Easy Vegetable Lasagna Recipe: A Classic Comfort Food

INGREDIENTS

Tomato-Basil Sauce (recipe) 2 tablespoons olive oil 4 medium carrots, thinly sliced 3 medium zucchini, thinly sliced 6 ounces spinach leaves, washed, stemmed and torn in bite-size pieces 1/4 teaspoon salt 1/4 teaspoon black pepper 1 egg 3 cups ricotta cheese 1/2 cup plus 2 tablespoons grated Parmesan cheese, divided 12 uncooked lasagna noodles 1‑1/2 cups (6 ounces) shredded mozzarella cheese 1‑1/2 cups (6 ounces) shredded Monterey Jack cheese 1/2 cup water Belgian endive leaves, Bibb lettuce leaves and fresh basil sprigs (optional)

PREPARATION:

1. Prepare Tomato-Basil Sauce.
2. Heat oil in large skillet over medium heat until hot. Add carrots; cook and stir 4 minutes. Add zucchini; cook and stir 8 minutes or until crisp-tender. Add spinach; cook and stir 1 minute or until spinach is wilted. Stir in salt and pepper.
3. Preheat oven to 350°F. Beat egg in medium bowl. Stir in ricotta cheese and 1/2 cup Parmesan cheese.
4. Spread 1 cup Tomato-Basil Sauce in bottom of 13X9-inch baking pan; top with 4 uncooked lasagna noodles. Spoon 1/3 of ricotta cheese mixture over noodles; carefully spread with spatula.
5. Spoon 1/3 of vegetable mixture over cheese. Top with 1 cup Tomato-Basil Sauce. Sprinkle with 1/2 cup each mozzarella and Monterey Jack cheeses. Repeat layers 2 times beginning with noodles and ending with mozzarella and Monterey Jack cheeses. Sprinkle with remaining 2 tablespoons Parmesan cheese.
6. Carefully pour water around sides of pan. Cover pan tightly with foil.
7. Bake lasagna 1 hour or until bubbly. Uncover. Let stand 10 to 15 minutes. Cut into squares. Garnish, if desired.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Sodium 424 mg Protein 21 g Fiber 6 g Carbohydrate 37 g Cholesterol 19 mg Saturated Fat 3 g Total Fat 7 g Calories from Fat 21 % Calories 273 DIETARY EXCHANGE: Meat 2 Vegetable 4 Starch 1