New Vegetable Lasagna
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| * exported from bigoven * |
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| recipe by : |
| serving size :6 |
| cuisine : |
| main ingred. : |
| categories :pasta vegetarian |
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| amount measure ingredient -- preparation method |
| | -------------------------------- |
| 1 | 10 oz. pkg. chopped |
| | spinach --thawed and drained |
| 1 | 12 oz. carton low fat |
| | cottage cheese |
| 2 | egg whites beaten |
| 2 tsp | olive oil |
| 3/4 cup | minced onion |
| 1 cup | sliced mushrooms |
| 2 clove | garlic minced |
| 2-14-1/2 oz. | cans tomatoes |
| | drained and chopped |
| 1/4 cup | fresh minced parsley |
| 1/4 cup | burgundy or dry red wine |
| 1/4 cup | tomato paste |
| 2 tsp | dried basil |
| 1-1/2 tsp | dried oregano |
| 1 tsp | dark brown sugar |
| 1/2 tsp | pepper |
| 1/4 tsp | salt |
| 6 | lasagna noodles --uncooked |
| 5 cup | thinly sliced zucchini |
| 1-1/4 cup | 5 oz. shredded |
| | partskim milk mozzarella |
| 2 Tbsp | grated parmesan |
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| press spinach between paper towels. combine spinach, cottage cheese, and |
| egg whites in a medium bowl. stir well. set aside. coat a large, |
| nonaluminim saucepan with cooking spray; add oil and place over |
| medium-high heat until hot. add onion and saute 3 min. or until tender. |
| add mushrooms and garlic; saute 2 min. or until mushrooms are tender. add |
| tomatoes, parsley, red wine, tomato paste, basil, oregano, brown sugar, |
| pepper and salt. stir well. reduce heat and simmer uncovered 20 min. |
| remove tomato mixture from heat. set aside. coat a 12 x 8 x2 inch |
| baking dish with cooking spray. spoon one- third of tomato mixture into |
| baking dish. arrange 3 noodles lengthwise in a single layer over tomato |
| mixture. top with 1 1/4 cup spinach mixture. layer 2 1/2 cup zucchini |
| over spinach. sprinkle with 1/2 cup mozzarella. repeat layers; top |
| with remaining tomato mixture. cover and refrigerate 9 hours. bake |
| uncovered at 350 degrees for 1 hour 30 min. uncover and sprinkle with |
| remaining 1/4 cup mozzarella cheese and parmesan. let stand 5 min. before |
| serving. (fat 9.6. chol. 68.) |
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| (ID: 4756) Mirror: rec.food.recipes: Fri, Nov 26, 2004 |