From Parents magazine, September 2009
1 zucchini, chopped
1 red sweet pepper, chopped
1/2 cup shredded carrots
8 oz cremini mushrooms
3 cups baby spinach
1 tsp oregano
red pepper flakes, to taste
1 jar (26 oz) marinara sauce (or homemade)
6 regular lasagna noodles, broken in half (uncooked)
1/2 carton (15 oz) part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese
Preheat oven to 350.
Saute zucchini, red pepper, carrots and mushrooms until slightly tender. Add spinach oregano and red pepper flakes. Saute for a few minutes.
Layer 1/2 cup sauce, 4 noodles, half the veggies, half the ricotta, 1 cup sauce and 1/3 cup mozzarella. Stack on 4 more noodles, remaining veggies and ricotta, 1/3 cup mozzarella, 4 noddles and rest of sauce. Cover with remaining cheese. Cover dish tightly with foil. Bake for 1 hour. Let stand 15 minutes before slicing.
* This recipe was given to me by a friend. I didn't take a photo of it because it didn't look nearly as pretty as the original photo did. Probably because I used whole wheat lasagna noodles and didn't use much cheese. It was very yummy. No complaints from the kids either. My only piece of advice, if you are trying to sneak veggies in past your kids, this won't do it. They veggies are plentiful and obvious. You may be able to chop them smaller if you think that would help, but still, very yummy.
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