Veggie Lasagna

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* Exported from MasterCook *

 

Veggie Lasagna

 

Recipe By : The Cooking Cardiologist, by Richard Collins, page 128

Serving Size : 12 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

6 cups carrots -- sliced

3 cups mushrooms -- sliced

2 medium zucchini -- sliced

1 1/2 cups onion -- chopped

4 cloves garlic -- minced

31 ounces canned great northern beans

OR kidney beans

1 1/2 teaspoons Italian seasoning

salt and pepper -- to taste

15 ounces ricotta cheese fat-free

4 cups shredded nonfat mozzarella cheese -- , divided

1/4 cup fat-free parmesan cheese

48 ounces hearty tomato pasta sauce

12 no-cook lasagna noodles

vegetable cooking spray

 

Serving size: 12

 

Preheat oven to 350 degrees. Spray large skillet with cooking spray; heat

over medium heat until hot. Add carrots, mushrooms, zucchini, onions and

garlic. Cook covered, over medium heat until carrots are just tender,

about 10 minutes, stirring occasionally. Stir in beans and Italian

seasoning; season with salt and pepper. Mix ricotta cheese, 2 cups of

mozzarella cheese and Parmesan cheese in medium bowl, spread 3/4 cup pasta

sauce in bottom of sprayed 14 x 10 x 2 inch baking pan. Top with 4 lasagna

noodles, overlapping slightly. Cover noodles with 1 cup ricotta mixture,

1/3 of the vegetables and about 1 1/2 cups more sauce. Repeat layers two

more times; sprinkle with remaining 2 cups of mozzarella cheese. Bake

uncovered, 45 minutes. Cover lightly with foil if cheese browns too

much. Let stand 10 to 15 minutes before cutting and serving.

 

Nutritional analysis: Calories 363. Fat 4, Cholesterol 8, Carbohydrate 56,

Protein 30, Sodium 750.

 

 

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