Vegetable Lasagna

By Bostoncook

Ingredients

• 2 zucchini, chopped
• 1/2 green bell pepper, chopped
• 1 onion, chopped
• 3 plum tomatoes, chopped
• 8 ounces tomato sauce
• 2 cloves garlic, minced
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon salt
• 15 ounces lowfat ricotta cheese
• 1/4 cup romano cheese
• 2 tablespoons parsley
• 1 egg
• 16 ounces lasagna noodle
• 1/2 cup lowfat mozzarella cheese

Details

Servings 6

Preparation

Step 1

1. Heat oven to 350.

2. Simmer veggies 10-12 mins, until tender. Drain. Add garlic-salt.

3. Mix ricotta-eggo. Layer ingredients in sprayed dish. Cover and bake 1 hour.

4. Sprinkle with cheese. Bake uncovered 15 mins. Let stand 10 mins.