Vegetable Lasagna Pie

Name: Vegetable Lasagna Pie
Ingredients: 10 Lasagna Noodles; 1 cup Mozarella cheese, part-skim, shredded; 1.5 cups nonfat Ricotta Cheese; 3 tablespoons milk; 1 tablespoon fresh basil, chopped; 1/4 teaspoon fresh ground pepper; 1/4 cup chicken broth; 1.5 cups finely chopped broccoli; 1 cup French-style frozen green beans; 1 cup finely chopped carrots; 1/2 cup chopped onion; 2 cloves of garlic, minced; 1 15 ounce can of tomato sauce; 1 tablespoon fresh oregano, chopped; 1/4 teaspoon salt; non-stick pray coating; 1/2 cup Parmesan Cheese, grated; 2 fresh tomatoes, thinly sliced; 2 tablespoons fresh parsely, chopped

19 ingredients

7 steps

Ingredients

10 Lasagna Noodles
1 cup Mozarella cheese, part-skim, shredded
1.5 cups nonfat Ricotta Cheese
3 tablespoons milk
1 tablespoon fresh basil, chopped
1/4 teaspoon fresh ground pepper
1/4 cup chicken broth
1.5 cups finely chopped broccoli
1 cup French-style frozen green beans
1 cup finely chopped carrots
1/2 cup chopped onion
2 cloves of garlic, minced
1 15 ounce can of tomato sauce
1 tablespoon fresh oregano, chopped
1/4 teaspoon salt
non-stick pray coating
1/2 cup Parmesan Cheese, grated
2 fresh tomatoes, thinly sliced
2 tablespoons fresh parsely, chopped

Directions

1

1. Cook noodles according to package directions. Set aside.
2

2. In a small mixing bowl combine the ricotta cheese, milk, basil, ground pepper and mozarella cheese. Set aside.
3

3. For filling, in a large skillet combine broth, broccoli, green beans, carrots, onion and garlic. Bring to boil, then reduce heat. Cover and cook about 8-10 minutes or until vegetables are tender. Stir in the tomato sauce, oregano and salt. Cook, uncovered, over medium heat until heated through.
4

4. Spray an 8-inch springform pan with nonstick spray coating. Line pan with noodles, extending noodles over sides of pan. Layer half of vegetable mixture, then one cup of ricotta mixture, then remaining vegetable mixture on top. Fold noodles ends back over vegetable mixture. Place springform pan on baking sheet. Cover with aluminum foil and back at 375 degrees for 40 minutes.
5

5. Stir parmesan cheese into remaining ricotta mixture. Spread over top of pie. Place tomato slices around edge, slightly overlapping the slices. Cover, bake 30 minutes more or until heated through (should be bubbling). Remove from oven. Uncover and sprinkle top with fresh parsley.
6

Let sit for 10-15 minutes.
7

6. Remove from springform pan. Cut into wedges and serve.