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* Exported from MasterCook Mac * Vegetarian Lasagna (2-layer) Recipe By : Linda Brock Serving Size : 8 Preparation Time :1:30 Categories : Entree Freezable Pasta Casserole Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ea lasagna noodles -- cooked and drained 16 ozs fresh spinach -- cooked as directed 5 cloves garlic -- minced 3 c fresh mushrooms -- sliced 1 1/2 c carrot -- grated 1 c onion -- chopped 1 tsp oregano 1 1/2 tsps basil 3 tbsps parsley -- chopped 14 ozs crushed tomatoes 1/2 c pitted black olives -- sliced 15 ozs tomato puree 6 ozs tomato paste 12 ozs lowfat cottage cheese 12 ozs fat-free ricotta cheese 1 tsp grated lemon rind 1/4 c Egg Beaters¨ 99% egg substitute 8 ozs fat-free mozzarella cheese -- grated 8 ozs LF Monterey jack cheese -- grated Parmesan cheese -- grated 1/4 c tomato sauce Preheat oven to 375 degrees. Wash spinach and cook leaves in large skillet with small amount of water until wilted (2-3 min.); set aside. In large saute pan, saute onion and garlic in small amount of broth or water until translucent. Add carrots, mushrooms, basil, oregano and parsley; cook until tender. Add olives and tomato ingredients, and cook over low heat until heated through. In a bowl, combine cottage cheese, ricotta, optional egg, and lemon peel. Spread bottom of 9x13 pan with 1/4 c. tomato sauce or puree. Layer half each in the following order: noodles, ricotta mixture, spinach, grated mozzarella and jack cheese, and sauce mixture; repeat for second layer. Top with grated parmesan. Bake 30-40 minutes, let stand 10 minutes before serving. - - - - - - - - - - - - - - - - - - Per serving: 695 Calories; 9g Fat (11% calories from fat); 47g Protein; 106g Carbohydrate; 29mg Cholesterol; 953mg Sodium NOTES : can subs 2 pkg frozen spinach leaves for fresh; tomato sauce for tomato puree; puree or crushed tomato to coat pan. Plain Text Version of This Recipe for Printing or Saving | |
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