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The Taste of Home Cookbook
Recipe: Sharon Alien, Allentown, Pennsylvania
Prep: 40 min.
Bake: 50 min. + standing
Yield: 8 servings.


• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 2 cups diced zucchini
• 1½ cups sliced fresh mushrooms
• 1 cup thinly sliced carrots
• 1/2 cup diced green pepper
• 1/2 cup diced sweet red pepper
• 1 can (28 ounces) crushed tomatoes
• 1½ cups water
• 1 can (6 ounces) tomato paste
• 1 teaspoon sugar
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon pepper
• 9 uncooked lasagna noodles
• 1 carton (15 ounces) reduced-fat ricotta cheese
• 1½ cups (6 ounces) shredded part-skim mozzarella cheese, divided
• 1/4 cup grated Romano cheese


1) In a large saucepan coated with cooking spray, saute onion and garlic for 3 minutes. Add the zucchini, mushrooms, carrots and peppers; cook and stir until tender, about 5 minutes. Stir in the tomatoes, water, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Meanwhile cook noodles according to package directions; drain. Set 2 cups of sauce aside.

2) Combine the ricotta, 1 cup mozzarella and Romano cheese. In an ungreased 13-in. x 9-in. x 2-in. baking dish, layer a third of the remaining sauce, three noodles and half of the cheese mixture. Repeat layers. Top with remaining sauce and noodles. Spread reserved sauce over the top.

3) Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

Nutrition Facts:
1 piece equals 244 calories, 9 g fat (5 g saturated fat), 32 mg cholesterol, 672 mg sodium, 26 g carbohydrate, 4 g fiber, 17 g protein.


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