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* Suggested oils in recipes to be used are Grape Seed oil, Olive oil, Flaxseed oil, Safflower oil

VEGETABLE LASAGNA
Serves 6

Recipe from
DL DEWEY
Approx. Cooking Time
45 minutes

4 medium carrots, shredded (about 2 cups)
2 medium zucchini, chopped about 2 cups)
l cup ricotta cheese
Vegetable cooking spray
9 cooked lasagna noodles
1 can (26 1/2 ounces) Mushroom & Garlic Spaghetti Sauce
1 cup mozzarella cheese 4 ounces)
1 cups fresh broccoli flowerets
1 cups fresh cauliflowerets
2 medium carrots, cut into strips (about 1 cup)
1 can (10 3/4 ounces) Broccoli Cheese Soup ( made without hydrogenated oils )
1 package (3 ounces) cream cheese or cream cheese with chives, softened
3/4 cup milk
1/2 cup grated Parmesan cheese
2 tablespoons Dijon-style mustard
1/8 teaspoon pepper

Approx. carlories per serving 248 Calories

In large bowl, combine carrots, zucchini and ricotta cheese; set aside. Spray 3-quart oblong baking dish with cooking spray. In baking dish, arrange three lasagna noodles; spread with half of the cheese mixture. Top with one-third of the spaghetti sauce. Repeat layers. Top with remaining three lasagna noodles and remaining one-third spaghetti sauce. Sprinkle with the mozzarella cheese. Bake at 400F. for 30 minutes or until hot and bubbling. Let stand 10 minutes before serving. Add broccoli, cauliflower and carrots for last 5 minutes of cooking time.

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