Vegetable Lasagna Pie

Name: Vegetable Lasagna Pie
Ingredients: 9 -10 lasagna noodles; 1 12 cups fat-free ricotta cheese; 3 tablespoons nonfat milk; 12 teaspoon dried basil, crushed; 14 teaspoon pepper; 14 cup low-sodium low-fat vegetable broth or 14 cup fat-free low-sodium chicken broth; 1 12 cups broccoli, finely chopped; 1 cup frozen French-cut green beans; 1 cup carrot, finely chopped; 12 cup onion, chopped; 1 garlic clove, minced; 15 ounces low-sodium tomato sauce; 12 teaspoon dried oregano, crushed; 14 teaspoon salt or 14 teaspoon Mrs. Dash seasoning mix; nonstick cooking spray; 2 tablespoons reduced fat romano cheese or 2 tablespoons fat-free parmesan cheese; 2 small tomatoes, thin sliced; 1 tablespoon snipped fresh parsley

18 ingredients

25 steps

Ingredients

9 -10 lasagna noodles
1 12 cups fat-free ricotta cheese
3 tablespoons nonfat milk
12 teaspoon dried basil, crushed
14 teaspoon pepper
14 cup low-sodium low-fat vegetable broth or 14 cup fat-free low-sodium chicken broth
1 12 cups broccoli, finely chopped
1 cup frozen French-cut green beans
1 cup carrot, finely chopped
12 cup onion, chopped
1 garlic clove, minced
15 ounces low-sodium tomato sauce
12 teaspoon dried oregano, crushed
14 teaspoon salt or 14 teaspoon Mrs. Dash seasoning mix
nonstick cooking spray
2 tablespoons reduced fat romano cheese or 2 tablespoons fat-free parmesan cheese
2 small tomatoes, thin sliced
1 tablespoon snipped fresh parsley

Directions

1

Cook noodles according to package omitting the salt.
2

Drain.
3

Combine ricotta, milk, basil and pepper.
4

Set aside.
5

Filling: Combine Broth [Use only Vegetable for Vegetarian], broccoli, green beans, carrots, onion and garlic.
6

Bring to a boil and reduce heat.
7

Cover and cook 5 minutes or until tender.
8

Stir in tomato sauce, oregano and salt or Mrs Dash.
9

Cook covered until heated through.
10

Spray 9 inch spring form pan with spray.
11

Coat well.
12

Now line with noodles and let them extend over the side.
13

Layer half of the vegetable mix, 1 cup of the ricotta and remaining vegetable mix over noodles.
14

Trim noodles so 3 inches extend over top of vegetable mix.
15

Discard trimmings.
16

Fold noodle ends over vegetable mix.
17

Place pan on a 15 X 10 X 1 inch baking pan.
18

Cover and bake for 30 mins at 350F.
19

Stir Romano cheese into remaining ricotta.
20

Spread over top of pie.
21

Place slices on top around edges slightly overlapping each other.
22

Cover and bake 20 more minutes or until heated through.
23

Let stand 10.
24

Sprinkle the parsley on top.
25

Cut into wedges and serve.