Recipe: Once a Month Cooking Vegetable Lasagna

Vegetable Lasagna (make ahead instructions)
Source: Once-A-Month Cooking by by Mary-Beth Lagerborg and Mimi Wilson

1 (8 oz) package lasagna noodles
2 stalks finely chopped broccoli florets
1 (16 oz) carton low-fat ricotta cheese
1 cup grated part-skim mozzarella cheese
1 (8 oz) can mushroom stems and pieces, drained
2 chopped green onion bulbs (without greens)
2 teaspoons dried basil leaves
1 1/2 teaspoons crumbled dried oregano leaves
1/4 cup finely chopped fresh parsley
Dash of freshly ground black pepper
3 1/2 cups Italian tomato sauce

Boil lasagna 10 minutes or until al dente, stirring occasionally to prevent noodles from sticking. Drain noodles, rinse in cold tater, and then lay them next to each other on waxed pepper to dry.

Cook broccoli 5 minutes in boiling water.

Combine cheeses, remaining vegetables, herbs, and pepper in a medium bowl.

In a 13x9x92-inch dish, layer lasagna noodles, spread with half the cheese mixture, and half the tomato sauce. Repeat process, topping with noodles and covering with sauce. Wrap dish with foil and freeze.

To prepare for serving, thaw dish.

Preheat oven to 350F.

Bake covered for 20 minutes.

Remove foil, and bake 15 to 20 minutes more until heated through.

Summary of processes: Grate 1 cup part-skim mozzarella cheese; chop 2 small broccoli stalks, 2 green onion bulbs, 1/4 cup parsley
Freeze in: 13x9x2-inch baking dish
Serve with: Fresh fruit salad, bread sticks
Note: For an alternate way to prepare this entree use large shell pasta. Cook pasta as directs on package until al dente. Stuff each shell with cheese mixture. Freeze stuffed shells on a rimmed baking sheet. When they're hard, transfer them to a freezer bag. Freeze sauce in a separate bag taped to pasta bag. Thaw number of shells and amount of sauce desired. Warm them in a preheated 350F oven about 20 minutes. Serve shells with warmed sauce poured over them.

Makes 12 servings