Vegetable Lasagna
Yield: 6 servings
Ingredients
- 9 lasagna strips
- 4 cups mixed fresh vegetables (cauliflower florets, thinly sliced carrots, small strips green bell pepper, etc.
- 1/4 package Knorr's leek soup (dry)
- 1 (18 ounce) jar (or homemade) meatless spaghetti sauce
- 12 ounces low-fat, part skim milk
- Ricotta cheese
Instructions
- Heat oven to 400 degrees F.
- Boil lasagna strips less than full cooking time on package.
- Mix vegetables with soup.
- In a 13 x 9 inch glass baking dish, spread small amount of sauce. Put 3 strips of lasagna 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 with lasagna, ricotta, vegetables and sauce. End with lasagna. Pour remaining sauce and cheese on top. Marble with rubber spatula.
- Bake for 1 1/2 hours or until top browns.
Notes
Can be made ahead, covered with foil and left in warm oven for several hours before serving.
