PASTA: Mixed Vegetable Lasagne

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* Exported from MasterCook *

 

Mixed Vegetable Lasagne

 

Recipe By : Pasta East to West, by Nava Atlas, page 108

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 tablespoons extra-virgin olive oil

1 medium red bell pepper

1 small zucchini -- sliced

8 ounces white or crimini or baby bella mushrooms --

sliced, up to 10

5 ounces spinach -- up to 6

preferably triple-washed and rinsed

stemmed and coarsely chopped

4 cups Classic Marinara Sauce

(see separate recipe)

OR 28-ounce jarred good-quality marinara

sauce

9 no-boil lasagne noodles

15 part-skim ricotta cheese -- up to 16-ounces

1/4 cup low-fat milk

8 ounces grated part-skim mozzarella cheese

 

6 to 8 servings

 

Lasagne has a timeless appeal and is always such a hit at gatherings. It

almost goes without saying that you can vary the vegetables you use here -

eggplant, broccoli, and Swiss chard are all good substitutions. Any

vegetable used should be steamed or sauteed first.

 

Heat the oil in a large skillet or stir-fry pan. Add the bell pepper and

saute over medium heat for 2 to 3 minutes. Add the zucchini and mushrooms,

and continue to saute until the vegetables are just tender.

 

Add the spinach and cover. Cook briefly, just until it is wilted. Remove

the skillet or stir-fry pan from the heat.

 

Preheat the oven to 350 degrees. Spread just enough marinara sauce to coat

the bottom of a shallow 9-by 13-inch casserole dish. Arrange one layer of

3 lasagna noodles over it lengthwise.

 

In a mixing bowl, combine the ricotta cheese and milk. Stir until well

blended. Spread about 1/3 of this mixture over the noodles, gently and

carefully, using a rubber spatula. Over the ricotta, spoon an even layer

of about 1/3 of the remaining sauce, followed by about half the vegetable

mixture and half the mozzarella cheese.

 

Repeat with 3 more noodles, 1/3 of the ricotta, 1/3 of the sauce, and the

remaining vegetables. End with a layer of noodles, followed by the

remaining ricotta, sauce, and mozzarella.

 

Cover loosely with foil and bake until the noodles ate tender, about 35 to

40 minutes. (Test them by piercing all the layers with a sharp knife.) Let

the lasagne stand for 5 minutes, then cut into squares to serve.

 

Calories: 403, Carbohydrate: 40 g, Total Fat: 15 g, Protein: 25 g,

Cholesterol: 38 g, Sodium: 604 mg

 

 

 

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