Vegetable Lasagna Pie

posted by Sue Freeman 06-24-98 3:28 PM

9 or 10 lasagna noodles, cooked
1 1/2 cups fat free ricotta cheese
3 Tbl. skim milk
1/2 tsp. dried basil
1/4 cup reduced sodium chicken broth
1 1/2 cups finely chopped broccoli
1 cup frozen green beans
1 cup finely chopped carrots
1/2 cup chopped onion
1 clove minced garlic
1 15 oz. can tomato sauce
1/2 tsp. dried oregano
1/4 tsp. salt
nonstick coating spray
2 Tablespoons Parmesean cheese
2 small tomatoes thinly sliced
1 Tablespoon snipped parsely

Cook noodles and drain. Preheat oven to 375° F.

In a small mixing bowl combine cheese, milk, basil, pepper and set aside.

For filling, in a large skillet combine broth, veggies and garlic.
Bring to boiling and reduce heat. Cover and cook for 5 minutes or until
veggies are tender. Stir in tomato sauce, oregano and salt. Cook, uncovered
over medium heat until heated through.

Spray a 9 inch spring form pan with the non stick spray. Line pan with noodles going from middle to outside making a wheel type appearance. Leave noodles dangling over the edges of pan.

Layer half veggie mixture, l cup of ricotta mixture and remaining veggie
mixture. Trim noodles so three inches fold back over the top towards the
middle. Discard cut off noodles.

Place springform pan on a 15x10x1 inch pan. Cover with foil and bake at
375 for 30 minutes.

Stir Romano or Parmesean cheese into remaining ricotta cheese mixture and
spread over top of pie. Place tomato slices around the edges slightly
overlapping each other. Cover and bake 20 minutes more or until heated
through.

Let stand 15 minutes. Remove sides of pan, sprinkle with parsely and cut
into wedges.

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