| Low Calorie Veggie Lasagna
9 lasagna noodles
one 16 ounce jar of Ragu spaghetti sauce
one 16 ounce can of corn
1 cup of onion, diced
1 tablespoon of crushed garlic
1/2 cup each of each carrots, broccoli, celery, bell pepper, mushrooms and cauliflower, diced
1 tablespoon of basil
1 tablespoon of oregano
1 tablespoon of parsley flakes
1/2 cup of Mozzarella cheese, shredded
1/2 cup of sharp Lite Line Cheddar cheese, shredded
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Cook the pasta according to directions on box. Drain and set aside. Steam vegetables for 3-5 minutes until tender. Drain liquid from vegetables and return to pan. Add spaghetti sauce and corn; simmer until thoroughly heated.
Spray bottom of 9 x 13 inch pan with cooking spray. Starting with noodles, layer cooked noodles and sauce mixture three times. Top with shredded cheeses. Bake at 350ºF. for approximately 50 minutes.
NOTE: This casserole freezes well. Several can be made at one time and then frozen to use later. Serves 8.
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