Friday, January 30, 2009

vegetable lasagna

I have been totally craving lasagna ALL week! I admit I only made it tonight because I didnt have what I needed in the house to make the chicken piccata...but this turned out wonderfully!! I halved the recipe to make 9 noodles, instead of the whole box. Yummm Yummm ;)

~9 whole wheat lasagna noodles (I like Healthy Harvest)
~2 c. low-skim ricotta cheese
~1 jar (26oz) pasta sauce
~2 tbsp. extra virgin olive oil
~1 green onion; chopped
~1 small onion; chopped
~1 green pepper; chopped
~1/2 c. matchstick carrots
~1 tomato; chopped
~1/3 c. water (I used reserved pasta water)
~1 tbsp. dried parsley
~2 c. mozzarella cheese (I used 1/2 fat-free)
~pepper to taste
~parmesan cheese (if desired)

Pre-heat oven to 350 degrees:

Cook lasagna noodles according to package & lay out on wax paper to avoid sticking. In large saute pan, add olive oil to medium heat (I added approx 1 tbsp. of jarred garlic at this step). Add vegetables (except tomatoes) and saute until onions are translucent. Add pasta sauce, chopped tomatoes, water, parsley & pepper if desired. Simmer for 5 minutes.

In medium bowl, combine ricotta cheese & chopped green onion; Mix well.

Take a 13"x9" glass pan & spread 1/3 of the pasta sauce on bottom of pan. Top sauce with 3 lasgna noodles, then spread part of the ricotta mixture. Repeat steps with pasta, ricotta mixture & pasta sauce. Top with mozarella & paremesan cheeses. (I used a handful of shredded parmesan to the top).

Cover pan with foil & place into oven; cook for 40-45 minutes. Wait for 10 minutes to let cool, before serving. Enjoy ;)

1 comment:

  1. That sounds yummy! Thank you for sharing