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1
Preheat the oven to 350F.
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2
Use a 9 by 13-inch casserole dish.
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3
Spread a thin layer of pasta sauce on the bottom, and line the bottom of the casserole with 1 layer of lasagna noodles.
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4
Use as many as needed to line the pan; 3 or 4 should do.
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5
In a mixing bowl, thin the ricotta cheese with about 1/4 cup water.
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6
Stir until well blended, then gently and carefully spread one-third of it over the noodles with a cake spatula.
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7
Spoon an even layer of about one-third of the remaining pasta sauce over the ricotta.
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8
Sprinkle about one-third of the vegetables over the sauce.
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9
Follow with about one-third of the mozzarella cheese, then start the layers over again with the noodles.
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10
Repeat twice, ending with the mozzarella cheese.
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11
Cover and bake until the noodles are tender (test by piercing through all of the layers with a fork), 35 to 40 minutes.
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12
If you like, bake uncovered until the cheese begins to turn golden, about 5 minutes more.
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13
Remove from the oven and let stand for 5 minutes.
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14
Cut into squares to serve.
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15
Substitute 1 pound soft tofu, drained and well mashed, for the ricotta cheese.
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16
Calories: 282
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17
Total Fat: 11g
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18
Protein: 20g
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19
Carbohydrate: 23g
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20
Cholesterol: 37mg
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21
Sodium: 536mg
