Meatless Lasagna

Name: Meatless Lasagna
Ingredients: 9 uncooked lasagna noodles; 1/2 cup chopped onion; 2 garlic cloves, minced; 2 cups diced zucchini; 1-1/2 cups sliced fresh mushrooms; 1 cup thinly sliced carrots; 1/2 cup diced green pepper; 1/2 cup diced sweet red pepper; 1 can (28 ounces) crushed tomatoes; 1-1/2 cups water; 1 can (6 ounces) tomato paste; 1 teaspoon sugar; 1 teaspoon dried basil; 1/2 teaspoon salt; 1/2 teaspoon dried rosemary, crushed; 1/4 teaspoon pepper; 1 carton (15 ounces) reduced-fat ricotta cheese; 1-1/2 cups shredded part-skim mozzarella cheese, divided; 1/4 cup grated Romano cheese

19 ingredients

3 steps

Ingredients

9 uncooked lasagna noodles
1/2 cup chopped onion
2 garlic cloves, minced
2 cups diced zucchini
1-1/2 cups sliced fresh mushrooms
1 cup thinly sliced carrots
1/2 cup diced green pepper
1/2 cup diced sweet red pepper
1 can (28 ounces) crushed tomatoes
1-1/2 cups water
1 can (6 ounces) tomato paste
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 carton (15 ounces) reduced-fat ricotta cheese
1-1/2 cups shredded part-skim mozzarella cheese, divided
1/4 cup grated Romano cheese

Directions

1

Cook lasagna noodles according to package directions. Meanwhile, in a large saucepan coated with cooking spray, saute onion and garlic for 3 minutes. Add the zucchini, mushrooms, carrots and peppers; cook and stir until tender, about 5 minutes. Stir in the tomatoes, water, tomato paste and seasonings. Bring to a boil. reduce heat; cover and simmer for 20 minutes. Remove 2 cups sauce and set aside.
2

Drain noodles; set aside. Combine the ricotta, 1 cup mozzarella and Romano cheese. In an ungreased 13x9-in. baking dish, layer a third of the remaining sauce, three noodles and half of the cheese mixture. Repeat layers. Top with remaining sauce and noodles. Spread reserved sauce over top.
3

Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.