Does anyone have a simple easy recipe for Vegetable lasagna????

12 lasagna noodles, uncooked

2 medium carrots, sliced diagonally

1 medium onion, cut in half and each half sliced

1 cup celery, thinly sliced fresh (or fennel)

1 medium green bell pepper, seeded and sliced

1 tablespoon olive oil

salt and pepper, to taste

1 medium zucchini, sliced diagonally

1 1/2 cups spinach leaves, fresh

1 cup sliced mushrooms, fresh

1 container (15 ounces) part-skim ricotta cheese

1 Egg Beaters 99% egg substitute

1/2 cup Grated Parmesan cheese, divided

1 cup shredded mozzarella cheese, shredded

1/4 cup fresh basil, chopped

3 tablespoons chopped fresh parsley

4 cups marinara sauce, jarred or homemade

Directions

1. Preheat oven to 400º F. In a large pot of boiling, salted water, cook noodles until slightly chewy, about 8 minutes. Drain and carefully drape noodles over side of colander.

2. Meanwhile, place carrots, onion, fennel and bell pepper in OvenWorks™ 2-Qt. square casserole. Drizzle with olive oil; sprinkle with salt and pepper, then stir lightly. Microwave on High 6-8 minutes, until vegetables are barely fork tender. Add zucchini, spinach and mushrooms. Microwave 5 minutes more. Using a slotted spoon, remove vegetables from casserole to inverted casserole seal.

3. In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, basil and parsley. Spray casserole with nonstick cooking spray.

4. Spoon about 1/2 cup sauce into bottom of casserole. Reserve 1/4 cup mozzarella. Arrange 4 noodles overlapping in casserole, top with about 1/3 the vegetable mixture, 1/3 the ricotta mixture, 1 cup sauce, 1/4 cup mozzarella, and 1 tablespoon Parmesan. Repeat, layering 2 more times, ending with sauce. Microwave on High for 12-15 minutes, until lasagna is bubbling at sides. Sprinkle top with remaining mozzarella, and bake in preheated oven 20 to 25 minutes until top is crusty.

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 Ounces Lasagna Noodles -- (wide)

2 Tablespoons Salad Oil

1 1/2 Teaspoons Salt

1/4 Teaspoon Pepper

20 Ounces Frozen Broccoli -- or spinach

2 To 3 Cups Tomato Sauce

1 Pound Creamed Cottage Cheese

1/4 Cup Sour Cream

12 Ounces Mozzarella Cheese -- grated

Cook noodles according to directions on package. Drain, then toss with

oil, salt and pepper until well coated. Cook broccoli according to package

directions. Drain. Combine cottage cheese and sour cream. Arrange half of

the noodles in a 12 x 8 baking dish. Cover with half of broccoli and sauce,

then a layer of cheese. Add another layer of noodles, topped with broccoli,

sauce and cheese., then add all of the cottage cheese mixture. Top with

remaining noodles and add sauce to cover. Sprinkle with mozzarella cheese.

Cover tightly with aluminum foil and refrigerate.

About 30 minutes before serving, heat oven to 350 F and bake for 30

minutes or until cheese melts and is golden on top.

Serves 6.

Use Soy Cheeses to make this Vegan! VEGETABLE LASAGNA 9 lasagna noodles, cooked and drained 1 (19 oz.) pkg. frozen spinach or broccoli cuts, defrosted and squeezed dry 1 (32 oz.) carton Ricotta cheese 1/2 c. grated Parmesan cheese (plus a little to grate on top) 1 (32 oz.) jar of your favorite spaghetti sauce (with mushrooms is good and keeps the recipe vegetarian) 1/2 tsp. Italian seasoning/herbs Combine the spinach or broccoli (and any veggies leftover in the refrigerator), Ricotta, Parmesan cheese, and herbs. In a 9 x 13 inch pan, layer ingredients in the following order: 1/2 cheese mixture 1/3 sauce Repeat and top with 3 noodles, sauce, and a sprinkling of Parmesan cheese. Bake 30 minutes at 350 degrees.

Vegetable Lasagna

1 (10 Oz. ) Pkg. Chopped

Spinach, Thawed & Drained

1 (12 Oz.) Carton Low Fat

Cottage Cheese

2 Egg Whites Beaten

2 ts Olive Oil

3/4 c Minced Onion

1 c Sliced Mushrooms

2 cl Garlic Minced

2 (14 1/2 Oz.) Cans Tomatoes,

Drained & Chopped

1/4 c Fresh Minced Parsley

1/4 c Burgendy OR Dry Red Wine

1/4 c Tomato Paste

2 ts Dried Basil

1 1/2 ts Dried Oregano

1 ts Dark Brown Sugar

1/2 ts Pepper

1/4 ts Salt

6 Lasagna Noodles, Uncooked

5 c Thinly Sliced Zucchini

1 1/4 c (5 Oz.) Shredded

Part-Skim Milk Mozzarella

2 tb Grated Parmesan

Instructions

Press Spinach Between Paper Towels. Combine Spinach, Cottage Cheese, & Egg Whites in A Medium Bowl. Stir Well. Set Aside. Coat A Large, Nonaluminim Saucepan With Cooking Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onion & Saute 3 Min. OR Until Tender. Add Mushrooms & Garlic; Saute 2 Min. OR Until Mushrooms Are Tender. Add Tomatoes, Parsley, Red Wine, Tomato Paste, Basil, Oregano, Brown Sugar, Pepper & Salt. Stir Well. Reduce Heat & Simmer Uncovered 20 Min. Remove Tomato Mixture From Heat. Set Aside. Coat A 12 X 8 X2 Inch Baking Dish With Cooking Spray. Spoon One- Third Of Tomato Mixture Into Baking Dish. Arrange 3 Noodles Lengthwise in A Single Layer Over Tomato Mixture. Top With 1 1/4 C. Spinach Mixture. Layer 2 1/2 C. Zucchini Over Spinach. Sprinkle With 1/2 C. Mozzarella. Repeat Layers; Top With Remaining Tomato Mixture. Cover & Refrigerate 9 Hours. Bake Uncovered At 350 Degrees For 1 Hour 30 Min. Uncover & Sprinkle With Remaining 1/4 C. Mozzarella Cheese & Parmesan. Let Stand 5 Min. Before Serving.

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