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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 1 medium green bell pepper, seeded and sliced 1 T olive oil salt and pepper, to taste 1 medium zucchini, sliced diagonally 1½ cups spinach leaves, fresh 1 cup sliced mushrooms, fresh 1 – 15 oz. container part-skim ricotta cheese 1 egg ½ cup grated Parmesan cheese, divided 1 cup shredded mozzarella cheese, shredded ¼ cup fresh basil, chopped 3 T chopped fresh parsley 4 cups marinara sauce, jarred or homemade 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. Meanwhile, place carrots, onion, and bell pepper in 2 quart. 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. In a small bowl, combine ricotta, egg,
¼ cup Parmesan, basil and parsley. Spray casserole with nonstick
cooking spray. Spoon about ½ cup sauce into bottom of casserole.
Reserve ¼ cup mozzarella. Arrange 4 noodles overlapping in casserole,
top with about 1/3 the vegetable mixture, 1/3 the ricotta mixture, 1 cup
sauce, ¼ cup mozzarella, and 1 T 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 400º F. oven 20 to 25 minutes until top is crusty.
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