posted by Sue Freeman 06-24-98 3:28 PM Vegetable Lasagna Pie 9 or 10 lasagna noodles.. cooked 1 1/2 cups fat free ricotta cheese 3 T skim milk 1/2 tsp dried basil 1/4 c 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.. drain. 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. (I don't know why you have to do this.. but it says to.. I would leave them on.) 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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