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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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A healthy twist on an old favorite. Ingredients:
1 (28 ounce) jar spaghetti sauce |
8 uncooked whole wheat lasagna noodles |
1 (15 ounce) container low-fat ricotta cheese |
2 cups chopped raw vegetables (i suggest squash, brocolli, onion, carrot, cauliflower, spinach etc.) |
1 (8 ounce) package low fat mozzarella cheese |
Directions:
1. Preheat oven to 375 and prepare 9X9 baking dish.
2. Pour 1/3 jar of sauce into bottom of pan.
3. Lay 4 lasagna noodles on top of sauce.
4. Pour 1/3 Sauce on top of noodles.
5. Cover noodles with the ricotta cheese, vegetables, and 1/2 the mozerella.
6. Lay 4 remaining noodles on top.
7. Pour on final 1/3 sauce.
8. Cover with aluminum foil and bake for 1 hour.
9. Uncover and Sprinkle with remaining Mozarella Cheese.
10. Put back in oven uncovered and bake until Cheese is Melted and Browning.
11. Allow to sit for 5-10 minuted before serving.
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