Warmed
1 cup Shredded Part-skim Mozzarella Cheese

Directions

1

For the vegetables: Preheat oven to 400 F. Toss all of the vegetable section ingredients together in a large glass baking dish.
2

Bake for 20-25 minutes, until vegetables are softened.
3

Remove from oven and set aside.
4

For the cheese filling: Heat olive oil in a large skillet over medium high heat.
5

Add garlic and cauliflower.
6

Saute for about 3 minutes, then add water.
7

Cook until cauliflower has softened, about 5 minutes.
8

Stir in spinach and continue to saute until wilted.
9

Add ricotta, milk, salt and pepper.
10

Mix well and remove from heat.
11

For serving: Place 1/2 cup vegetables on a plate and top with two noodle thirds, then top that with the 3 tablespoons of the cheese mixture, then 1-2 tablespoons of marinara sauce.
12

Repeat with as many layers as you like.
13

Then serve, topped with shredded part-skim mozzarella cheese, if desired.
14

Nutrition Info per 1 serving: 397 calories, 17 g fat, 15 g protein, 44 g carbohydrates, 4.5 g fiber