Low-Calorie Spinach Lasagna

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* Exported from MasterCook *

 

Low-Calorie Spinach Lasagna

 

Recipe By : Healthful Cooking, Mary Carroll, StarTrib 10/01

Serving Size : 6 Preparation Time :0:00

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

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

16 ounces spinach lasagna noodles

2 cups sliced onions

2 cups sliced fresh domestic mushrooms

1 cup white wine or defatted stock

2 cups chopped spinach leaves

1/4 teaspoon salt -- or to taste

1 cup crumbled firm tofu

1 cup part-skim ricotta cheese

3 cups tomato sauce

2 tablespoons Parmesan cheese

1/4 cup toasted bread crumbs

 

Serves 6 to 8.

 

Italian cheeses naturally star in pasta dishes, such as this vegetarian

lasagna.

 

Preheat oven to 375 degrees. Cook noodles in boiling water to cover until

just tender, according to package directions. Drain and rinse with cold

water. Set aside.

 

In 10-inch nonstick skillet, cook onions and mushrooms in wine over

medium-high heat until soft, about 10 minutes. Add spinach leaves and

cook, covered, 1 minute. Add salt to taste. Remove from heat. Add tofu

and ricotta cheese.

 

Assemble lasagna in lightly oiled 9-by 13-inch baking dish by layering

spinach filling, tomato sauce and then noodles. Repeat twice, using all

ingredients and ending with noodles on top.

 

In small bowl, combine Parmesan cheese and bread crumbs. Sprinkle over

lasagna. Bake 30 minutes.

 

Nutrition information per 1/8 serving: Calories 360, Carbohydrates 53 g,

Protein 19 g, Fat 9 g, including sat. fat 3 g, Cholesterol 60 mg, Sodium

980 mg, Calcium 230 mg, Dietary fiber 5 g. Diabetic exchanges per serving:

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

fat exch.

 

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