“Meatless Monday” Recipe of the Week – Vegetable Lasagna

February 20, 2017 at 6:25 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Vegetable Lasagna. You’ll never miss the meat! Enjoy and Eat Healthy.


Vegetable Lasagna

1 (16 ounce) package Healthy Choice/Ronzoni Whole Grain Lasagna Noodles
1 pound fresh Mushrooms, sliced
3/4 cup chopped green bell pepper
3/4 cup chopped Onion
3 cloves Garlic, minced
2 tablespoons Extra Light Olive Oil
2 (26 ounce) jars Pasta Sauce
1 teaspoon dried Basil
1 (15 ounce) container Part-Skim Ricotta Cheese
4 cups Sargento Reduced Fat Shredded Mozzarella Cheese
2 eggs
1/2 cup Kraft Reduced Fat Grated Parmesan cheese
* McCormick Grinder Italian Seasoning, to taste (optional)
1 – Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
2 – In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
3 – Mix together ricotta, 2 cups mozzarella cheese, and eggs.
4 – Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9×13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
5 – Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
* Season with Italian Seasoning (optional)


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