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Vegetable Lasagna

Recipe By : Nesco, adapted
Serving Size : 8 Preparation Time :0:00
Categories : Casserole Ethnic
Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c water
6 lasagna noodles
15 oz ricotta cheese, part skim milk
2 eggs
1/2 c parmesan cheese -- grated
2 c spaghetti sauce
1 lg onion -- chopped
2 med zucchini -- shredded
2 lg tomatoes -- peeled seeded chopped
6 oz mozzarella cheese, part skim milk -- shredded
2 c other green vegetables -- chopped

In 4 qt or larger sprayed casserole, pour water. Lay 3 noodles lengthwise.

Combine ricotta, eggs and Parmesan cheese; stir until blended. Spoon half the mixture over noodles. Spoon 1 C pasta sauce over cheese mixture. Layer half of the vegetables. Repeat second layer beginning with remaining noodles. (Vegetables can include above selections and/or spinach (10 oz frozen, thawed, squeezed dry); 2 medium carrots, shredded; sliced mushrooms--fresh or canned; green peppers, chopped; etc.)

Cover; refrigerate 6 to 12 hours.

Preheat oven to 375 degrees.

Keep covered (foil or other); cook 60 to 70 minutes or until cooked through. If edges brown or lasagna starts to dry, add 1/4 c hot water.

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NOTES : 340 calories 14 g fat 3.9 g fiber 7.2 points

The serving will be large so don't despair over the large number of points. Accompany this with another 0 points vegetable or a green salad.