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Receta Vegetable Lasagna
by CookEatShare Cookbook

Vegetable Lasagna
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  Raciónes: 6

Ingredientes

  • 2 med. zucchini, minced
  • 1 med. onion, minced
  • 1 med. green pepper, minced
  • 1 can tomatoes
  • 1 can kidney beans, liquid removed
  • 3 tbsp. tomato paste
  • Dash salt and pepper
  • 1 teaspoon sugar
  • 1 1/2 pkg. (about 18) no boil lasagna noodles
  • 16 ounce. shredded fat free Mozzarella cheese

Direcciones

  1. Saute/fry onions and pepper in 1/4 c. water till tender.
  2. Add in tomatoes liquid and all, beans, tomato paste, salt, sugar, pepper and 2 1/2 c. water. Heat to a boil. Reduce heat and simmer 15 min. Stir occasionally.
  3. Saute/fry zucchini in 1/4 c. water.
  4. In 13x9 baking dish, spoon proportionately 1/3 of sauce over bottom. Arrange 1/2 of noodles, overlapping to fit. Top with sauce, zucchini, 3/4 cheese and 1/2 of remaining sauce.
  5. Next, rest of noodles, remaining sauce and cheese.
  6. Bake covered 40 to 50 min, uncover, bake 15 min longer. Let stand 10 min before cutting and serving.