Easy Vegetable Lasagna
I used to think of lasagna as quite labor-intensive until no-boil noodles came to the rescue. It’s always a great company or potluck favorite. Now that lasagna is so easy to assemble, you might consider it everyday fare (remember, though, it does take time to bake). This is hearty enough to complete with fresh bread and a big salad.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Use a 9 by 13-inch casserole dish. Spread a thin layer of pasta sauce on the bottom, and line the bottom of the casserole with 1 layer of lasagna noodles. Use as many as needed to line the pan; 3 or 4 should do.
Step 3
In a mixing bowl, thin the ricotta cheese with about 1/4 cup water. Stir until well blended, then gently and carefully spread one-third of it over the noodles with a cake spatula.
Step 4
Spoon an even layer of about one-third of the remaining pasta sauce over the ricotta. Sprinkle about one-third of the vegetables over the sauce. Follow with about one-third of the mozzarella cheese, then start the layers over again with the noodles. Repeat twice, ending with the mozzarella cheese.
Step 5
Cover and bake until the noodles are tender (test by piercing through all of the layers with a fork), 35 to 40 minutes. If you like, bake uncovered until the cheese begins to turn golden, about 5 minutes more. Remove from the oven and let stand for 5 minutes. Cut into squares to serve.
variation
Step 6
Substitute 1 pound soft tofu, drained and well mashed, for the ricotta cheese.
nutrition information
Step 7
Calories: 282
Step 8
Total Fat: 11g
Step 9
Protein: 20g
Step 10
Carbohydrate: 23g
Step 11
Cholesterol: 37mg
Step 12
Sodium: 536mg
