Vegetable Lasagna
Why I Love This Recipe
Ingredients You'll Need
10-ounce package frozen chopped spinach, thawed and drained
16 ounces fat-free ricotta cheese
8-ounce package Sargento Light reduced-fat shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup egg substitute
7-ounce jar roasted sweet red peppers, drained and chopped
26-ounce jar Healthy Choice pasta sauce
8-ounce package oven-ready lasagna noodles
Directions
Preheat oven to 350°.
In a large bowl combine the spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, egg substitute, and peppers.
Spread 1/2 cup of pasta sauce in the bottom of a 9 x 13 inch casserole pan.
Arrange a layer of lasagna noodles over the sauce and spread half of the cheese mixture over the noodles. Pour 1 cup of pasta sauce over the cheese mixture. Repeat the layers, ending with a layer of lasagna noodles topped with 1/2 cup of pasta sauce.
Cover the pan and bake in a for 30 minutes, adding 10 minutes if lasagna was made ahead and stored in the refrigerator.
Uncover the pan and cook for another 15 minutes.
