| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Veg07 | 8 | Servings |
INGREDIENTS
| 1 | T | Olive oil |
| 2 | c | Sliced white mushrooms |
| 2 | c | Sliced zucchini |
| 1/2 | c | Diced onion |
| 1 | Jar prepared spaghetti | |
| sauce 26 oz. | ||
| 1 | Italian-style diced tomatoes | |
| with liquid 14 1/2 | ||
| 1/2 | t | Oregano |
| 1/4 | t | Ground red pepper |
| 15 | oz | Low-fat ricotta cheese |
| 1/4 | c | Freshly grated Parmesan |
| cheese | ||
| 1 | Egg, lightly beaten | |
| 1 | T | Chopped fresh parsley |
| 1/2 | t | Salt |
| 8 | Uncooked lasagne noodles, 8 | |
| to 10 | ||
| 2 | c | Shredded part-skim |
| mozzarella divided |
INSTRUCTIONS
1 oz ) Heat oven to 375øF. 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. Lightly coat a 13x9-inch glass baking dish with vegetable cooking spray. Combine ricotta, Parmesan, egg, parsley and salt in medium bowl. 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. 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 730
Calories From Fat: 458
Total Fat: 50.4g
Cholesterol: 203.8mg
Sodium: 902.8mg
Potassium: 733.7mg
Carbohydrates: 4.2g
Fiber: <1g
Sugar: 1.9g
Protein: 61.6g