Garden Vegetable Lasagne

Yield: 12 servings

Ingredients

16	pieces	(about 16 oz.) San Giorgio Lasagne, uncooked

1 3/4	cups	(15 oz.) part-skim ricotta cheese

1		egg or liquid egg substitute equivalent

2	teaspoons	dried parsley flakes

1/2	teaspoon	garlic powder

1		small red or green bell pepper, thinly sliced

1	cup	thinly sliced onion

1	pkg.	(16 oz.) frozen broccoli, cauliflower and carrot mix

6	cups	(two 28 oz. jars) spaghetti sauce

2	cups	(8 oz.) shredded part-skim mozzarella cheese

Nutrition Facts

Yield: 12 servings

Approximate Nutrient Content per serving:

Calories:	280
Calories From Fat:	63
Total Fat:	7g
Cholesterol:	40mg
Sodium:	570mg
Total Carbohydrates:	37g
Protein:	16g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

1. Cook pasta according to package directions; drain. Lay flat on foil to cool. Heat oven to 375 F.

2. In small bowl, stir together ricotta cheese, egg, parsley and garlic powder.

3. In medium microwave-safe bowl, stir together all vegetables; cover with plastic wrap and vent. Cook at HIGH (100%) 8 to 10 minutes or until vegetables are tender; drain.

4. In 13x9x2-inch baking dish, spread 1/2 cup spaghetti sauce. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third ricotta mixture evenly over pasta; spread 1 1/3 cups spaghetti sauce evenly over ricotta. Spoon one-fourth vegetables evenly over sauce; sprinkle with 1/2 cup mozzarella cheese.

5. Repeat layers TWICE, beginning and ending with pasta. Spoon remaining vegetables over pasta; spread remaining sauce evenly over top. Sprinkle with remaining cheese; cover with foil.

6. Bake 50 minutes; remove foil. Bake 10 minutes or until hot and bubbly. Let stand 10 minutes before serving.

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