New Castle News

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October 25, 2012

Lori Brothers on Health Living: Stay focused to reach success


NEW CASTLE — Hearty Vegetable Lasagna

  • 1 (16 ounce) package lasagna (preferably, whole wheat)
  • 1 pound fresh mushrooms, sliced
  • 3/4 cup chopped green bell pepper
  • 3/4 cup chopped onion
  • 3 cloves garlic, minced
  • 2 (26 ounce) jars pasta sauce
  • 1 teaspoon dried basil
  • 1 (15 ounce) container part-skim ricotta cheese
  • 3 cups shredded low fat mozzarella cheese
  • 2 eggs, or egg substitute equivalent
  • 1/2 cup low fat grated Parmesan

Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain. In a large saucepan, cook and stir mushrooms, green peppers, onion and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat and simmer 15 minutes.

Mix together ricotta, 1 cup mozzarella cheese and eggs.

Preheat oven to 350 degrees. Spread 1 cup tomato sauce into the bottom of greased 9x13-inch baking dish. Layer half each, lasagna noodles, ricotta mix, sauce and parmesan cheese. Top with remaining 2 cups mozzarella cheese.

Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.


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