Updated: Jun 15
11 Inch Skillet and Cover
2 Cups Frozen Broccoli Flowerets or Mixed Vegetables (480ml.)
1 14-Ounce Can Dices Italian Flavored Tomatoes with juice (420ml.)
1 Carrot, diced
1 Red or Green Bell Pepper, diced
¼ Cup Egg Substitute Product (60ml.) or 1 Egg
1 15-Ounce container Low-Fat Ricotta Cheese (420ml.)
1/3 Cup Grated Parmesan Cheese (75ml.)
1-2 Teaspoons Olive Oil (5-10ml.)
2 15-Ounce Containers Mariana Sauce (840ml.) or 1 pound ( ½ kilo) of browned chuck or Italian sausage, mixed with 1) 15-ounce container of Mariana Sauce (420ml.)
5-6 No-Boil Lasagna Noodles
2 Cups Shredded Italian-Style Cheese (480ml.)
In a large bowl mix frozen vegetables, tomatoes with juice, dices carrots and diced bell pepper. In a medium bowl, mix the egg product, ricotta cheese and Parmesan cheese.
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.
Repeat layer, suing all of the sauce, noodles, cheese/egg and vegetable mixtures. Top final layer with shredded cheese. Cover.
Heat on medium-low until vapor escapes from lid. Reduce heat to low for 25-30 minutes.