Garden Vegetable Lasagna
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 medium onion, chopped
- 3 cups vegetables (zucchini, summer squash, mushrooms, peppers or spinach)
- 2 (24 ounce) jars pasta sauce
- 1 (15 ounce) container part-skim ricotta cheese
- 1/2 teaspoon onion powder
- 8 ounces mozzarella cheese
- 1/2 cup Parmesan cheese
- 1 teaspoon Italian seasoning
- 12 no-boil lasagna noodles
Instructions
- Preheat oven to 400°F. Spray a 13 x 9 inch baking pan with non-stick cooking spray.
- In a large skillet, heat olive oil and minced garlic over medium high heat.
- Saute vegetables until tender (about 10 minutes).
- Add pasta sauce to vegetables and remove from heat.
- In a medium bowl combine ricotta cheese, onion powder and dried parsley.
- In layers, begin by adding 1 1/2 cups pasta sauce, 3 uncooked lasagna noodles, 1/4 cup ricotta cheese mixture, 1/2 cup mozzarella cheese and 2 tablespoons Parmesan cheese to baking pan.
- Repeat the layering 4 times.
- Sprinkle with Italian seasoning.
- Add 1/4 cup water around edges of pan to help cook the pasta adequately.
- Cover with aluminum foil and bake for 45 minutes.
Notes
If freezing entire meal, place lasagna in a disposable aluminum pan double lined with aluminum foil and place in freezer once vegetable pasta sauce mixture cools. There will also be leftover sauce that can easily be frozen and used with pasta for another quick freezer meal.
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