Vegetable Lasagna

13 ingredients
6 steps

Ingredients

  • 4 tsp. olive oil
  • 1 green pepper, chopped
  • 1 1/2 lb. mushrooms, sliced
  • 1 carton Ricotta cheese (15 oz.)
  • 1 tsp. garlic powder
  • 1 1/2 tsp. basil
  • 6 oz. cooked lasagna (7 strips)
  • 1 onion, chopped
  • 1 yellow squash, cut to small chunks
  • 4 (8 oz.) cans tomato sauce
  • 1 1/2 tsp. oregano
  • 1/2 tsp. black pepper
  • 3 oz. Mozzarella cheese

Directions

  1. 1
    Saute green pepper, onion and mushrooms in oil (use large skillet).
  2. 2
    Add squash. Cover and steam until vegetables are tender. Drain off liquid and add Ricotta cheese. Set aside.
  3. 3
    In saucepan, heat together tomato sauce and spices.
  4. 4
    In a 9 x 13-inch pan (sprayed with nonstick spray), layer half the vegetable mixture, half of the lasagna noodles and half of the sauce. Repeat with one more layer of each in the same order.
  5. 5
    Bake, uncovered, in preheated 350° oven for 30 minutes. Sprinkle cheese on top and bake another 10 minutes.
  6. 6
    Let set 5 to 10 minutes before serving.

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