supreme vegetable lasagna
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| recipe by :jo merrill |
| serving size : 12 preparation time :0:00 |
| categories : casseroles cheese and eggs |
| italian |
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| amount measure ingredient -- preparation method |
| -------- ------------ -------------------------------- |
| 2 lb. | cabbage -- shredded |
| 2 small | zucchini -- sliced |
| 1/4 cup | olive oil |
| 15 oz. | tomato sauce |
| 6 oz. | tomato paste |
| 1/2 cup | water |
| 1/2 tsp | basil |
| 1/2 tsp | salt |
| 1/2 tsp | pepper |
| 2 | tomatoes -- chopped |
| 16 oz. | ricotta cheese, part skim milk |
| 4 cup | monterey jack cheese -- grated |
| 2 | egg -- beaten |
| 12 | wide lasagna noodles -- cooked according to |
| package | directions |
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| core, trim, and shred cabbage. trim and thinly slice squash. in a |
| large skillet, saute cabbage for 10 minutes in hot oil. add squash and |
| cook an additional 10 minutes until vegetables are tender. |
| heat tomato sauce and paste, water, basil, pepper, salt, and tomatoes to |
| boiling. reduce heat and simmer 15 minutes. |
| mix together ricotta and jack cheese with egg. |
| into 9x13" pan, spoon 1 cup tomato sauce, layer 1/2 of noodles, cheese, |
| cabbage; repeat layers; top with sauce. |
| bake at 350 f degrees for 45 minutes. let stand 10 minutes and serve. |
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| per serving (excluding unknown items): 344 calories; 20g fat (51.8% |
| calories from fat); 19g protein; 24g carbohydrate; 4g dietary fiber; 76mg |
| cholesterol; 691mg sodium. exchanges: 1/2 grain(starch); 2 lean meat; 2 |
| vegetable; 3 fat. |
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| * exported from mastercook * |
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| (ID: 79103) Mirror: rec.food.recipes: Thu, Apr 17, 2003 |