Low Fat Vegetable Lasagna
9 lasagna strips
4 C. mixed fresh vegetable (cauliflower florets, thinly sliced carrots, small strips green pepper, etc.)
1/4 pkg. Knorr’s leek soup (dry)
1 (18 oz.) jar (or homemade) meatless spaghetti sauce
12 oz. low-fat, part skim milk Ricotta cheese
Preheat oven to 400° F. Boil lasagna strips less than
full cooking time on package.
Mix vegetables with soup. In 9 x 13-inch glass baking dish, spread small amount of sauce. Put 3 strips of lasagna noodles on top. Spread 1/3 of the cheese on the lasagna and pour 1/2 of the vegetables on top. Pour more sauce on top of the vegetables. Repeat lasagna, Ricotta, vegetables and sauce. End with lasagna. Pour rest of sauce and cheese on top. Marble with rubber spatula.
Bake for 1 1/2 hours or until top browns.
Can be made ahead, covered with foil and left in warm oven for several hours before serving.