VEGETABLE LASAGNA
Pam Scott Scott
Hope you enjoy this!
ingredients
- 9 lasagna noodles boiled 10 minutes
- 2 cups low fat ricotta
- 1 cup fresh basil or 2 T (heaping) pesto
- 1 lg egg white
- cooking spray
- 4 cups(3 large) zucchini
- 1/2 cup onion
- 1 pkg fresh mushrooms cleaned and sliced
- 2 cups spaghetti sauce (I use Delmonte- Herb Garlic)
- 2 cups grated mozzarella
- 2 cup grated parmesan
- 1 t garlic powder
- 1/2 t oregano
- 1t Italian seasoning
directions
- 1
Mix together ricotta, basil and egg white until smooth. (I use a food processor)
- 2
Heat skillet and saute onion and zucchini in olive oil for 5 minutes. Add mushrooms and saute 2 minutes. Add sauce .Don’t overcook.
- 3
Spread 1/2 cup sauce mixture into a sprayed 9 by 13 inch baking dish. Arrange 3 noodles over sauce. Add 1/3 ricotta basil mixture ,1/3 sauce mixture, and 1/3 cheeses -repeat 3 times. Topping with cheese. Bake 350 degrees 45 minutes covered, then uncover add more cheese if needed, and bake 15 more minutes until browned and bubbly.
- 4
Tip- spray foil with cooking spray and try to keep off cheese topping, so it won’t come off when removed!
- 5
Be sure to let this sit at least 10 minutes before trying to serve!
notes
This is pretty basic.I sometimes use more seasonings!( big surprise!)
Source: Pam Scott Scott
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