Vegetable Lasagna


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Servings: 6-8
  • 1 (28 ounce) jar pasta sauce (good quality and preferably natural)
  • 8 ounces no-boil lasagna noodles
  • 15 ounces part-skim ricotta cheese or 1 lb drained and mashed soft tofu
  • 3 cups lightly steamed vegetables (any veggies ie broccoli, mushrooms...)
  • 8 ounces part-skim mozzarella cheese, grated
  • Preheat oven to 350F.
  • Spread a thin layer of sauce on the bottom of a 9"x13" casserole.
  • Cover with a layer of noodles (3 or 4 noodles should be enough).
  • Place ricotta in a bowl and add about 1/4 cup of water, stirring until blended.
  • Spread 1/3 of this mixture over the pasta (you can use a cake spatula).
  • Spread 1/3 of the remaining pasta sauce over the cheese.
  • Spread 1/3 of the vegetables over the sauce.
  • Sprinkle 1/3 of the mozzarella over the veggies.
  • Repeat twice starting with the noodles and ending with the mozzarella.
  • Cover and bake until the noodles are tender (35 to 40 minutes).
  • Remove cover and bake 5 minutes until cheese starts to become golden.
  • Remove from oven and allow to stand for 5 minutes before cutting into squares.

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