Vegetarian Lasagna

Going meatless does not imply forsaking flavor with this stratified lasagna, crammed with vegetables and 3 types of cheese.

Ingredients

2 cups Muir Glen™ Organic spaghetti sauce Tomato Basil (from two5.5 oz jar)

1 medium zucchini, cut (1 cup)

1 (12-oz.) instrumentation (1 one/2 cups) low-fat farmer's cheese or 1 (15-oz.) instrumentation low-fat cheese cheese

1 (9-oz.) pkg. frozen spinach, thawed, squeezed to empty well

1/3 cup grated cheese cheese

2 tablespoons sliced recent oregano or one 1/2 teaspoons dried oregano leaves

8 prepared lasagna noodles (each regarding 7x3 inches)

1 (4-oz.) will mushroom items and stems, drained

8 oz. (2 cups) cut cheese cheese

Steps

1. Spray 12x10-inch sheet of foil with slippy preparation spray. In medium bowl, mix spaghetti sauce and zucchini; combine well. In another medium bowl, mix farmer's cheese, spinach, cheese cheese and oregano; combine well.
2. Spread 1/4 cup sauce mixture in unlubricated 8-inch sq. (2-quart) glass baking dish. prime with two lasagna noodles. unfold regarding 1/2 cup sauce mixture over noodles. Drop 1/2 cup of spinach mixture by tiny spoonfuls over sauce mixture; unfold rigorously. Sprinkle with 1/4 of mushrooms and 1/2 cup of the cheese cheese.
3. Repeat layers three additional times, starting with noodles. cowl with foil, sprayed aspect down; refrigerate a minimum of eight hours or long.
4. Heat kitchen appliance to 400°F. Bake coated for forty five minutes.
5. Uncover baking dish; bake a further ten minutes or till lasagna is bubbly around edges. Let stand ten minutes before serving.

rewrite from : www.bettycrocker.com