Live-well: Brunch Lasagna Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Canola or Vegetable oil,
3 cup: Mushrooms, sliced
1 small: Onion, chopped
1: Garlic clove, minced
1: Sweet red or green pepper, chopped
2 tbsp: All-purpose flour,
1 tsp: Dried basil or oregano,
1/2 tsp: Salt,
1/2 tsp: Pepper,
1 1/2 cup: 1% milk,
20 ounce: Frozen broccoli, thawed [2x10oz pkgs]
1/4 cup: Fresh parsley, chopped
4: Lasagna noodles,
1: Egg,
1 1/2 cup: Low-fat cottage cheese, or ricotta cheese
1 cup: Mozzarella, shredded, part-skim
2 tbsp: Parmesan, freshly grated
2 tbsp: Fresh bread crumbs,
Directions:
In large nonstick skillet, heat oil over medium heat; cook mushrooms,
onion, garlic and sweet pepper, stirring often, for about 5 minutes or
until softened.
Sprinkle flour over top of vegetables; stir to coat well. Stir in
basil, salt and pepper. Grandually stir in 3/4 gup of the milk; cook,
stirring often, for about 10 minutes or until sauce is smooth and
thickened. Stir in broccoli and parsley; set aside. Halve lasagna
noodles; set aside.
In food processor or blender, blend together egg, cottage cheese and
remaining milk until smooth. Spread on-third into lightly greased
8-inch square glass baking dish. Spread with half of the broccoli
mixture, cover with 4 noodle halves. spread with half of the
remaining cottage cheese mixture, then half of the moxxarella; cover
with remaining noodles. Spread with remaining cottage cheese mixture,
then mozzarella. Top with remaining broccoli mixture.
Cover and refrigerate for at least 8 hours or for up to 16 hours.
Combine Parmesan cheese and bread crumbs; sprinkle over top of
broccoli mixture. Bake, uncovered, in 375F 190C oven for 10 minutes
before serving.
Per Serving: about 275 calories, 23 g protein, 8 g fat, 30 g
carbohydrate high source fibre, excellent source calcium
Source: Canadian Living magazine [Jan 96] Presented in an article by
Carol Ferguson. Recipes from Canadian Living Test Kitchen.
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
onion, garlic and sweet pepper, stirring often, for about 5 minutes or
until softened.
Sprinkle flour over top of vegetables; stir to coat well. Stir in
basil, salt and pepper. Grandually stir in 3/4 gup of the milk; cook,
stirring often, for about 10 minutes or until sauce is smooth and
thickened. Stir in broccoli and parsley; set aside. Halve lasagna
noodles; set aside.
In food processor or blender, blend together egg, cottage cheese and
remaining milk until smooth. Spread on-third into lightly greased
8-inch square glass baking dish. Spread with half of the broccoli
mixture, cover with 4 noodle halves. spread with half of the
remaining cottage cheese mixture, then half of the moxxarella; cover
with remaining noodles. Spread with remaining cottage cheese mixture,
then mozzarella. Top with remaining broccoli mixture.
Cover and refrigerate for at least 8 hours or for up to 16 hours.
Combine Parmesan cheese and bread crumbs; sprinkle over top of
broccoli mixture. Bake, uncovered, in 375F 190C oven for 10 minutes
before serving.
Per Serving: about 275 calories, 23 g protein, 8 g fat, 30 g
carbohydrate high source fibre, excellent source calcium
Source: Canadian Living magazine [Jan 96] Presented in an article by
Carol Ferguson. Recipes from Canadian Living Test Kitchen.
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
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