Layered Vegetable Lasagna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This lasagna has 4 more grams of fiber than a meat and cheese lasagna with regular noodles. Ingredients:
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
1 (12-ounce) carton 1% low-fat cottage cheese |
1/4 cup egg substitute |
2 teaspoons olive oil |
3/4 cup minced onion |
1 cup sliced mushrooms |
2 garlic cloves, minced |
2 (14 1/2-ounce) cans no-salt-added whole tomatoes, drained and chopped |
1/4 cup minced fresh parsley |
1/4 cup dry red wine |
1/4 cup no-salt-added tomato paste |
2 teaspoons dried basil |
1 1/2 teaspoons dried oregano |
1/2 teaspoon pepper |
1/4 teaspoon salt |
cooking spray |
6 uncooked whole wheat lasagna noodles |
5 cups thinly sliced zucchini |
1 1/2 cups (6 ounces) finely shredded part-skim mozzarella cheese |
1/4 cup (1 ounce) grated fresh parmesan cheese |
Directions:
1. Combine spinach, cottage cheese, and egg substitute in a medium bowl; stir well, and set aside.
2. Heat oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes or until tender. Add mushrooms and garlic; sauté 2 minutes or until mushrooms are tender. Add tomatoes and next 7 ingredients; stir well. Reduce heat, and simmer, uncovered, 20 minutes. Remove tomato mixture from heat; set aside.
3. Coat a 13 x 9-inch baking dish with cooking spray. Spoon one-third of tomato mixture into baking dish. Arrange 3 uncooked noodles lengthwise in a single layer over tomato mixture; top with 1 1/4 cups spinach mixture. Layer 2 1/2 cups zucchini over spinach; sprinkle with 1/2 cup mozzarella cheese. Repeat layers; top with remaining tomato mixture. Cover and chill 8 hours.
4. Preheat oven to 350°.
5. Remove lasagna from refrigerator; bake, covered, at 350° for 1 hour and 30 minutes. Uncover; sprinkle with 1/2 cup mozzarella cheese and Parmesan cheese. Cover; let stand 5 minutes before serving.
6. carbo rating: 25
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