Vegetable Lasagne Recipe

• 8 ounce. lasagne noodles
• 1 med. zucchini, thinly sliced
• 1 1/2 teaspoon extra virgin olive oil
• 1 med. onion, finely minced
• 1 garlic clove, chopped
• 1 (10 ounce.) pkg. frzn minced broccoli, thawed & well liquid removed
• 3/4 c. low-fat ricotta cheese
• 2 tbsp. grated Parmesan cheese
• 1 tbsp. minced parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 c. tomato sauce
• 2 ounce. low fat mozzarella cheese, coarsely grated

1. Bring a large pot filled with salted water to a boil.
2. Add in lasagne noodles and cook till tender but still chewy, 7-10 min.
3. Drain and rinse under cool running water; drain well.
4. Either blanch zucchini in a large saucepan of boiling water for 2 min or possibly place in a microwaveable bowl with 3 Tbsp.
5. water, cover with plastic wrap and cook on high 1 minute.
6. Drain zucchini and set aside.
7. In a medium saucepan, heat extra virgin olive oil.
8. Add in onion and cook till softened but not brown, about 3 min.
9. Add in garlic and cook 1 minute longer.
10. Remove from heat.
11. Add in minced broccoli, ricotta, Parmesan, parsley, salt and pepper; blend well.
12. Mix in cooked zucchini.
13. Spread 2 Tbsp.
14. tomato sauce over bottom of a 9 x 9 x 2 inch baking pan.
15. Arrange a single layer of lasagne noodles over sauce.
16. Spread half of vegetable filling over noodles and spoon 1/2 of remaining tomato sauce over filling.
17. Make another layer with half of remaining noodles, all of remaining filling and half of remaining sauce.
18. Top with remaining noodles and sauce.
19. Sprinkle mozzarella cheese proportionately over top.
20. Preheat oven to 400 degrees.
21. Bake lasagne uncovered 30 min, or possibly slightly longer if chilled, till warm and bubbly.
22. Serves 6.
23. Calories per serving: 258.

lasagne noodles, zucchini, extra virgin olive oil, onion, garlic, broccoli, lowfat ricotta cheese, parmesan cheese, parsley, salt, pepper, tomato sauce, mozzarella cheese

Taken from cookeatshare.com/recipes/vegetable-lasagne-18052 (may not work)