Johnny Miller
Three scrumptious cheeses and an array of fresh vegetables make this lasagna equally filling and delicious.
Cal/Serv:
360
Yields:
4
Prep Time:
0
hours
25
mins
Total Time:
1
hour
20
mins
10
oz.
frozen spinach
1
c.
part-skim ricotta
Grated Parmesan cheese
1
c.
marinara sauce
4
no-boil lasagna noodles
8
oz.
mushrooms
12
oz.
plum tomatoes
1
zucchini
4
oz.
part-skim mozzarella cheese
- Preheat oven to 425 degrees F. In large bowl, stir spinach, ricotta, Parmesan, and 1/4 teaspoon each salt and pepper. In 2-quart baking dish, layer half of marinara, noodles, mushrooms, ricotta mixture, tomatoes, zucchini, and mozzarella. Repeat. Cover with foil. (Can be refrigerated up to 1 day.)
- Bake, covered, 20 minutes (if refrigerated, bake 30 minutes). Remove foil and bake another 20 minutes or until bubbling.
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