Vegetable LasagneSubmitted by: ASRIFFE
9 whole wheat lasagne noodles
2 med zucchini, cut into 1/4" slices
1 can black beans, rinsed and drained
1 large green pepper, chopped
1/2 lb sliced fresh mushrooms
1 large sweet onions, chopped
1 T olive oil
1 jar (25 oz) spaghetti sauce
15 oz reduced fat ricotta cheese
8 slices provolone
2 C shredded part-skim mozzarella
1 C grated parmesan
Spread 1/4 C spaghetti sauce in the bottom of a 13x9" pan coated with cooking spray. Top with three noodles, 1/2 C ricotta, 2 C vegetable mixture, 1 C spaghetti sauce, 2 slices of provolone, 2/3 C mozzarella and 1/3 C Parmesan. Repeat layers twice. Pour 1/4 C water over the top.
Cover with foil and bake at 375 for 30 min. Uncover; bake 10-25 min more until bubbly. Let stand for 10 min before cutting.
Number of Servings: 12
Recipe submitted by SparkPeople user ASRIFFE.