Three Cheese Vegetable Lasagna

Summary

• Difficulty:
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Yield: Serves: 10

Ingredients

• 1 tsp. olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz.) no-salt-added tomato puree
• 1 can (14-1/2 oz.) no-salt-added tomatoes, undrained and chopped
• 2 cups sliced fresh mushrooms
• 1 zucchini, diced
• 1 large green bell pepper, chopped
• 2 tsp. dried basil
• 1/2 tsp. crushed red pepper flakes
• 1/2 tsp. dried oregano
• 1 tsp. salt (optional)
• 1 tsp. sugar (optional)
• 2 cups (15 oz.) Sargento® Light Ricotta Cheese
• 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 2 egg whites
• 2 Tbsp. (1/2 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese
• 8 oz. lasagna noodles, cooked and drained
• 1-1/2 cups (6 oz.) Sargento® Fancy Shredded Pizza Double Cheese®, divided

Directions

1. Spray large skillet with nonstick vegetable spray. Heat olive oil in large skillet over medium heat. Add onion and garlic; cook 5 minutes; stirring occasionally. Add tomato puree, tomatoes, tomato liquid, mushrooms, zucchini, bell pepper, basil, red pepper flakes, oregano and salt and sugar, if desired. Heat to a boil; reduce heat, cover and simmer 10 minutes.
2. Combine Ricotta cheese, spinach, egg whites and Parmesan cheese in bowl; set aside. Spread 1 cup tomato sauce mixture in bottom of 13x9-inch baking dish. Layer 3 lasagna noodles over sauce. Top with half the Ricotta cheese mixture and 2 cups sauce. Repeat layering with 3 more lasagna noodles, remaining Ricotta mixture and 2 cups sauce. Sprinkle with 3/4 cup Pizza Double Cheese. Top with remaining lasagna noodles and sauce.
3. Cover with foil; bake in preheated 375°F oven 30 minutes. Uncover; bake 15 minutes more. Sprinkle with remaining 3/4 cup Pizza Double Cheese. Let stand 10 minutes before serving.