No Boil Vegetable Lasagne

Not cooking the lasagne noodles saves time. With this hearty sauce, the nooodles become tender, absorbing all the flavors of the vegetables and cheeses.

Mueller's Lasagne
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Prep Time: 15 min
Cook Time: 80 min
Serves: 4

Ingredients

  • 9-10 Mueller's Lasagne Noodles (about 8 oz), uncooked
  • 1/4 cup olive oil
  • 1-2 extra large portabella mushrooms, sliced 1/2 inch thick
  • 1/2 cup onion, chopped
  • 2 large clove garlic, minced
  • 1/2 pound zucchini, halved lengthwise and sliced
  • 28 ounces of meatless tomato sauce
  • 1 tablespoon fresh basil
  • 1/2 teaspoon sugar
  • 1 container (15 oz) part skim ricotta cheese
  • 1 cup (4 ounces) shredded skim milk mozzarella cheese, divided
  • 1/4 cup grated Parmesan cheese, divided
  • 1/4 cup chopped parsley or 2 tablespoons dry parsley
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. In large skillet, heat the olive oil over medium-high heat. Add onions & garlic; stirring frequently. Cook 3 minutes or until tender. Add the zucchini, mushrooms, & basil.
  2. Reduce heat, cover & simmer 10 minutes.
  3. In medium bowl, combine ricotta, 3/4 cup mozzarella, 2 tablespoons Parmesan, parsley, eggs, salt & pepper.
  4. In 13 x 9-inch baking dish, layer 1 cup tomato sauce, 1 layer of lasagna noodles, 1/2 off the cooked vegetable mixture then top with 1 cup of the tomato sauce. Sprinkle with mozzarella cheese. Top with 1/3 of the uncooked lasagna noodles & half of the cheese mixture. Repeat layers once. Top with remaining lasagna, tomato sauce, 1/4 cup mozzarella & 2 tablespoons Parmesan.
  5. Cover tightly & bake for 40 minutes at 350. Uncover & bake 10 minutes longer. Let stand 10 minutes.
Lasagna Lasagne Lasagna Lasagna

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