Frank's Recipes! Low Fat Vegetable Lasagna

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Low Fat Vegetable Lasagna

6 cups carrots, sliced
3 cups mushrooms, sliced
2 medium zucchini, sliced
1 1/2 cups onion, chopped
4 cloves garlic, minced
2 15.5-ounce cans great northern or kidney beans
1 1/2 teaspoons Italian seasoning
Salt and pepper to taste
15 ounces ricotta cheese, fat-free
4 cups nonfat mozzarella cheese, shredded, divided
1/4 cup fat-free Parmesan cheese
48 ounces hearty tomato pasta sauce
12 no-cook lasagna noodles
Vegetable cooking spray

Preheat oven to 350 degrees. Spray large skillet with cooking spray; heat over medium heat until hot. Add carrots, mushrooms, zucchini, onions and garlic. Cook, covered, over medium heat until carrots are just tender, about 10 minutes, stirring occasionally. Stir in beans and Italian seasoning; season with salt and pepper. Mix ricotta cheese, 2 cups of mozzarella cheese and Parmesan cheese in medium bowl, spread 3/4 cup pasta sauce in bottom of sprayed 14-by-10-by-2-inch baking pan. Top with four lasagna noodles, overlapping slightly. Cover noodles with 1 cup of ricotta mixture, one-third of the vegetables and about 1 1/2 cups more sauce. Repeat layers two more times; sprinkle with remaining 2 cups of mozzarella cheese. Bake, uncovered, 45 minutes. Cove r lightly with foil if cheese browns too much. Let stand 10 to 15 minutes before cutting and serving.

Makes 12 servings.

Calories 363 Fat 4 g Fiber 3 g.