| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Veg07 |
8 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 2 |
c |
Sliced white mushrooms |
| 2 |
c |
Sliced zucchini |
| 1/2 |
c |
Diced onion |
| 1 |
|
Jar prepared spaghetti sauce; (26 oz.) |
| 1 |
cn |
Italian-style diced tomatoes with liquid; (14 1/2 |
| 1/2 |
ts |
Oregano |
| 1/4 |
ts |
Ground red pepper |
| 15 |
oz |
Low-fat ricotta cheese |
| 1/4 |
c |
Freshly grated Parmesan cheese |
| 1 |
lg |
Egg; lightly beaten |
| 1 |
tb |
Chopped fresh parsley |
| 1/2 |
ts |
Salt |
| 8 |
|
Uncooked lasagne noodles; (8 to 10) |
| 2 |
c |
Shredded part-skim mozzarella; divided |
INSTRUCTIONS
SAUCE
1 oz )
1. Heat oven to 375°F.
2. Make sauce: Heat oil in large skillet over medium-high heat. Add
mushrooms, zucchini and onion; cook 6 to 7 minutes, until tender. Stir in
spaghetti sauce, diced tomatoes with liquid, oregano and pepper; set aside.
3. Lightly coat a 13x9-inch glass baking dish with vegetable cooking spray.
Combine ricotta, Parmesan, egg, parsley and salt in medium bowl.
4. Spread 2 cups sauce over bottom of prepared dish. Arrange 4 or 5
uncooked lasagne noodles lengthwise and slightly overlapping on top. Spread
all of ricotta mixture over top to cover; sprinkle evenly with 1 1/2 cups
mozzarella. Pour 1 1/2 cups sauce on top. Repeat layering remaining noodles
over sauce. Top with remaining sauce; sprinkle with remaining mozzarella.
5. Cover with foil and bake 20 minutes. Uncover and bake 20 to 25 minutes
more until bubbly. Let stand 10 minutes before serving. Makes 8 servings.
This lasagne is kept simple and healthy with vegetables and low-fat
cheeses. There's no need to boil the noodles, they cook right in the sauce.
Prep time: 25 minutes plus standing Baking time: 40 to 45 minutes Degree of
difficulty: easy
PER SERVING: Calories 380, Total Fat 15 g, Saturated Fat 6 g, Cholesterol
58 mg, Sodium 923 mg, Carbohydrates 42 g, Protein 19 g DAILY GOAL Calories
2,000 (F), 2,500 (M) Total Fat 60 g or less (F), 70 g or less (M) Saturated
Fat 20 g or less (F), 23 g or less (M) Cholesterol 300 mg or less Sodium
2,400 mg or less Carbohydrates 250 g or more Protein 55 g to 90 g LHJ
ONLINE http://www.lhj.com (C) Copyright 1998, Meredith Corporation, All
Rights Reserved. MC formatting by bobbi744@acd.net ICQ# 12099532
Recipe by: LHJ ONLINE http://www.lhj.com
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: right way, only truth, best life.”