Low Fat
Vegetable Lasagna Recipe
9 lasagna
strips
4 C. mixed fresh vegetable
(cauliflower florets, thinly
sliced carrots, small strips
green pepper, etc.)
1/4 pkg. Knorr's leek soup
(dry)
1 (18 oz.) jar (or homemade)
meatless spaghetti sauce
12 oz. low-fat, part skim
milk Ricotta cheese
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Preheat
oven to 400° F. Boil lasagna
strips less than
full cooking time on
package.
Mix
vegetables with soup. In 9 x
13-inch glass baking dish,
spread small amount of
sauce. Put 3 strips of
lasagna noodles on top.
Spread 1/3 of the cheese on
the lasagna and pour 1/2 of
the vegetables on top. Pour
more sauce on top of the
vegetables. Repeat lasagna,
Ricotta, vegetables and
sauce. End with lasagna.
Pour rest of sauce and
cheese on top. Marble with
rubber spatula.
Bake for 1
1/2 hours or until top
browns.
Can be made
ahead, covered with foil and
left in warm oven for
several hours before
serving.
Serves 6.
