Ingredients
9 ounces uncooked curly or plain lasagna noodles (9 noodles)
1 tablespoon olive oil
2 medium onions, thinly sliced
1 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
2 cups chopped broccoli
2 garlic cloves, minced
1/2 teaspoon salt
2 cups part-skim ricotta cheese
1 egg
1/4 cup minced fresh basil
2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon freshly ground black pepper
2 cups tomato sauce (no salt added)
2 1/4 ounces part-skim
mozzarella cheese, shredded
Preparation
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.
