*  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 --
                        (1/2 ounce) -- 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 13x9-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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