Vegetable Lasagna

11 ingredients
7 steps

Ingredients

  • 1 (8 oz.) pkg. lasagna
  • 2 stalks finely chopped broccoli florets
  • 1 (16 oz.) low-fat or nonfat Ricotta cheese
  • 1 c. grated part-skim Mozzarella cheese
  • 1 c. (8 oz.) sliced mushrooms, drained
  • 2 chopped green onion bulbs (without greens)
  • 2 tsp. dried basil leaves
  • 1 1/2 tsp. crumbled dried oregano leaves
  • 1/4 c. finely chopped parsley
  • dash of fresh ground black pepper
  • 4 1/2 c. Italian tomato sauce

Directions

  1. 1
    Boil lasagna 10 minutes or until al dente, stirring occasionally to prevent noodles from sticking to pan.
  2. 2
    Drain noodles, rinse in cold water and then lay them next to each other on waxed paper to dry.
  3. 3
    Soften chopped broccoli by cooking it 5 minutes in boiling water.
  4. 4
    Combine cheeses, vegetables, herbs and pepper in medium bowl.
  5. 5
    In 13 x 9 x 2-inch dish, layer lasagna noodles, spread with half of the cheese mixture and half of the tomato sauce.
  6. 6
    Repeat process, topping with noodles and covering with sauce.
  7. 7
    Wrap dish with foil and freeze.

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