| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Main dishes, Vegetarian, Pasta, Couscous, Etc. |
8 |
servings |
INGREDIENTS
| 1/4 |
c |
Dry Sherry or defatted broth |
| 1 |
c |
Sliced onions |
| 3 |
c |
Mixed sliced bell peppers; (red & green and yellow) |
| 2 |
c |
Sliced mushrooms |
| 2 |
tb |
Chopped fresh basil |
| 1 |
c |
Nonfat ricotta cheese |
| 1 |
c |
Nonfat cottage cheese |
| 4 |
c |
Reduced-calorie pasta sauce |
| 1 |
lb |
Lasagna noodles |
| 2 |
tb |
Grated Parmesan cheese |
| 1/4 |
c |
Toasted bread crumbs |
INSTRUCTIONS
Serves 8 to 10. Mixed colors of bell peppers make this a stunning main
dish.
Heat Sherry in 10-inch nonstick skillet over medium-high heat. Add onions
and cook, stirring occasionally, until soft but not browned, 5 minutes. Add
peppers and mushrooms and cook until mushrooms lose their liquid, 5
minutes. Stir in basil. Remove from heat.
Puree ricotta and cottage cheeses in blender or food processor.
To assemble, spoon 1 cup of pasta sauce in bottom of 9-by 13-inch baking
pan coated with nonstick vegetable spray. Top with layer of uncooked
noodles, 1/3 of vegetables, then 1/3 of cheese mixture. Repeat until all
ingredients are used up, ending with pasta sauce.
In small bowl, stir together Parmesan cheese and bread crumbs and sprinkle
over lasagna. Cover with foil and refrigerate overnight.
Bake at 350 degrees for 1 hour. Remove foil and bake until lightly browned
and bubbling, about 15 to 20 minutes longer.
Calories 350, Carbohydrates 61 g, Protein 14 g, Fat 2 g, Cholesterol 7 mg,
Sodium 590 mg, Calcium 229 mg, Dietary fiber 5 g. WW points =6
Converted by MC_Buster.
Recipe by: Heathful Cooking by Mary Carroll, Star Trib 3/11/99
Posted to fatfree digest by Kathleen <schuller@ix.netcom.com> on Mar 22,
1999, converted by MM_Buster v2.0l.
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