Vegetable Lasagna

Ingredients:

1 box lasagna noodles, cooked half way
2 leeks, chopped
1 large head broccoli, fine chopped
2 c. button mushrooms, chopped
1/2 c. chopped fresh Parsley
14.5 oz. can Hunt's whole peeled plum tomatoes, juice added, tomatoes chopped
1/3 c. Romano shredded cheese
8 oz. reduced fat Mozzarella shredded cheese
24 oz. can Hunt's 4 cheese pasta sauce

Preheat oven to 375 degrees. In a large bowl, mix the leeks, broccoli, mushrooms, Parsley, plum tomatoes with juice, and Romano cheese. Set aside. Pour about 1/4 of the can of Hunt's pasta sauce on the bottom of a 13 x 9 pan. Mix in the rest of the pasta sauce with the vegetable combination. On top of the pasta sauce, make a layer of noodles. Pour half of the vegetable mixture on top and spread out. Add another layer of noodles, and then the rest of the vegetable mixture. Top with 1 c. Mozzarella cheese and spread out. Add the last layer of noodles, and remaining Mozzarella cheese on top. Bake uncovered in the oven for 40-45 minutes. Let cool slightly before cutting. (If you don't like a crunchy top on your lasagna, cover with tinfoil and bake).

 

(Makes 8 servings, 8 WW points each.)