Monday, August 2, 2010

Garden Lasagna

Wondering what to do with all of those fresh summer about "Garden Lasagna"?

serves 8 (6 points +)

  • 1-1/2 c. onion, chopped
  • 2 c. zucchini, chopped
  • 2 c. tomatoes, seeded and chopped
  • 2 medium carrots, grated
  • 1 yellow bell pepper, chopped
  • 3 garlic cloves, crushed
  • 15 oz. fat-free ricotta cheese
  • 1-1/2 c. reduced fat shredded mozzarella, divided
  • salt and pepper to taste
  • 2 c. marinara sauce
  • 6 lasagna noodles

Cook noodles until done. Drain.
Meanwhile, in a large nonstick skillet coated with cooking spray, cook vegetables and garlic until tender. Drain any liquid.
In a medium bowl, stir together ricotta, 1 c. mozzarella, salt and pepper.
Spoon 1/2 c. marinara sauce into the bottom of an 11 x 7 baking dish. Top with 2 noodles. Spoon half of vegetable mixture onto noodles, then half of ricotta mixture. Spoon on 1/2 c. marinara. Repeat.
Finally, place 2 noodles on top, spread with remaining 1/2 c. marinara and sprinkle with 1/2 c. mozzarella. Cover and bake at 400 degrees for 30 minutes or until heated through. Let stand 10 minutes before slicing.

No comments:

Post a Comment

I love hearing from people who visit my blog! Let me know that you stopped by and let me know if you try a recipe!


Related Posts Plugin for WordPress, Blogger...