Ingredients
2 Cups marinara or Italian sauce
2 Cups roasted garlic cream sauce.
1 16 oz. Box Lasagna Noodles
20 oz. Fat-Free Ricotta Cheese
8 oz. Low-Fat Mozzarella shredded
½ C grated or shredded parmesan cheese
Assorted vegetables;
1/2 Red Bell Pepper
12 Mushrooms
1/2 Yellow Squash
1/2 Zucchini
1 Eggplant
1 head Fresh spinach
2 Tomatoes
4 green onions minced
4 cloves garlic
10 Basil Leaves or 2 teaspoons dried basil
seasoning salt
Pinch Cayenne Pepper
1 tbl. Olive Oil
Directions;
Spray a large rectangular baking dish
with non stick spray
layer 1
Dry lasagna noodles
1 zucchini sliced thin on the bias.
1/2 cup shredded carrot
1 cup sliced mushrooms.
1/2 red bell pepper thinly sliced.
Green onions
Fresh basil leaves chopped.
Fresh garlic
11/2 C marinara sauce.
3/4 C shredded Mozzarella cheese
layer 2
Dry lasagna noodles
Mix ricotta cheese, and parmesan cheese.
Spread onto the noodles
layer 3
Dry lasagna noodles
Slice 1/2 eggplant into very thin slices and layer on the noodles.
Dot with olive oil and seasoning salt and cayenne
Slice the tomatoes and layer on top.
Cover with fresh spinach leaves.
Pour 1 ½ C roasted garlic cream sauce over it.
Sprinkle with ¾ Cup Mozzarella cheese over the top.
layer 4
Dry lasagna noodles.
Top with more garlic cream sauce or Marinara sauce, and shredded Mozzarella cheese
Cover with plastic wrap and aluminum foil and Bake for 30 minutes at 350 degrees F.
Take off cover and bake an additional 15 minutes till bubbly and slightly brown.
You can microwave it also. but I really like the flavor of the browned top layer of cheese.
So I suggest microwaving it for 3-10 minute intervals then brown it for 15 min in a hot oven or on broil.
Enjoy with a nice glass of Chardonnay and some crusty French bread.
