New Vegetable Lasagna Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: , (10 Oz. ) Pkg. Chopped
Spinach, Thawed & 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 centiliter: Garlic Minced,
2: , (14 1/2 Oz.) Cans Tomatoes,
Drained & Chopped,
1/4 cup: Fresh Minced Parsley,
1/4 cup: Burgendy 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
Part-Skim Milk Mozzarella,
2 tbsp: Grated Parmesan,
Directions:
Press Spinach Between Paper Towels. Combine Spinach, Cottage Cheese,
& Egg Whites in A Medium Bowl. Stir Well. Set Aside. Coat A Large,
Nonaluminim Saucepan With Cooking Spray; Add Oil & Place Over
Medium-High Heat Until Hot. Add Onion & Saute 3 Min. OR Until Tender.
Add Mushrooms & Garlic; Saute 2 Min. OR Until Mushrooms Are Tender.
Add Tomatoes, Parsley, Red Wine, Tomato Paste, Basil, Oregano, Brown
Sugar, Pepper & Salt. Stir Well. Reduce Heat & 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 C.
Spinach Mixture. Layer 2 1/2 C. Zucchini Over Spinach. Sprinkle With
1/2 C. Mozzarella. Repeat Layers; Top With Remaining Tomato Mixture.
Cover & Refrigerate 9 Hours. Bake Uncovered At 350 Degrees For 1 Hour
30 Min. Uncover & Sprinkle With Remaining 1/4 C. Mozzarella Cheese &
Parmesan. Let Stand 5 Min. Before Serving.
(Fat 9.6. Chol. 68.)
Source from luhu.jp
& Egg Whites in A Medium Bowl. Stir Well. Set Aside. Coat A Large,
Nonaluminim Saucepan With Cooking Spray; Add Oil & Place Over
Medium-High Heat Until Hot. Add Onion & Saute 3 Min. OR Until Tender.
Add Mushrooms & Garlic; Saute 2 Min. OR Until Mushrooms Are Tender.
Add Tomatoes, Parsley, Red Wine, Tomato Paste, Basil, Oregano, Brown
Sugar, Pepper & Salt. Stir Well. Reduce Heat & 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 C.
Spinach Mixture. Layer 2 1/2 C. Zucchini Over Spinach. Sprinkle With
1/2 C. Mozzarella. Repeat Layers; Top With Remaining Tomato Mixture.
Cover & Refrigerate 9 Hours. Bake Uncovered At 350 Degrees For 1 Hour
30 Min. Uncover & Sprinkle With Remaining 1/4 C. Mozzarella Cheese &
Parmesan. Let Stand 5 Min. Before Serving.
(Fat 9.6. Chol. 68.)
Source from luhu.jp