| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Italian |
Pasta |
10 |
Servings |
INGREDIENTS
| 12 |
|
Pieces Lasagne; uncooked |
| 3 |
c |
Low-fat; chunky vegetable spaghetti sauce |
| 1 1/2 |
c |
Water |
| 1 |
|
Container part-skim ricotta cheese; (15 oz.) |
| 1/2 |
c |
Egg substitute |
| 1/2 |
c |
Grated part-skim mozzarella cheese; divided |
| 1/4 |
ts |
Black pepper |
| 1 |
c |
Packed fresh basil |
| 1/4 |
c |
Grated Parmesan cheese |
| 2 |
|
Cloves garlic |
| 1/4 |
c |
Fat-free Italian salad dressing |
|
|
Vegetable oil cooking spray |
INSTRUCTIONS
In a medium bowl, stir together the spaghetti sauce and water. Combine
ricotta cheese, egg substitute, 1/4 cup of the mozzarella cheese and pepper
in a bowl. In a food processor or blender, add basil, Parmesan cheese and
garlic; process until smooth. Add Italian dressing; process until blended.
Fold basil mixture (pesto) into ricotta mixture.
Spray a 9 x 13-inch baking pan with cooking spray. Spread 1 cup of the
sauce over the bottom of the pan. Arrange 4 pieces of lasagne (3
lengthwise, 1 widthwise) over the sauce. Cover with 1 1/2 cups of the
sauce. Spread half the ricotta mixture on top. Arrange another 4 pieces of
lasagne over ricotta, and top with another cup of the sauce. Spread
remaining ricotta mixture on top. Arrange final 4 pieces of lasagne over
ricotta mixture and cover with remaining sauce.
Preheat oven to 350º F. Cover lasagne with foil and bake for 1 hour and 5
minutes. Uncover lasagne, sprinkle remaining mozzarella cheese on top and
bake an additional 5 minutes uncovered. Cover and let stand 15 minutes
before serving.
Each serving provides: 255 Calories; 14.1 g Protein; 30.7 g Carbohydrates;
8.9 g Fat; 18.3 mg Cholesterol; 504 mg Sodium. Calories from Fat: 31%
This lasagne is especially quick, because you don't need to cook the
lasagne before assembling! Serves 10
Posted to recipelu-digest Volume 01 Number 450 by Bunny
<layla696@ix.netcom.com> on Jan 4, 1998
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