Vegetable Lasagna

Print out the recipe for Vegetable Lasagna

Serves 4

8 lasagna noodles
1 cup tomato sauce
1 cup canned diced tomatoes, drained
2 tablespoons & 2 teaspoons Italian salad dressing
1/4 teaspoon Italian seasonings
2 teaspoons chopped garlic
1 cup ricotta cheese
8 ounces grated mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1/4 teaspoon nutmeg
8 ounces chopped zucchini
4 ounces frozen chopped spinach, thawed and well drained
4 ounces chopped onion
non-stick cooking spray
frozen garlic cheese bread

Full-day menu and grocery shopping list to accompany Vegetable Lasagna

From kitchen to table in 1 hour 20 minutes.

Directions

In a large saucepan, heat water to boiling for lasagna noodles.
While water heats, prepare sauce. In a skillet, combine tomato sauce, drained tomatoes, Italian salad dressing, Italian seasonings and chopped garlic. Heat to boiling over medium-high heat, then reduce heat to lowest setting and simmer.
Preheat oven to 350 degrees.
Cook lasagna noodles in boiling water according to package directions.
As lasagna noodles cook and sauce simmers, make cheese filling. In a mixing bowl, combine ricotta cheese, half the mozzarella cheese, grated Parmesan cheese and nutmeg. Mix together well.
Add chopped zucchini, chopped spinach and chopped onion to cheese mixture. Stir to blend.
Drain and rinse lasagna noodles. Spray a baking dish with non-stick cooking spray.
Divide sauce and cheese/vegetable mixture into two; divide lasagna noodles into three. Make the casserole by creating one layer of noodles, sauce and cheese/vegetable mixture and then another layer of noodles, sauce and cheese/vegetable mixture. The remaining noodles are layered on top. Sprinkle with the remaining mozzarella cheese.
Bake at 350 degrees for 45 minutes or until casserole is lightly browned.
Remove lasagna from oven and let stand while garlic cheese bread toasts in hot oven.