Preparation / Directions:
Preheat oven to 350 degrees. Spray or grease a 9 x 13-inch casserole.
Spoon 1 cup marinara sauce into casserole. Add 1/2 cup tomatoes with their juice and spread to cover bottom.
Arrange 5 lasagna noodles over sauce.
In a bowl, combine broccoli, corn, ricotta, cottage cheese and Parmesan. Spread half over noodles, making sure to cover edges.
Top with 1 cup marinara sauce and 1/2 cup tomatoes, spreading to edges.
Add 5 more lasagna noodles. Spread with remaining vegetable mixture. Top with remaining 1 cup marinara sauce.
Bake uncovered for 30 minutes or until noodles are soft when pierced with a knife.
Sprinkle with mozzarella and bake for 10 minutes. (Lasagna may be refrigerated overnight or frozen, if desired.)
Prep Time: 15 minutes Cook Time: 40 minutes plus 10 minutes standing time Makes: 8 servings You don't need to precook the noodles or even chop the vegetables--merely layer the ingredients in a casserol
|
