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Easy Vegetable Lasagna Stack

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Level: Easy

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Description

Because traditional lasagna is a pain in the behind.

Ingredients

  • FOR THE VEGETABLES:
  • 10 ounces, weight Sliced Mushrooms
  • 1 whole Red Bell Pepper, Seeded And Sliced
  • ½ whole Yellow Onion, Sliced
  • 1-½ cup Broccoli Florets
  • 1 whole Large Yellow Summer Squash, Chopped
  • ¼ cups Fresh Basil, Chopped
  • 3 Tablespoons Olive Oil
  • ⅓ cups Balsamic Vinegar
  • ½ teaspoons Salt
  • 2 dashes Fresh Ground Black Pepper
  • ¼ teaspoons Crushed Red Pepper
  • FOR THE CHEESE FILLING:
  • 2 teaspoons Olive Oil
  • 3 cloves Garlic, Finely Minced
  • 1-½ cup Cauliflower Florets, Finely Chopped
  • ¼ cups Water
  • 1 cup Baby Spinach Leaves, Chopped
  • 10 ounces, weight Part-skim Ricotta Cheese
  • ⅓ cups 2% Milk
  • ¼ teaspoons Salt
  • ⅛ teaspoons Fresh Ground Black Pepper
  • FOR THE ASSEMBLY:
  • 8 whole Lasagna Noodles, Cooked According To Package Instruction For Al Dente, Sliced Into Thirds
  • 1-½ cup Marinara Sauce Of Choice, Warmed
  • 1 cup Shredded Part-skim Mozzarella Cheese

Preparation

For the vegetables: Preheat oven to 400 F. Toss all of the vegetable section ingredients together in a large glass baking dish. Bake for 20-25 minutes, until vegetables are softened. Remove from oven and set aside.

For the cheese filling: Heat olive oil in a large skillet over medium high heat. Add garlic and cauliflower. Saute for about 3 minutes, then add water. Cook until cauliflower has softened, about 5 minutes. Stir in spinach and continue to saute until wilted. Add ricotta, milk, salt and pepper. Mix well and remove from heat.

For serving: Place 1/2 cup vegetables on a plate and top with two noodle thirds, then top that with the 3 tablespoons of the cheese mixture, then 1-2 tablespoons of marinara sauce. Repeat with as many layers as you like. Then serve, topped with shredded part-skim mozzarella cheese, if desired.

Nutrition Info per 1 serving: 397 calories, 17 g fat, 15 g protein, 44 g carbohydrates, 4.5 g fiber

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