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Easy Vegetable Lasagna

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“A healthy twist on an old favorite.”
READY IN:
1hr 35mins
SERVES:
6
YIELD:
1 Lasagna
UNITS:
US

Ingredients Nutrition

  • 1 (28 ounce) jar spaghetti sauce
  • 8 uncooked whole wheat lasagna noodles
  • 1 (15 ounce) container low-fat ricotta cheese
  • 2 cups chopped raw vegetables (I suggest squash, brocolli, onion, carrot, cauliflower, spinach etc.)
  • 1 (8 ounce) packagelow fat mozzarella cheese

Directions

  1. Preheat oven to 375 and prepare 9X9 baking dish.
  2. Pour 1/3 jar of sauce into bottom of pan.
  3. Lay 4 lasagna noodles on top of sauce.
  4. Pour 1/3 Sauce on top of noodles.
  5. Cover noodles with the ricotta cheese, vegetables, and 1/2 the mozerella.
  6. Lay 4 remaining noodles on top.
  7. Pour on final 1/3 sauce.
  8. Cover with aluminum foil and bake for 1 hour.
  9. Uncover and Sprinkle with remaining Mozarella Cheese.
  10. Put back in oven uncovered and bake until Cheese is Melted and Browning.
  11. Allow to sit for 5-10 minuted before serving.

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