Wednesday, November 15, 2006

Quick Veggie Lasagna

Lasagna is one of those things that everybody loves and most people are terrified of preparing. I have two lasagna recipes that are both scrumptious in their own right. The one I am posting here is very simple, quick and very very easy. This is a great meal to prepare for a kids party or dinner on a weeknight. It requires little prep. time and fewer ingredients then most lasagnas. Even the most beginner cooks can tackle this and always get it right.
My only tip for this recipe is that you read each step when putting the lasagna together. Do not just read once and assemble again from the first instructions.

Quick Veggie Lasagna

Veggie cooking spray
15-ounce container low-fat ricotta cheese
1 cup mashed firm tofu or low-fat cottage cheese
1-teaspoon garlic, chopped
½ tablespoon Italian herbs
½ fresh grated Parmesan cheese
4 cups spaghetti sauce 1 ½ jars (store bought is good here. But, homemade is REALLY good)
12 lasagna noodles
2 cups grated part skim mozzarella cheese
1-¼ cups chopped broccoli or other chopped veggie (I used marinated artichoke)

Preheat oven to 350°F
Spray a 9-by-13-inch pan with cooking spray
Mix together ricotta, tofu, garlic, basil, and Parmesan.
Assemble ingredients in this order:

1-cup sauce, spread on the bottom of the pan
4 noodles, touching
½ of cheese mixture
2/3 cup mozzarella
½ of veggies
1-cup sauce
4 noodles
Rest of cheese mixture
Rest of veggies
2/3 cup mozzarella
1-cup sauce
4 noodles
1-cup sauce
2/3 cup mozzarella on top

Cover pan tightly with foil and bake 50 min. Uncover and bake another 30 min. Let stand 15/20 min.

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