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Veggie Lasagna with Eggplant Sauce Recipe

Veggie Lasagna with Eggplant Sauce Recipe

8 servings



1 cup each: sliced onion, zucchini, red bell pepper, mushrooms

3 cloves garlic, minced

2 cups fat-free ricotta cheese

1/4 cup grated Parmesan cheese

Eggplant Sauce

12 lasagna noodles, cooked

2 medium sweet potatoes, cooked, sliced

2 cups shredded reduced-fat mozzarella cheese, divided


Saute onion, zucchini, bell pepper, mushrooms, and garlic in lightly greased large skillet until tender, about 10 minutes. Mix ricotta an parmesan cheese. Spread about 1/2 cup eggplant sauce in bottom of 13 x 9-inch, baking pan, top with 4 lasagna noodles, overlapping slightly. Top with 1/2 each ricotta cheese mixture, sweet potatoes, sautéed vegetables, and Eggplant Sauce, sprinkle with 1/3 of the mozzarella cheese. Repeat layers 2 times. Bake, loosely covered, at 350 degrees until sauce is bubbly, about 1 hour. Let stand 10 minutes before cutting.

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