YIELD Makes 10 servings
INGREDIENTS
Tomato Sauce (recipe) 8 ounces uncooked lasagna noodles (9 noodles) 2 teaspoons olive oil 1/3 cup finely chopped carrot 2 cloves garlic, minced 2 cups coarsely chopped fresh mushrooms 3 cups coarsely chopped broccoli, including stems 1 package (10 ounces) frozen chopped spinach, thawed and drained 1/8 teaspoon ground nutmeg 1 container (15 ounces) fat-free ricotta cheese 2 tablespoons minced fresh parsley 1 tablespoon minced fresh basil 1 tablespoon minced fresh oregano 2 teaspoons cornstarch 1/4 teaspoon black pepper 1‑1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided 2 tablespoons grated Parmesan cheesePREPARATION:
- Prepare Tomato Sauce. Set aside. Cook noodles according to package directions, omitting salt. Drain and rinse well under cold water. Place noodles on sheet of aluminum foil.
- Heat olive oil in large nonstick skillet over medium heat. Add carrot and garlic; cook until garlic is soft, about 3 minutes. Add mushrooms; cook and stir until moisture is evaporated. Reduce heat. Add broccoli; cover and simmer 3 to 5 minutes or until broccoli is crisp-tender. Remove from heat; stir in spinach and nutmeg.
- Preheat oven to 350°F. Combine ricotta cheese, parsley, basil, oregano, cornstarch and black pepper in small bowl. Stir in 1-1/4 cups mozzarella cheese.
- Lightly spray 13X9-inch baking dish with nonstick cooking spray. Spread 2 tablespoons Tomato Sauce in bottom of dish. Arrange 3 noodles in dish. Spread with 1/2 cheese mixture and 1/2 vegetable mixture. Pour 1/3 tomato sauce over vegetable layer. Repeat layers, ending with noodles. Pour remaining 1/3 tomato sauce over noodles. Sprinkle with Parmesan cheese and remaining mozzarella. Cover; bake 30 minutes. Uncover; continue baking 10 to 15 minutes or until bubbly and heated through. Let stand 10 minutes.