vegetable lasagna
|
| |
| http://www.lhj.com |
| |
| this lasagne is kept simple and healthy with vegetables and |
| low-fat cheeses. there's no need to boil the noodles--they |
| cook right in the sauce. |
| |
| prep time: 25 minutes plus standing |
| baking time: 40 to 45 minutes |
| degree of difficulty: easy |
| |
| | sauce |
| 1 Tbsp | olive oil |
| 2 cup | sliced white mushrooms |
| 2 cup | sliced zucchini |
| 1/2 cup | diced onion |
| 1 | jar (26 oz.) prepared spaghetti sauce |
| 1 can | (14 1/2 oz.) italian-style diced tomatoes with liquid |
| 1/2 tsp | oregano |
| 1/4 tsp | ground red pepper |
| |
| 1 | container (15 oz.) low-fat ricotta cheese |
| 1/4 cup | freshly grated parmesan cheese |
| 1 large | egg, lightly beaten |
| 1 Tbsp | chopped fresh parsley |
| 1/2 tsp | salt |
| 8 to 10 | uncooked lasagne noodles |
| 2 cup | shredded part-skim mozzarella, divided |
| |
| heat oven to 375 degrees. |
| make sauce: heat oil in large skillet over medium-high heat. |
| add mushrooms, zucchini and onion; cook 6 to 7 minutes, until |
| tender. stir in spaghetti sauce, diced tomatoes with liquid, |
| oregano and pepper; remove from heat and set aside. |
| lightly coat a 13x9-inch glass baking dish with vegetable |
| cooking spray. combine ricotta, parmesan, egg, parsley and salt |
| in medium bowl. |
| spread 2 cups sauce over bottom of prepared dish. arrange |
| 4 or 5 uncooked lasagne noodles lengthwise and slightly over- |
| lapping on top. spread all of ricotta mixture over top to cover; |
| sprinkle evenly with 1 1/2 cups mozzarella. pour 1 1/2 cups sauce |
| on top. repeat layering remaining noodles over sauce. top with |
| remaining sauce; sprinkle with remaining mozzarella. |
| cover with foil and bake 20 minutes. uncover and bake 20 to |
| 25 minutes more until bubbly. let stand 10 minutes before serving. |
| makes 8 servings. |
| |
| |
| |
| |
| |
| |
| (ID: 75188) Mirror: rec.food.recipes: Fri, Dec 31, 2004 |