Title: Vegetable Lasagna
Categories: Main dishes, Vegetarian, Pasta, Couscous, Etc.
Yield: 12 servings

1 1/2 c Diced onions
3 lg Garlic clove; minced
4 c Cooked and drained broccoli;
-cut in small pieces
4 c Spaghetti sauce
1 1/2 c Water; divided
1 ts Dried basil
1/2 ts Dried oregano
1/2 ts Fennel seeds
1/4 c Chopped fresh parsley
9 Uncooked lasagna noodles
15 oz Nonfat and low-cholesterol
-ricotta cheese
1 c Nonfat Mozzarella cheese
Nonfat cooking spray

KMS note: directions call for cooked broccoli, yet they also have
directions for cooking the broccoli. I steamed the broccoli and then mixed
it with the sauteed onions and garlic.

9 X 13" BAKING PAN; 12 PORTIONS

The beauty of this lasagna is that that noodles cook as the lasagna is
baking, eliminating the need to handle the hot noodles which shortens the
preparation time.

Saute=82 onions and garlic in skillet sprayed with nonfat cooking spray.
Add broccoli and about 3 tablespoons of water. Steam covered to partially
cook. Cook out excess water, if any.

In separate bowl, mix spaghetti sauce, remaining water, basil, oregano,
fennel seed and parsley.

Layering: Pour 1 cup sauce in bottom of a 9 x 13-inch baking pan. Place 3
noodles on the sauce, spread with 1/2 of ricotta cheese. Cover with
broccoli and onion mixture. Add another layer of sauce. Add 3 more noodles,
the rest of the ricotta, all of the Mozzarella and more sauce, then the 3
remaining noodles and the remainder of the sauce. Cover tightly and bake at
350F for 1 to 1 1/2 hours or until noodles are done. Uncover for the last
20 minutes of baking. Let sit 10 minutes before serving.

Note: Select a spaghetti sauce with less than 1 g fat per 1/2 cup.

Nutrition information per serving: Calories: 170, Protein: 13.5,
Carbohydrate: 27.5, Fat: less than 1 g, Cholesterol: 3mg, Sodium: 347mg,
Fiber: 2g. Dietary Exchanges: 1 starch, 2 vegetable and 1 very lean meat.

Recipe by: Vegetarian Cooking for Healthy Living, page 98

Posted to fatfree digest by Kathleen on Oct 26,
1999, converted by MM_Buster v2.0l.