Steps:
- Preheat oven to 400* F. In large pot of boiling water, cook lasagna noodles 10-12 minutes, until tender. Drain, discarding liquid. Place into large bowl of cold water; set aside. Meanwhile, in large nonstick skillet, heat oil; add onions. Cook over medium heat, stirring frequently, 3-5 minutes, until onions are softened. Add red and green bell peppers; cook, stirring frequently, 5 minutes, until peppers are tender. Add broccoli, garlic and salt; stir to combine. Cook, covered, 10 minutes, until vegetables are very tender. Remove from heat; set aside. In medium bowl, combine ricotta cheese, egg substitute, basil, Parmesan cheese and black pepper. Spread 1/2 cup tomato sauce in 13 x 9" baking pan; drain noodles. To assemble lasagna, top sauce in pan with 3 noodles, overlapping edges if necessary. Spread noodles with one third of the ricotta cheese mixture, one third of the vegetable mixture and 1/2 cup of the remaining tomato sauce; sprinkle evenly with one third of the mozzarella cheese. Repeat layers two more times. Bake 45 minutes, until cheese is melted and sauce is bubbling. Remove from oven; let stand 10 minutes. Divide evenly among 6 plates and serve.
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