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lasagna broccoli florets Mozzarella cheese mushrooms green onion basil oregano parsley ground black pepper tomato sauce
Viewed: 128 - Published at: 2 years agoIngredients
- 1 (8 oz.) pkg. lasagna
- 2 stalks finely chopped broccoli florets
- 1 (16 oz.) low-fat or nonfat Ricotta cheese
- 1 c. grated part-skim Mozzarella cheese
- 1 c. (8 oz.) sliced mushrooms, drained
- 2 chopped green onion bulbs (without greens)
- 2 tsp. dried basil leaves
- 1 1/2 tsp. crumbled dried oregano leaves
- 1/4 c. finely chopped parsley
- dash of fresh ground black pepper
- 4 1/2 c. Italian tomato sauce
Method
- Boil lasagna 10 minutes or until al dente, stirring occasionally to prevent noodles from sticking to pan.
- Drain noodles, rinse in cold water and then lay them next to each other on waxed paper to dry.
- Soften chopped broccoli by cooking it 5 minutes in boiling water.
- Combine cheeses, vegetables, herbs and pepper in medium bowl.
- In 13 x 9 x 2-inch dish, layer lasagna noodles, spread with half of the cheese mixture and half of the tomato sauce.
- Repeat process, topping with noodles and covering with sauce.
- Wrap dish with foil and freeze.
