Side Pannel
Low-Fat Vegetable Lasagne
Ingredients List
- 9 Pieces Lasagne; uncooked
- 1 md Yellow onion; chopped (about
- -1 cup)
- 1 ts Vegetable oil
- 2 Garlic cloves; crushed
- 8 oz Mushrooms; sliced thin
- -(optional)
- 1/4 c Fresh parsley; chopped
- 1 pk Frozen spinach; (10 oz.)
- -thawed, drained thoroughly
- 1/4 ts Salt
- 1/2 ts Dried basil
- 1/2 ts Dried oregano
- 2 c Meatless tomato or spaghetti
- -sauce
- 1 Container part-skim or
- -reduced fat ricotta cheese;
- -(15 oz.)
- 3/4 c Shredded; part-skim
- -mozzarella cheese
- 2 tb Grated Parmesan cheese
Directions
Prepare pasta according to package directions; drain and cover with cool
water until ready to use.
While pasta is cooking, combine onions and oil in a skillet over medium
heat until golden, about 5 minutes. Add the garlic and cook about 1 minute.
Spoon out half the onions and reserve for later. Add the mushrooms (if
using) to the onions in the skillet. Cook, stirring over medium heat, until
the mushrooms are tender and slightly browned, about 7 minutes. Add the
parsley and a pinch of salt; transfer to a bowl.
Add the reserved cooked onion and the spinach to the skillet. Cover and
cook over medium heat until the spinach is wilted, about 3 minutes. Uncover
and cook over medium heat to evaporate any excess moisture, about 1 minute.
Season with a pinch of salt.
Heat oven to 350ยบ F. Drain the lasagne and pat dry with paper towels. Mix
the oregano and basil with the tomato sauce. Spread 1 cup tomato sauce in
the bottom of a 13 x 9 x 3-inch pan. Arrange 3 lasagne pieces, slightly
overlapping, in the pan. Spoon the spinach mixture on top in an even layer.
Spread with half of the ricotta. Sprinkle with 1/4 cup of the shredded
mozzarella cheese.
Arrange a layer of 3 more lasagne pieces. Spread with the mushrooms, the
remaining ricotta mixture, and 1/4 cup of the mozzarella. Top with the
remaining 3 pieces of lasagne, 1 cup of tomato sauce and 1/2 cup of the
mozzarella cheese. Sprinkle with Parmesan cheese. Bake until brown and
bubbly, about 45 minutes. Each serving provides: 243 Calories; 15.1 g
Protein; 29.9 g Carbohydrates; 7.7 g Fat; 23.7 mg Cholesterol; 228 mg
Sodium. Calories from Fat: 28%
water until ready to use.
While pasta is cooking, combine onions and oil in a skillet over medium
heat until golden, about 5 minutes. Add the garlic and cook about 1 minute.
Spoon out half the onions and reserve for later. Add the mushrooms (if
using) to the onions in the skillet. Cook, stirring over medium heat, until
the mushrooms are tender and slightly browned, about 7 minutes. Add the
parsley and a pinch of salt; transfer to a bowl.
Add the reserved cooked onion and the spinach to the skillet. Cover and
cook over medium heat until the spinach is wilted, about 3 minutes. Uncover
and cook over medium heat to evaporate any excess moisture, about 1 minute.
Season with a pinch of salt.
Heat oven to 350ยบ F. Drain the lasagne and pat dry with paper towels. Mix
the oregano and basil with the tomato sauce. Spread 1 cup tomato sauce in
the bottom of a 13 x 9 x 3-inch pan. Arrange 3 lasagne pieces, slightly
overlapping, in the pan. Spoon the spinach mixture on top in an even layer.
Spread with half of the ricotta. Sprinkle with 1/4 cup of the shredded
mozzarella cheese.
Arrange a layer of 3 more lasagne pieces. Spread with the mushrooms, the
remaining ricotta mixture, and 1/4 cup of the mozzarella. Top with the
remaining 3 pieces of lasagne, 1 cup of tomato sauce and 1/2 cup of the
mozzarella cheese. Sprinkle with Parmesan cheese. Bake until brown and
bubbly, about 45 minutes. Each serving provides: 243 Calories; 15.1 g
Protein; 29.9 g Carbohydrates; 7.7 g Fat; 23.7 mg Cholesterol; 228 mg
Sodium. Calories from Fat: 28%
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
