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Vegetable Lasagne - Speedy Vegetable Lasagna
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Internet site, citing the Hearst Corporation as publisher

Serves/Makes:8 servings

  • 1 tbsp (15 ml). garlic-flavored oil
  • 1 large zucchini, thinly sliced
  • 1/2 cup (125 ml) carrot, shredded
  • 1 15 oz (420 grm). container part-skim ricotta cheese
  • 3/4 cup (175 ml) parmesan cheese, freshly grated
  • 2 15 oz (420 grm). containers fat-free refrigerated tomato sauce
  • 1 10 oz (280 grm). package frozen chopped spinach, thawed and squeezed dry
  • 2 cups (475 ml) part-skim mozzarella cheese, shredded
  • 12 lasagna noodles, partially cooked
  • Preheat oven to 375 degrees (200 C.).
  • In a medium skillet, heat oil over medium-high heat.
  • Add zucchini and carrot.
  • Cook, stirring constantly, until vegetables are crisp-tender, about 2 minutes.
  • Remove to a plate.
  • In a small bowl, stir together ricotta and 1/2 cup (125 ml) Parmesan cheese.
  • Spread 1/2 cup (125 ml) tomato sauce in the bottom of a 13 x 9 inch baking dish.
  • Top with 3 lasagna noodles.
  • Spread one-half ricotta mixture over noodles.
  • Sprinkle with half of spinach.
  • Top with 3 noodles.
  • Spread with 1/2 cup (125 ml) sauce.
  • Top with zucchini and carrot, spreading evenly.
  • Sprinkle with 1 cup (225 ml) mozzarella cheese.
  • Spread with 1/2 cup (125 ml) sauce.
  • Top with 3 noodles, remaining ricotta, remaining spinach, 3/4 cup (175 ml) sauce, remaining noodles, and remaining sauce.
  • Cover loosely with foil.
  • Bake 25 minutes.
  • Uncover and sprinkle with remaining mozzarella and Parmesan cheeses.
  • Bake 20 minutes longer, until bubbly and cheese is melted.
  • Let stand 15 minutes before cutting.
Nutrition per serving: 370 calories (35% from fat); 15 g fat (8 g saturated); 40 mg cholesterol; 440 mg sodium; 37 g carbohydrate (2 g fiber); 24 g protein. Percent of daily values: 55% calcium; 15% iron.

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