Ingredients
- 15 skim ricottta
- 4 garlic (cloves crushed)
- 850 ml meatless spaghetti sauce
- 350 ml water
- 170 gr mushrooms (sliced)
- 140 gr skim mozzarella
- 130 gr carrots coarsely (shredded)
- 130 gr zucchini (finely chopped)
- 120 gr onion (chopped)
- 90 gr broccoli flowerets (finely chopped)
- 55 gr lasagna noodles (uncooked)
- 38 gr spinach (frozen chopped thawed)
- 30 ml olive oil
- 5 gr parmesan cheese (grated)
- 2 gr oregano (dried)
- 1 gr basil (dried)
- 1 gr salt
- 1 gr pepper
Lightly oil 9 x 13 baking dish. Heat oil over medium heat, Ad onion, bell pepper, carrots and garlic. Cook, stirring constantly, 3 minutes. Add the rest of the vegtables, except Spinach. Sprinkle with spices. Cook, stirring frequently, 5 minutes more. Remove from heat and stir in the spinach. Set aside 1 cup of the vegtable mixture.
Prepare cheese: Set aside half cup of the mozzarella. In medium bowl, combine rest of the mozzarella, ricotta, and parmesean. Mix well.
Assemble: Layers: 1cup sauce in bottom of pan one third of noodles half cup of sauce half of cheese mixture half of vegtables : press down into cheeese half cup of sauce one third of noodles : press down firmly onto filling Repeat layers: half cup of sauce remaining cheese remaining vegtables half cup of sauce remaining noodles : press noodles down firmly Spoon reserved vegtables over noodles and top with rest of sauce. Make sure noodles are entirely covered with sauce.
Cover and bake 40 minutes in preheated 350 degree oven. Uncover and spoon sauce from sides of pan over noodles. Sprinkle with reserved Mozzarella and bake uncovered 30 minutes more.
Let stand 5 minutes before slicing.
