*  Exported from  MasterCook  *
 
                       Three Cheese Vegetable Lasagna
 
 Recipe By     : “Favorite Brand Name Recipes”
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Pasta                            Vegetables
                 Cheese
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Large         Onion -- Chopped
    3      Cloves        Garlic -- Minced
    1      Teaspoon      Olive Oil
   28      Ounces        No-Salt-Added Tomato Puree -- Canned
   14 1/2  Ounces        No-Salt-Added Tomatoes -- Undrained And
                         -- Chopped ( 1 Can)
    2      Cups          Sliced Fresh Mushrooms -- (6 ounces)
    1                    Zucchini -- Diced
    1      Large         Green Bell Pepper -- Chopped
    2      Teaspoons     Basil -- crushed
    1      Teaspoon      Salt
    1      Teaspoon      Sugar -- (optional)
      1/2  Teaspoon      Red Pepper Flakes
      1/2  Teaspoon      Oregano
    2      Cups          SARGENTO- Light Ricotta Cheese -- (15 ounces)
   10      Ounces        Frozen Chopped Spinach -- Thawed/Squeezed Dry
    2                    Egg Whites
    2      Tablespoons   Sargento Fancy Supreme Shredded Parmesan --
 (1/2ounce)
                         -- Cheese
      1/2  Pound         Lasagna Noodles -- cooked according to
                         -- package directions
      3/4  Cup           SARGENTO Preferred Light Fancy Shredded -- (3
 ounces)
                         -- Mozzarella
      3/4  Cup           Mild Cheddar Cheese -- divided (3 ounces)
 
 Spray large skillet with nonstick vegetable spray.  Add onion, garlic
 and olive oil; cook over medium heat until tender, stirring
 occasionally. 
 Add tomato puree, tomatoes with liquid, mushrooms, zucchini, bell
 pepper, basil, salt, sugar, pepper flakes and oregano.  Heat to a boil. 
 Reduce heat; cover and simmer 10 minutes or until vegetables are
 crisp-tender.  
 Combine Ricotta cheese, spinach, egg whites and Parmesan cheese; mix
 well.  
 Spread 1 cup tomato sauce in bottom of 13 x 9 -inch baking dish.  
 Layer 3 lasagna noodles over sauce.  Top with half of Ricotta cheese
 mixture and 2 cups of remaining sauce.  Repeat layering with 3 more
 lasagna noodles, remaining Ricotta mixture and 2 cups sauce.  
 Combine Mozzarella and Cheddar cheeses.  Sprinkle 3/4 cup cheese mixture
 over sauce.  Top with remaining lasagna noodles and sauce.  
 Cover with foil; bake at 375'F 30 minutes.  Uncover; bake 15 minutes
 more.  
 Sprinkle with remaining 3/4 cup cheese mixture.  Let stand 10 minutes
 before serving.  
 Makes 10 servings
 Formatted by Carole Walberg 
 
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