Classico(R) Vegetable Lasagna |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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You won't miss the meat in this low-calorie lasagna. Vegetables and cheese provide the flavor and whole wheat noodles add heart-healthy fiber. Ingredients:
6 dried whole wheat lasagna noodles |
2 1/2 cups zucchini and/or yellow summer squash halved lengthwise and sliced |
2 cups sliced fresh mushrooms |
1/3 cup chopped onion |
2 teaspoons olive oil |
1 cup light ricotta cheese |
1/4 cup snipped fresh italian (flat leaf) parsley |
3 tablespoons finely shredded parmesan cheese |
1/4 teaspoon black pepper |
2 cups classico® four cheese pasta sauce |
1 cup shredded part-skim mozzarella cheese |
1/2 cup chopped, seeded tomato |
Directions:
1. Cook noodles according to package directions; drain and rinse with cold water. Drain well.
2. Meanwhile, in large nonstick skillet cook and stir squash, mushrooms*, and onion in hot oil over medium-high heat about 5 minutes or until tender; remove from heat and set aside. In a small bowl combine ricotta cheese, parsley, Parmesan cheese, and pepper. *TIP: Baby portobello mushrooms taste great in this recipe.
3. To assemble, place 3 lasagna noodles in the bottom of a 2-quart rectangular baking dish, trimming to fit as necessary. Spoon half of the ricotta cheese mixture over the noodles. Top with half of the vegetable mixture, half of the Classico® Four Cheese pasta sauce, and half of the mozzarella cheese. Layer with remaining noodles, ricotta cheese mixture, vegetable mixture, and sauce.
4. Bake, uncovered, in a 375 degree F oven for 30 minutes. Sprinkle with tomato and the remaining mozzarella cheese. Bake 5 minutes more or until heated through. Let stand for 10 minutes before serving.
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