Four Cheese Veggie Lasagna

2 Tbsp olive oil
3 tsp chopped garlic
1 large head broccoli
1 cup chopped kale
1 cup chopped swiss chard
1 zucchini sliced thinly
half a large onion or one small onion chopped
salt and pepper
red pepper flakes (opptional)
1 15 oz container fat free riccota
1 cup shredded monteray jack
1 cup shredded mozarella
1 cup grated parmesan and extra for sprinkling
1 large egg
6 no boil lasagna sheets
1 jar of your favorite tomato sauce

you will need a large skillet and an 8x8 deep caserole dish. if you double the recipe use a 9x13.

preheat oven to 375.

heat olive oil in large skillet. Meanwhile chop all vegetables and garlic to desired sizes. Add 2 tsp of the garlic and all vegetables to pan and cover. cook until all vegetables are no longer raw but not too soft (they will cook again in the oven) While veggies are cooking combine the riccota, parmesan, jack cheese egg and 1 tsp of chopped garlic, season with salt and pepper to taste.
When veggies are done I like to add a little parmesan cheese and red pepper flakes to the veggies at this point. season with salt and pepper to taste.

Now put about a half a cup on sauce in the bottom of caserole. add 2 sheets of no boil lasagna noodles. next all half the cheese mixture. top with half the veggie mixture. follow with more sauce and repeat. top final veggie layer with more sauce, last layer of noodles, a little more sauce and the mozarella. bake for 1 hour at 375. on bottom rack to prevent cheese from burning. If you have room at the top of the caserole you may cover with tin foil for first 45 minutes, but you don't want the foil to touch the cheese, it will stick.




Number of Servings: 6

Recipe submitted by SparkPeople user MIRANDA22.