Vegetable Lasagna

8 ingredients
6 steps

Ingredients

  • 1 box lasagna noodles (do not cook)
  • 2 (13 or 16 oz.) Classico spicy red pepper sauce (or your favorite sauce)
  • 2 (16 oz.) cans tomato sauce
  • 1 to 2 (10 oz.) boxes chopped spinach, thawed, drained and mixed with sauce
  • 1 c. water
  • sun-dried tomatoes to taste (either in oil, drained or dry)
  • 32 oz. fat-free Ricotta
  • 2 lb. shredded Mozzarella

Directions

  1. 1
    Mix sauces, water, spinach and tomatoes.
  2. 2
    Layer sauce, noodles and cheese.
  3. 3
    Let set in refrigerator overnight.
  4. 4
    Bake at 350° for 45 minutes.
  5. 5
    Use a 9 x 13-inch pan.
  6. 6
    Top with Parmesan cheese. Serves 8.

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