Recipe of the Month
Looking for a delicious & healthy dish to make this weekend? Chef Carlo Filippone’s Healthy Veggie and Cheese Lasagna is the perfect way to go!
Vegetable & Cheese Lasagna (8 servings)
1 Large Zucchini
1 Large Squash
1 Head Broccoli
1 Cup Mushrooms, sliced
1 Package (20 oz.) frozen spinach, defrosted
1 Jar Tomato Sauce
1 package precooked Lasagna pasta sheets
16 oz. low-fat ricotta cheese
¼ cup low-fat Romano (or Parmesan) cheese, grated
16 oz. fat-free mozzarella, shredded & Cheese Lasagna
Preheat oven to 350° F. Cut zucchini and squash into thin slices and chop broccoli into small pieces. Over medium heat, stir-fry all the veggies for 3 minutes. Spoon tomato sauce to cover the bottom of a large lasagna pan. Arrange one layer of pasta sheets to cover the sauce. Spoon more sauce to cover pasta sheets. Layer veggies, ricotta cheese, mozzarella, sauce, and pasta sheets repeatedly to the top of the pan. Make sure you cover each layer of pasta sheets with sauce or they’ll dry out during baking. Sprinkle the top with Romano (or Parmesan) cheese. Bake for 45-60 minutes, until noodles are soft. Remove from oven and let stand for 15 minutes. Serve or freeze.