My Vege Lasagna Recipe

INGRIDENTS:

• 2 cups ricotta cheese or small curd creamed cottage cheese

• 1/2 cup grated Parmesan cheese

• 2 tablespoons chopped fresh parsley

• 1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves

• 2 jars (28 ounces each) tomato pasta sauce (any variety)

• 12 uncooked lasagna noodles

• 2 cups shredded mozzarella cheese (8 ounces)

• 1/4 cup grated Parmesan cheese

• Additional shredded mozzarella cheese, if desired

PROCEDURE:

1. Heat oven to 350°F. Mix ricotta cheese, 1/2 cup Parmesan cheese, the parsley and oregano.
2. Spread 2 cups of the pasta sauce in ungreased rectangular pan, 13x9x2 inches; top with 4 uncooked noodles. Spread ricotta cheese mixture over noodles. Spread with 2 cups pasta sauce and top with 4 noodles; repeat with 2 cups pasta sauce and 4 noodles. Sprinkle with 2 cups mozzarella cheese. Spread with remaining pasta sauce. Sprinkle with 1/4 cup Parmesan cheese.
3. Cover and bake 30 minutes. Uncover and bake about 30 minutes longer or until hot and bubbly. Sprinkle with additional mozzarella cheese. Let stand 15 minutes before cutting.

Nutrition Information:

1 Serving: Calories 515 (Calories from Fat 180 ); Total Fat 20 g (Saturated Fat 9 g); Cholesterol 40 mg; Sodium 1340 mg; Protein 24 g Percent Daily Value*: Vitamin A 26 %; Vitamin C 26 %; Calcium 52 %; Iron 20 % Exchanges: 4 Starch; 1 Vegetable; 1 High-Fat Meat; 2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Serve With
Complete this meal with your favorite tossed salad and crusty Italian bread.
Time Saver
To prepare ahead of time, cover unbaked lasagna tightly with foil and refrigerate no longer than 24 hours. About 1 1/2 hours before serving, heat oven to 350ºF. Bake covered 45 minutes. Uncover and bake 15 to 20 minutes longer or until hot and bubbly. Sprinkle with additional mozzarella cheese. Let stand 15 minutes before cutting.