| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Pasta |
1 |
Servings |
INGREDIENTS
| 9 |
|
Pieces Lasagne; uncooked |
| 1 |
md |
Yellow onion; chopped (about 1 cup) |
| 1 |
ts |
Vegetable oil |
| 2 |
|
Garlic cloves; crushed |
| 8 |
oz |
Mushrooms; sliced thin (optional) |
| 1/4 |
c |
Fresh parsley; chopped |
| 1 |
pk |
Frozen spinach; (10 oz.) thawed, drained thoroughly |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Dried basil |
| 1/2 |
ts |
Dried oregano |
| 2 |
c |
Meatless tomato or spaghetti sauce |
| 1 |
|
Container part-skim or reduced fat ricotta cheese; (15 oz.) |
| 3/4 |
c |
Shredded; part-skim mozzarella cheese |
| 2 |
tb |
Grated Parmesan cheese |
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 350º 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
A Message from our Provider:
“The art of love is God at work through you. #Wilferd A. Peterson”