Vegetable Lasagna

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* Exported from MasterCook *

 

Vegetable Lasagna

 

Recipe By : Cooking Light Magazine, March/April 1988, page 12

Serving Size : 6 Preparation Time :0:00

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

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

10 ounces frozen chopped spinach -- thawed and drained

12 ounces 1% low-fat cottage cheese

1 egg -- beaten

Vegetable cooking spray

2 teaspoons olive oil

3/4 cup minced onion

1 cup sliced mushrooms

2 cloves garlic -- minced

29 ounces canned no-salt-added tomatoes -- drained and chopped

1/4 cup minced fresh parsley

1/4 cup Burgundy or other dry red wine

1/4 cup tomato paste

2 teaspoons dried whole basil

1 1/2 teaspoons dried whole oregano

1 teaspoon dark brown sugar

1/2 teaspoon pepper

1/4 teaspoon salt

6 uncooked lasagna noodles -- divided

5 cups thinly sliced zucchini -- divided

(about 1 1/4 pounds)

1 1/4 cups finely shredded part-skim mozzarella -- (5 ounces)

cheese -- divided

2 tablespoons Parmesan cheese

 

Press spinach between paper towels. Combine spinach, cottage cheese, and

egg in a medium bowl; stir well and set aside.

 

Coat a large, nonaluminum saucepan with cooking spray; add oil, and place

over medium-high heat until hot. Add onion, and sauté 3 minutes or until

tender. Add mushrooms and garlic; sauté 2 minutes or until mushrooms are

tender. Add tomatoes and next 8 ingredients; stir well. Reduce heat, and

simmer, uncovered, 20 minutes. Remove tomato mixture from heat; set aside.

 

Coat a 12- x 8- x 2-inch baking dish with cooking spray. Spoon one-third

of tomato mixture into baking dish. Arrange 3 noodles lengthwise in a

single layer over tomato mixture; top with 1 1/4 cups spinach

mixture. Layer 2 1/2 cups zucchini over spinach, and sprinkle with 1/2 cup

mozzarella cheese. Repeat layers; top with remaining tomato

mixture. Cover and refrigerate 8 hours. Bake, covered, at 350F for 1 hour

30 minutes. Uncover and sprinkle with remaining 1/4 cup mozzarella cheese

and Parmesan cheese. Let stand 5 minutes before serving.

 

Yield: 6 servings (about 283 calories per serving).

 

PROTEIN 20.1 / FAT 9.6 / CARBOHYDRATE 31.3 / CHOLESTEROL 68 / IRON 3.7 /

SODIUM 518 / CALCIUM 314

 

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