Lasagna

Veal and Vegetable Lasagna

Total preparation and cooking time: 1¾ hours

» 1½ pounds ground veal
» 2 teaspoons olive oil
» 2 large yellow bell peppers, cut into sixths
» 1 package (10 ounces) fresh spinach, torn
» ½ teaspoon salt
» 1 jar (26 to 28 ounces) prepared garlic and mushroom pasta sauce
» 1 can (14½ ounces) diced tomatoes, undrained
» 10 uncooked lasagna noodles (not oven-ready)
» 4 cups shredded smoked mozzarella cheese

1. Heat oven to 375°F. Heat oil in large nonstick skillet over medium heat. Add peppers; cook 3 to 4 minutes or until crisp-tender, stirring occasionally. Remove from skillet; set aside. Add spinach to same skillet; cook and stir 1 minute or until slightly wilted. Drain excess liquid. Remove from skillet; set aside.

2. Brown ground veal in same skillet over medium heat 7 to 8 minutes or until veal is no longer pink, breaking up into ½-inch crumbles. Pour off drippings. Season with salt. Stir in pasta sauce and tomatoes.

3. Spread 2 cups sauce mixture in 13 x 9-inch baking dish. Place 4 noodles lengthwise and one noodle crosswise (break noodle to fit) in a single layer; press lightly into sauce. Layer spinach over noodles. Arrange peppers in single layer over spinach. Sprinkle with half of cheese. Spread 2½ cups sauce over cheese. Cover with remaining noodles; press lightly into sauce. Spread remaining sauce over noodles.

4. Cover with aluminum foil; bake in 375°F oven 1 hour. Remove from oven. Sprinkle with remaining cheese. Tent with aluminum foil; let stand 15 minutes before cutting.

Makes 9 servings

Tips:
*One (10-ounce) package frozen leaf spinach, defrosted and drained well, may be substituted for fresh spinach.
*Regular mozzarella cheese may be substituted for smoked mozzarella.

Nutrition information per serving: 407 calories, 14 g fat