Five-Vegetable Lasagna

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* Exported from MasterCook *

 

Five-Vegetable Lasagna

 

Recipe By : Healthful Cooking, Mary Carroll, StarTrib 3/29/01

Serving Size : 8 Preparation Time :0:00

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

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1/4 cup apple juice

1 cup sliced onions

1 cup sliced mushrooms

3 cups sliced mixed bell peppers

(red and green and yellow)

1 cup chopped spinach

1 cup diced Roma tomatoes

2 tablespoons chopped fresh basil

4 cups reduced-calorie pasta sauce

1 pound uncooked lasagna noodles

2 cups part-skim ricotta cheese

1 cup shredded part-skim mozzarella cheese

2 tablespoons Parmesan cheese

 

8 to 10 servings.

 

Lightly oil a 9-by 13-inch baking dish. In 10-inch nonstick skillet over

medium-high heat, bring juice to boil. Add onions and mushrooms; cook 3

minutes, stirring occasionally, until soft but not browned. Add peppers,

spinach and tomatoes. Cook 5 minutes, adding small amounts of water if

mixture begins to stick. Stir in basil; remove from heat.

 

Layer pasta sauce, noodles, ricotta and sauteed vegetables in prepared

dish. Repeat until all ingredients are used up, ending with pasta

sauce. Sprinkle with mozzarella and Parmesan.

 

Cover and refrigerate overnight. Let come to room temperature while

preheating oven to 350 degrees. Bake 45 minutes or until lightly browned

and bubbling.

 

Nutrition information per serving: Calories 340, Carbohydrates 52 g,

Protein 17 g, Fat 7 g, including sat. fat 4 g, Cholesterol 22 mg, Sodium

660 mg, Calcium 280 mg, Dietary fiber 4 g, Diabetic exchanges per serving:

1 vegetable exch., 3 bread/ starch exch., 1 medium-fat meat exch. and 1/2

fat exch.

 

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