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Cook'n with Betty Crocker 
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Vegetable Lasagna |
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Serves: 8 Print this RecipeYou can also add some shredded carrots, chopped broccoli or sliced mushrooms to this cheesy lasagna to make it even more chock-full of vegetables. 3 cups chunky-style spaghetti sauce 1 medium zucchini, shredded 6 uncooked lasagna noodles 1 cup ricotta or small curd creamed cottage cheese 1/4 cup grated Parmesan cheese 1 tablespoon snipped fresh or 1 teaspoon dried oregano leaves 2 cups shredded mozzarella cheese (8 ounces) 1. Heat oven to 350°. 2. Mix spaghetti sauce and zucchini. Spread 1 cup mixture in ungreased rectangular baking dish, 11 x 7 x 1 1/2 inches; top with 3 uncooked noodles. 3. Mix ricotta cheese, Parmesan cheese and oregano; spread over noodles in dish. Spread with 1 cup of the sauce mixture. 4. Top with remaining noodles, sauce mixture and the mozzarella cheese. Bake uncovered until hot and bubbly, about 45 minutes. Let stand 15 minutes before cutting. 1 SERVING: Calories 290 (Calories from Fat 110); Fat 12g (Saturated 6g); Cholesterol 25mg; Sodium 700mg; Carbohydrates 32g (Dietary Fiber 2g); Protein 16g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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