Side Pannel
Vegetable Lasagna with Basil
Vegetable Lasagna with Basil
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Pasta, Vegetables
Ingredients List
- 8 oz Lasagna noodles
- 1/3 c Dry red wine
- 3 Cloves garlic; minced
- 1 md Onion; chopped
- 1 1/2 c Chopped mushrooms
- 2 c Julienned carrots
- 1 1/2 c Small broccoli florets
- 3 tb Water
- 2 c Julienned zucchini; OR
- -yellow summer squash
- 1/4 c Chopped fresh basil
- 3 c Prepared marinara; OR
- -seasoned tomato sauce, (one
- -26-oz jar)
- 15 oz Nonfat or low-fat ricotta
- -cheese
- 1/2 lb Low-fat mozzarella cheese;
- -sliced very thin
- 3 tb Parmesan cheese; (optional)
Directions
Old or young, Italian or not, everyone loves a rich lasagna. Try this
vegetable-rich rendition, prepared with wine and full of fresh basil.
Cook noodles according to package directions. Drain and set aside.
In a 12-inch skillet or wok, heat wine over medium heat until bubbling. Add
garlic and saut”š briefly. Add onion and saut”š until limp. Add mushrooms and
saut”š until they weep.
Add carrots, broccoli and water to skillet and cover. Cook over medium-low
heat for 5 to 6 minutes, until carrots and broccoli are tender. Add
zucchini and basil. Cover again, and cook 2 minutes more, until zucchini is
slightly soft. (Add more water if necessary to prevent sticking but make
sure all liquid cooks off.) Remove skillet from heat.
Preheat oven to 325 degrees. Spray a 13- by 9-inch lasagna pan with
vegetable cooking spray. Place 1/2 cup sauce in bottom of prepared pan.
Cover with half the noodles, then 1 cup sauce, half the ricotta cheese,
half the vegetables and half the mozzarella cheese.
Repeat layers. Top with 1/2 cup sauce and parmesan cheese (if desired).
Place, uncovered, in oven and bake for 40 to 50 minutes, or until bubbly
around edges.
Remove from oven and let stand 10 minutes before cutting. Serve hot. Makes
10 servings.
Helpful Hints: Add a few drops of oil to the noodles while cooking to
prevent sticking.
Per Serving: 213 Cal.; 14g Prot.; 6g Fat; 22g Carb.; 26mg Chol.; 676mg
Sod.;
5 g Fiber.
vegetable-rich rendition, prepared with wine and full of fresh basil.
Cook noodles according to package directions. Drain and set aside.
In a 12-inch skillet or wok, heat wine over medium heat until bubbling. Add
garlic and saut”š briefly. Add onion and saut”š until limp. Add mushrooms and
saut”š until they weep.
Add carrots, broccoli and water to skillet and cover. Cook over medium-low
heat for 5 to 6 minutes, until carrots and broccoli are tender. Add
zucchini and basil. Cover again, and cook 2 minutes more, until zucchini is
slightly soft. (Add more water if necessary to prevent sticking but make
sure all liquid cooks off.) Remove skillet from heat.
Preheat oven to 325 degrees. Spray a 13- by 9-inch lasagna pan with
vegetable cooking spray. Place 1/2 cup sauce in bottom of prepared pan.
Cover with half the noodles, then 1 cup sauce, half the ricotta cheese,
half the vegetables and half the mozzarella cheese.
Repeat layers. Top with 1/2 cup sauce and parmesan cheese (if desired).
Place, uncovered, in oven and bake for 40 to 50 minutes, or until bubbly
around edges.
Remove from oven and let stand 10 minutes before cutting. Serve hot. Makes
10 servings.
Helpful Hints: Add a few drops of oil to the noodles while cooking to
prevent sticking.
Per Serving: 213 Cal.; 14g Prot.; 6g Fat; 22g Carb.; 26mg Chol.; 676mg
Sod.;
5 g Fiber.
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