If you are anything like me, meatless meals during Lent can get old. Here is a really yummy lasagna recipe with lots of great veggies and no meat. I would have enjoyed it no matter what day of the week it was, I would highly recommend it!12 Servings
Prep: 40 min. Bake: 1 hour + standing
Ingredients:
2 medium carrots, julienned
1 medium zucchini, cut into 1/4-inch slices
1 yellow summer squash, cut into 1/4-inch slices
1 medium onion, sliced
1 cup fresh broccoli florets
1/2 cup sliced celery
1/2 cup julienned sweet red pepper
1/2 cup julienned green pepper
2 garlic cloves, minced
1/2 to 1 teaspoon salt
2 tablespoons canola oil
1 jar (28 ounces) spaghetti sauce
14 lasagna noodles, cooked and drained
4 cups (16 ounces) shredded part-skim mozzarella cheese
Directions:
•In a large skillet, stir-fry the vegetables, garlic and salt in oil
until crisp-tender.
•Spread 3/4 cup spaghetti sauce in the greased 13-in. x 9-in. baking
dish. Arrange seven noodles over sauce, overlapping as needed. Layer
with half of the vegetables, spaghetti sauce and cheese. Repeat
layers.
•Cover and bake at 350° for 60-65 minutes or until bubbly. Let
stand for 15 minutes before cutting. Yield: 12 servings.
Nutrition Facts: 1 serving (1 piece) equals 295 calories, 11 g fat (5 g saturated fat), 23 mg cholesterol, 617 mg sodium, 34 g carbohydrate, 3 g fiber, 16 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable, 1 reduced-fat milk.
Taste of Home: Winning Recipes
No comments:
Post a Comment