If you've got a beef with meat but you love lasagna, this vegetarian version is the perfect alternative. Prepare with the produce of your choice and you won't go wrong.
At a glance
9 lasagna noodles
4 cups mixed fresh vegetable (cauliflower florets, thinly sliced carrots, small strips green pepper, etc.)
1/4 package dry Knorr's leek soup
1 (18 ounce) jar (or homemade) meatless spaghetti sauce
12 ounces low-fat, part skim milk Ricotta cheese
Heat oven to 400 degrees F. Boil lasagna strips less than full cooking time on package. Mix vegetables with soup. In 9 x 13-inch glass baking dish, spread small amount of sauce. Put 3 strips of lasagna noodles on top. Spread 1/3 of the cheese on the lasagna and pour 1/2 of the vegetables on top. Pour more sauce on top of the vegetables. Repeat lasagna, Ricotta, vegetables and sauce, ending with lasagna. Pour remaining sauce and cheese on top. Marble with rubber spatula. Bake for 1 1/2 hours or until top browns.
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