*  Exported from  MasterCook II  *
                        Lasagna With Marinara Sauce
 Recipe By     : davenpor@ben.dev.upenn.edu (Donna Davenport)
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Italian                          Sauces
                 Vegetarian                       Low Fat
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      Cans          Tomatoes -- crushed
    5                    Garlic Cloves -- or 6, chopped
           Handful       Parsley
           Some          Basil
    1      Sm            Onion
                         Salt -- to taste
    1 1/2  Box           Lasagna Noodles -- will have some
                          -- left over
    3      lb            Fatfree Ricotta Cheese -- to 4 lbs
    4                    Egg Whites -- or substitute
    2      C             Spinach Leaves -- de-stemmed, steam
    2      C             Carrots -- boil, mash
    3      Long          Zucchini -- cut in long stips,
                          -- steam
                         Sun-Dried Tomatoes -- chopped fine
                         White And Black Pepper -- to taste
           Some          Garlic Cloves -- crushed, or powder
      1/2  lb            Mushrooms -- chopped
 In a lg pot, saute the onion and garlic in a little water.  Add the 
 tomatoes and basil.  Let simmer on low for an hour, then add salt and 
 parsley to taste.
 Boil the lasagna noodles and lay them out on a tablecloth so they remain 
 flat and dry, set aside.  In a lg bowl mix ricotta cheese with egg, white 
 pepper, black pepper and sun-dried tomatoes.  Place 1/3 of the mixture in 
 a separate bowl with the spinach and 1/3 of the mixture in a separate bowl 
 with the carrots (add extra pepper to carrots) - you should have 1/3 plain 
 cheese left.  Ladle some marinara sauce on the bottom of a lg lasagna pan 
 and then add noodles to cover the bottom.  Layer the steamed zucchini on 
 top of the noodles -- spice the zucchini as you like garlic and pepper is 
 good.  Add another layer of noodles.  Add the carrot and cheese mixture 
 and another layer of noodles.  Add the spinach and ricotta mixture and 
 another layer of noodles.  Add some marinara sauce and the remainder of 
 the cheese.  The top layer is the topped with noodles tomato sauce and the 
 copped mushrooms plus any left-over sun-dried tomatoes and/or parsley you 
 have around.  Bake at 350 deg F. about 45 min.  Serve with marinara sauce.
 You can substitute tofu for cheese if you don't want to eat cheese, and 
 egg beaters for the egg whites.  Also, I've made this with only 3 layers: 
 the zucchini, the carrot & cheese, and the spinach and cheese -- when I 
 was feeling like less cheese was in order and it was still delish.
                    - - - - - - - - - - - - - - - - - - 
 NOTES : Cal  222.1
        Fat  0.7g
        Carbs  27.1g
        Dietary Fiber  3.3g
        Protein  28.3g
        Sodium  257mg
        CFF  2.9%