*  Exported from  MasterCook  *
 
                             VEGETABLE LASAGNA
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Pasta
                 Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Vegetable cooking spray
    2      cup           Zucchini -- coarsely chopped
    2      cup           Mushrooms -- sliced
    9                    Lasagna noodles -- cooked
    1      cup           Lite ricotta
    3      cup           Spaghetti sauce
    2                    Eggs
      1/2  teaspoon      Salt
    2      cup           Carrot -- coarsely shredded
    1      cup           Mozzarella cheese -- shredded
 
 Coat a medium skillet with cooking spray; place over medium heat until hot.
 add mushrooms; cover and cook 5 minutes, stirring occasionally. Cook, uncovered,
an additional 3 minutes or until liquid evaporates; set aside.
 Combine ricotta and eggs; stir well.  Divide ricotta mixture in half. Add carrot
to half of ricotta mixture; stir well. Add zucchini to remaining half of ricotta
mixture; stir well. Set aside. Arrange 3 lasagna noodles lengthwise in a single
layer in a 13 x 9 x 2 inch baking dish coated with cooking spray. Spread carrot
mixture on top of noodles. Combine spaghetti sauce and salt; stir well.  Spoon 1
cup spaghetti sauce over carrot mixture; top with 3 noodles. Spread zucchini
mixture on top of noodles.
 Spoon 1 cup spaghetti sauce over zucchini mixture; top with remaining 3 noodles.
Arrange mushrooms on top of noodles. Spoon remaining spaghetti sauce over
mushrooms. Sprinkle with mozzarella cheese. Bake at 375 degrees for 30 minutes or
until bubbly. Yield 6 servings (about 340 calories per serving)  protein 18.2/fat
8.5/carbohydrate 49/cholesterol 87/ iron 4.5/sodium 415/calcium 230
 
 
 
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