VEGETARIAN LASAGNA

VEGETARIAN LASAGNA image

Yield 12 servings

Number Of Ingredients 12

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Ingredients

2 cans (10 ounces each) Condensed Low Fat Cream of Broccoli Soup
2 cups skim milk
1/2 cup basil pesto
1 can (540 ml) white kidney beans,drained,rinsed,mashed
2 cups finely chopped mushrooms
1-1/2 cups finely chopped red pepper
1 tub light ricotta cheese
4 cups chopped fresh spinach leaves
1/2 small eggplant,cut into 1/8" half slices
15 oven-ready lasagna noodles 1-1/2 cups shredded part-skim mozzarella cheese
1/4 cup grated light Parmesan cheese
1/4 cup dry bread crumbs

Steps:

Combine soup,milk and pesto.Set aside. Combine beans,mushrooms and red peppers.Set aside. Combine ricotta cheese and spinach.Set aside. Spread 2/3 cup pesto mixture over bottom of 14" x 10" x 2-1/2" pan.Layer on single layer of lasagna strips (four lengthwise and one across the end),eggplant slices,bean mixture,2/3 cup pesto mixture,and another layer of five lasagna strips and another 2/3 cup pesto mixture.Spread evenly with ricotta mixture.Layer on 2/3 cup pesto mixture,remaining lasagna strips and pesto mixture.Sprinkle with Mozzarella cheese,Top with mixture of Parmesan cheese and bread crumbs. Bake,uncovered,at 375 F. for 50 minutes.Let stand 10 minutes. Check out other recipes on: www.havefunbaking.com And also at: www.lovetobakeandcook.blogspot.com

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