Lasagna With Swiss Cheese Sauce

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* Exported from MasterCook *

 

Lasagna With Swiss Cheese Sauce

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 98

Serving Size : 8 Preparation Time :0:00

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

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

8 packaged dried lasagna noodles

2 egg whites

15 ounces low-fat or fat-free ricotta cheese

10 ounces frozen chopped spinach

thawed and well drained

6 ounces reduced-fat Swiss cheese -- finely chopped

1/2 cup grated Parmesan cheese

1/4 teaspoon ground nutmeg -- (optional)

Nonstick spray coating

1 1/2 cups sliced fresh mushrooms

1/2 cup thinly sliced green onions -- (4)

12 ounces evaporated skim milk -- (1 1/2 cups)

2 tablespoons all-purpose flour

1/4 teaspoon salt -- (optional)

Paprika

 

To dry the spinach thoroughly, drain it in a colander, then wrap it in a

kitchen towel, twisting the ends in opposite directions to squeeze out

remaining water

 

Cook lasagna noodles according to package directions, except omit any oil

or salt. Drain; rinse with cold water. Drain again. Place noodles, in a

single layer, on a sheet of foil; set aside.

 

For filling, In a large mixing bowl beat the egg whites with a fork. Stir

in the ricotta cheese, spinach, half of the Swiss cheese, the Parmesan

cheese, and, if desired, the nutmeg.

 

Spray a 2-quart rectangular baking dish with nonstick coating. Spread

about 1/3 cup of the filling on each lasagna noodle. Starting from an end,

roll up each noodle. Place the lasagna rolls, seam sides down, in the

prepared baking dish; set aside.

 

For sauce, spray an unheated medium saucepan with nonstick

coating. Preheat oven medium-high heat. Add mushrooms and green onions;

cook and stir about 3 minutes or until vegetables are tender. In a medium

mixing bowl stir together 1/4 cup of the evaporated milk and the flour

until smooth; stir in the remaining evaporated milk and, if desired, the

salt. Stir the flour mixture into the mushroom mixture in the

saucepan. Cook and stir until thickened and bubbly. Remove from

heat. Stir in the remaining Swiss cheese until melted. Pour the sauce

over the lasagna rolls in the baking dish.

 

Bake rolls, covered, in a 350F oven for 25 to 30 minutes or until lasagna

rolls are heated through. To serve, sprinkle with paprika. Makes 8

main-dish servings.

 

Preparation time: 30 minutes. Baking time: 30 minutes.

 

Per serving: 266 Calories; 6 G Total fat; 4 G Saturated fat; 27 MG

Cholesterol; 269 MG Sodium; 28 G Carbohydrate; 0 G Fiber; 26 G

Protein. Exchanges: 1 starch, 1 vegetable, 2 lean meat, 1/2 milk

 

 

 

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