Easy Vegetable Lasagna

• One 28-ounce jar natural, good-quality pasta sauce
• One 8-ounce package no-boil lasagna noodles
• One 15-ounce container part-skim ricotta cheese
• About 3 cups lightly steamed vegetables of your choice (broccoli florets, zucchini, or fresh spinach)
• One 8-ounce package part-skim grated mozzarella cheese

1. Preheat the oven to 350F.
2. Use a 9 by 13-inch casserole dish.
3. Spread a thin layer of pasta sauce on the bottom, and line the bottom of the casserole with 1 layer of lasagna noodles.
4. Use as many as needed to line the pan; 3 or 4 should do.
5. In a mixing bowl, thin the ricotta cheese with about 1/4 cup water.
6. Stir until well blended, then gently and carefully spread one-third of it over the noodles with a cake spatula.
7. Spoon an even layer of about one-third of the remaining pasta sauce over the ricotta.
8. Sprinkle about one-third of the vegetables over the sauce.
9. Follow with about one-third of the mozzarella cheese, then start the layers over again with the noodles.
10. Repeat twice, ending with the mozzarella cheese.
11. Cover and bake until the noodles are tender (test by piercing through all of the layers with a fork), 35 to 40 minutes.
12. If you like, bake uncovered until the cheese begins to turn golden, about 5 minutes more.
13. Remove from the oven and let stand for 5 minutes.
14. Cut into squares to serve.
15. Substitute 1 pound soft tofu, drained and well mashed, for the ricotta cheese.
16. Calories: 282
17. Total Fat: 11g
18. Protein: 20g
19. Carbohydrate: 23g
20. Cholesterol: 37mg
21. Sodium: 536mg

natural, noodles, ricotta cheese, vegetables, mozzarella cheese

Taken from www.epicurious.com/recipes/food/views/easy-vegetable-lasagna-372762 (may not work)