Herbed Vegetable Lasagna
|Vegetable cooking spray||1 Tablespoon|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Peeled chopped tomato||1 1⁄2 Cup (24 tbs)|
|Sliced fresh mushrooms||1 1⁄2 Cup (24 tbs)|
|No salt added tomato sauce||2 Cup (32 tbs)|
|Shredded carrot||1 Cup (16 tbs)|
|No salt added beef broth||1⁄4 Cup (4 tbs), undiluted|
|Canned no salt added tomato paste||6 Ounce|
|Chopped fresh basil||2 1⁄2 Tablespoon|
|Chopped fresh oregano||1 Tablespoon, chopped|
|Dried italian seasoning||1⁄2 Teaspoon|
|Frozen chopped spinach||10 Ounce, thawed (1 Package)|
|Light ricotta cheese||15 Ounce (1 Carton)|
|Non fat cottage cheese||1⁄2 Cup (8 tbs)|
|Shredded part skim mozzarella cheese||4 Ounce, divided (1 Cup)|
|Cooked lasagna noodles||9 (Cooked Without Salt Or Fat)|
|Grated parmesan cheese||2 Tablespoon|
Coat a Dutch oven with cooking spray; place over medium heat until hot.
Add onion, green pepper, and garlic; saute until tender.
Add tomato and next 9 ingredients.
Bring to a boil.
Cover, reduce heat, and simmer 20 minutes.
Add spinach; simmer 5 minutes.
Position blade in food processor; add ricotta and cottage cheese.
Stir in 1/2 cup mozzarella cheese.
Spoon 1 cup vegetable mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray.
Layer with 3 noodles, one-third of remaining vegetable mixture, and half of cheese mixture.
Repeat layers once.
Top with remaining noodles and vegetable mixture.
Cover and bake at 350° for 25 minutes.
Uncover and sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese.
Bake 10 minutes.