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Vegetable Lasagna

Categories: Vegetarian
Type: Main Dishes

This beautiful lasagna dish will get your kids to eat their vegetables.

Serves: 6 servings


  • 10-ounce package frozen chopped spinach, thawed and drained
  • 16 ounces fat-free ricotta cheese
  • 8-ounce package Sargento Light reduced-fat shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup egg substitute
  • 7-ounce jar roasted sweet red peppers, drained and chopped
  • 26-ounce jar Healthy Choice pasta sauce
  • 8-ounce package oven-ready lasagna noodles

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  1. Preheat oven to 350°.
  2. In a large bowl combine the spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, egg substitute, and peppers.
  3. Spread 1/2 cup of pasta sauce in the bottom of a 9 x 13 inch casserole pan.
  4. Arrange a layer of lasagna noodles over the sauce and spread half of the cheese mixture over the noodles. Pour 1 cup of pasta sauce over the cheese mixture. Repeat the layers, ending with a layer of lasagna noodles topped with 1/2 cup of pasta sauce.
  5. Cover the pan and bake in a for 30 minutes, adding 10 minutes if lasagna was made ahead and stored in the refrigerator.
  6. Uncover the pan and cook for another 15 minutes.

excerpted from:

From The Weeknight Survival Cookbook: How to Make Healthy Meals in 10 Minutes by Dena Irwin, R.D. Copyright 1998 by Dena Irwin. All rights reserved. Used by arrangement with John Wiley & Sons, Inc.

To order this book visit www.wiley.com.

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