Home - By Category - Recipe - Main Dish Page 15 | Low-fat Page 2 | Meatless Page 1

Low-fat Vegetable Lasagne

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LOW-FAT VEGETABLE LASAGNE
 Categories: Main dish, Low-fat, Meatless
      Yield: 8 Servings
 
      9    Pieces Lasagne, uncooked
      1 md Yellow onion; chopped
      1 ts Vegetable oil
      2    Garlic cloves; crushed
      8 oz Mushrooms, sliced thin
           -- (optional)
    1/4 c  Fresh parsley, chopped
     10 oz Frozen spinach; thawed
           -- drained thoroughly
    1/4 ts Salt
    1/2 ts Dried basil
    1/2 ts Dried oregano
      2 c  Meatless tomato sauce
           -OR meatless spaghetti sauce
     15 oz Part-skim ricotta cheese
           -OR reduced fat ricotta
    3/4 c  Shredded mozzarella cheese
           - (part-skim)
      2 tb Grated Parmesan cheese
 
  Prepare pasta according to package directions; drain and cover with
  cool water until ready to use.
  
  While pasta is cooking, combine onions and oil in a skillet over
  medium heat until golden, about 5 minutes. Add the garlic and cook
  about 1 minute. Spoon out half the onions and reserve for later. Add
  the mushrooms (if using) to the onions in the skillet. Cook, stirring
  over medium heat, until the mushrooms are tender and slightly
  browned, about 7 minutes. Add the parsley and a pinch of salt;
  transfer to a bowl.
  
  Add the reserved cooked onion and the spinach to the skillet. Cover
  and cook over medium heat until the spinach is wilted, about 3
  minutes. Uncover and cook over medium heat to evaporate any excess
  moisture, about 1 minute. Season with a pinch of salt.
  
  Heat oven to 350 degrees F. Drain the lasagne and pat dry with paper
  towels. Mix the oregano and basil with the tomato sauce. Spread 1 cup
  tomato sauce in the bottom of a 13 x 9 x 3-inch pan. Arrange 3 lasagne
  pieces, slightly overlapping, in the pan. Spoon the spinach mixture
  on top in an even layer. Spread with half of the ricotta. Sprinkle
  with 1/4 cup of the shredded mozzarella cheese.
  
  Arrange a layer of 3 more lasagne pieces. Spread with the mushrooms,
  the remaining ricotta mixture, and 1/4 cup of the mozzarella. Top
  with the remaining 3 pieces of lasagne, 1 cup of tomato sauce and 1/2
  cup of the mozzarella cheese. Sprinkle with Parmesan cheese. Bake
  until brown and bubbly, about 45 minutes.
  
  Each serving provides: 243 Calories; 15.1 g Protein; 29.9 g
  Carbohydrates; 7.7 g Fat; 23.7 mg Cholesterol; 228 mg Sodium.
  Calories from Fat: 28%
  
  Copyright National Pasta Association (http://www.ilovepasta.org)
  (Reprinted with permission)
 
MMMMM

Display Recipe for Import.