Low Fat Vegetable Lasagna
- 9 lasagna noodles, strips
- 4 cups mixed assorted fresh vegetables (cauliflower florets, thinly sliced carrots, small strips green pepper, etc.)
- 1 ounce knorr's leek soup mix (1/4 package, dry)
- 18 ounces meatless spaghetti sauce or 18 ounces homemade meatless spaghetti sauce
- 12 ounces low-fat part-skim ricotta cheese
- Preheat oven to 400u0b0F
- Boil lasagna strips less than full cooking time on package. Mix vegetables with soup. In 9 x 13-inch glass baking dish, spread small amount of sauce. Put 3 strips of lasagna noodles on top. Spread 1/3 of the cheese on the lasagna and pour 1/2 of the vegetables on top. Pour more sauce on top of the vegetables. Repeat lasagna, Ricotta, vegetables and sauce. End with lasagna. Pour rest of sauce and cheese on top. Marble with rubber spatula.
- Bake for 1 1/2 hours or until top browns. Can be made ahead, covered with foil and left in warm oven for several hours before serving.
lasagna noodles, fresh vegetables, spaghetti sauce, ricotta cheese
Taken from www.food.com/recipe/low-fat-vegetable-lasagna-323120 (may not work)