Low-fat Vegetable Lasagne

INGREDIENTS

INSTRUCTIONS

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 350° 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%  Serves 8 Posted to
recipelu-digest Volume 01 Number 450 by Bunny  <layla696@ix.netcom.com>
on Jan 4, 1998

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