Vegetarian Lasagna #1
| Yield: | 12 Servings |
| Categories: | Pasta |
| 1 | pk | Lasagna noodles |
| 1 | pk | Frozen chopped spinach; defrosted and with water squeezed out |
| 1 | ct | Fat-free Ricotta cheese |
| 1 | pk | Shredded Kraft fat-free Mozarella |
| Kraft fat-free Parmesan | ||
| SAUCE | ||
| 2 | Onions; chopped | |
| 1 | Bell pepper; diced | |
| 2 | ts | Basil |
| 1 | ts | Oregano |
| 1 | ts | Thyme |
| 1 | ts | Salt (to taste) |
| 1 | cn | (29-oz) tomatoes |
| 1 | cn | (6-oz) tomato paste |
| 1 | tb | Honey (to taste) |
| Pepper; lots of it! | ||
| 3 | -(up to) | |
| 6 | Cloves garlic; minced (to taste) | |
| 1/2 | c | Freshly minced Italian parsley (optional) |
| Tons of vegies: eggplant; squash; mushrooms, anything |
Advertisement