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Stovetop Lasagna Primavera

Serves 6-8

  • 2 Cups Frozen Broccoli Flowerets or
       Mixed Vegetables (480 ml.)
  • 1 14-Ounce Can Diced Italian-Flavored
       Tomatoes, with juice (420 ml.)
  • 1 Carrot, Diced
  • 1 Red or Green Bell Pepper, Diced
  • 1/4 Cup Egg Substitute Product (60 ml.)
       or 1 Egg
  • 1 15-Ounce Container Low-Fat
       Ricotta Cheese (420 ml.)
  • 1/3 Cup Grated Parmesan Cheese (75 ml.)
  • 1-2 Teaspoons Olive Oil (5-10 ml.)
  • 2 15-Ounce Containers Marinara Sauce (840 ml.)
       or 1 Pound (1/2 kilo) of browned ground chuck
       or Italian sausage, mixed with 1 15-Ounce
       Container of Marinara Sauce (420 ml.)
  • 5-6 No-Boil Lasagna Noodles
  • 2 Cups Shredded Italian-Style Cheese (480 ml.)

11-Inch Skillet and Cover

  1. In a large bowl mix frozen vegetables, tomatoes with juice, diced carrots and diced bell pepper. In a medium bowl mix the egg product, ricotta cheese, and parmesan cheese.
  2. Lightly cover 11-inch skillet with olive oil. (You may wish to try garlic or basil flavored olive oil.) Spread 2/3 cup of marinara sauce evenly over bottom of skillet. Cover sauce with 2-3 uncooked lasagna noodles, broken to fit the area. Spread 1/3 of the cheese/egg mixture over the noodles. Cover with 2 cups of the vegetable mixture. Sprinkle with 1 cup of the shredded Italian-style cheese.
  3. Repeat layer, using all of the sauce, noodles, cheese/egg and vegetable mixtures. Top final layer with shredded cheese. Cover.
  4. Heat on medium-low until vapor escapes from lid. Reduce heat to low for 25-30 minutes or until noodles are tender.