 |
New Vegetable Lasagna
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (10 Oz. ) Pk Chopped
1/4 cup Burgendy OR Dry Red Wine
Spinach -- Thawed & Drained
1/4 cup Tomato Paste
1 (12 Oz.) Car Low Fat
2 teaspoon Dried Basil
Cottage Cheese
1 1/2 teaspoon Dried Oregano
2 Egg Whites Beaten
1 teaspoon Dark Brown Sugar
2 teaspoon Olive Oil
1/2 teaspoon Pepper
3/4 cup Minced Onion
1/4 teaspoon Salt
1 cup Sliced Mushrooms
6 Lasagna Noodles -- Uncooked
20 milliliter Garlic Minced
5 cup Thinly Sliced Zucchini
2 (14 1/2 Oz.) Tomatoes
1 1/4 cup (5 Oz.) Shredded
Drained & Chopped
Part-Skim Milk Mozzarella
1/4 cup Fresh Minced Parsley
2 tablespoon Grated Parmesan
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.)
- - - - - - - - - - - - - - - - - -
|
