Recipe: No Boil Vegetable Lasagna

NO BOIL VEGETABLE LASAGNA

9 to 10 Lasagna noodles (about 8 ounces), uncooked
3/4 cup water or vegetable broth
1 onion, chopped
1 large clove garlic, minced or 1 tsp garlic powder
1 (28 ounce) can crushed tomatoes
1 lb zucchini, halved lengthwise and sliced
1 (10 ounce) package mushrooms, sliced (4 cups)
1/2 teaspoon oregano
1/2 teaspoon sugar
1 (15 ounce) container part skim Ricotta cheese
1 cup (4 ounce) shredded skim milk Mozzarella cheese, divided use
1/4 cup grated Parmesan cheese, divided use
1/4 cup chopped parsley or 2 Tablespoons parsley flakes
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350 degrees F.

Heat water in large skillet over medium-high heat. Add onion and garlic; stirring frequently, cook 3 minutes or until tender.

Add tomatoes, zucchini, mushrooms, oregano and sugar. Reduce heat, cover and simmer 10 minutes.

Combine Ricotta, 3/4 cup Mozzarella, 2 tablespoons Parmesan, parsley, egg, salt and pepper in a medium bowl.

Layer 1 cup vegetable sauce, 1/3 of the uncooked lasagna noodles and half of the cheese mixture in a 13x9-inch baking dish. Repeat layers once. Top with remaining Lasagna, vegetable sauce, 1/4 cup Mozzarella and 2 tablespoons Parmesan.

Cover tightly and bake 40 minutes. Uncover and bake 10 minutes longer. Let stand 10 minutes.

Serves: 4
Source: Muellers