Easy Vegetable Lasagna
A healthy twist on an old favorite.
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INGREDIENTS
Nutrition- 1(28 ounce) jar spaghetti sauce
- 8uncooked whole wheat lasagna noodles
- 1(15 ounce) container low-fat ricotta cheese
- 2cups chopped raw vegetables (I suggest squash, brocolli, onion, carrot, cauliflower, spinach etc.)
- 1(8 ounce) package low fat mozzarella cheese
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DIRECTIONS
- Preheat oven to 375 and prepare 9X9 baking dish.
- Pour 1/3 jar of sauce into bottom of pan.
- Lay 4 lasagna noodles on top of sauce.
- Pour 1/3 Sauce on top of noodles.
- Cover noodles with the ricotta cheese, vegetables, and 1/2 the mozerella.
- Lay 4 remaining noodles on top.
- Pour on final 1/3 sauce.
- Cover with aluminum foil and bake for 1 hour.
- Uncover and Sprinkle with remaining Mozarella Cheese.
- Put back in oven uncovered and bake until Cheese is Melted and Browning.
- Allow to sit for 5-10 minuted before serving.
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