Vegetable Lasagna

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.) 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)
• 1tsp sugar (optional)
• 2 cups (15 oz.) Ricotta Cheese
• 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 2 egg whites
• 2 Tbsp. (1/2 oz.) Shredded Parmesan Cheese
• 8 oz lasagna noodles, cooked and drained
• 1-1/2 cups (6 oz.) Shredded 4 Cheese Pizzeria, divided

Recipe

Step 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.

Step 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.

Step 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.