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    Pasta: 10 pt. Christmas Lasagna


    Source of Recipe


    Prevention website, shared by Pamela S.

    Recipe Introduction


    Description: "This festive lasagna freezes well, so you can assemble it
    ahead and bake it when needed. The red and green colors are especially appropriate
    for a Yuletide celebration."

    Recipe Link: http://www.healthyideas.com/holiday/recipes/christmas/lasagna.htm

    List of Ingredients




    ***Red Pepper Sauce***
    2 teaspoons olive oil
    2 sweet red peppers -- coarsely chopped
    2 pounds tomatoes -- quartered
    1/2 cup parsley -- flat leaved
    4 cloves garlic -- minced
    2 teaspoons balsamic vinegar
    1/4 teaspoon freshly ground pepper

    ***Lasagna***
    9 lasagna noodles
    1 teaspoon olive oil
    1 green pepper -- thinly sliced into rings
    1 sweet red pepper -- thinly sliced into rings
    2 cups nonfat ricotta cheese
    1/4 cup egg substitute
    2 tablespoons nonfat parmesan cheese
    2 teaspoons dried basil
    pinch nutmeg -- grated
    1 cup canned cannelini beans -- rinsed and drained
    1/2 cup shredded nonfat mozzarella cheese

    Recipe



    To make the red-pepper sauce: In a large no-stick frying pan over medium heat, warm the oil. Add the red peppers; cook for 5 minutes. Add the tomatoes, parsley and garlic; cover and simmer, stirring frequently, for 20 to 25 minutes. Transfer to a blender. Add the vinegar and black pepper; process until smooth. Measure out 1 cup of the sauce and set it aside to serve with the lasagna.

    To make the lasagna: In a large pot of boiling water, cook the noodles for 10 to 12 minutes, or until tender. Drain and toss with the oil. Meanwhile, coat a large no-stick frying pan with no-stick spray. Warm over medium-high heat. Add the green and red peppers. Cook, stirring frequently, for 2 to 3 minutes,or until just tender; set aside. In a medium bowl, mix the ricotta, egg, Parmesan, basil and nutmeg. Preheat the oven to 350¼ F.

    To assemble the lasagna, spread one-quarter of the red-pepper sauce in the bottom of a 9" x 13" baking dish. Lay 3 noodles side by side in the dish. Spread with half of the ricotta mixture, half of the sautŽed peppers, half of the beans and one-third of the remaining red-pepper sauce. Repeat to make another layer. Top with the remaining 3 noodles, the remaining red-pepper sauce and the mozzarella.Cover and bake for 30 minutes. Uncover and bake for 10 minutes, or until bubbly. Let stand for 5 minutes before cutting. Reheat the reserved red-pepper sauce and serve it with the lasagna.

    Serves 8

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    Per serving: 509 Calories (kcal); 5g Total Fat; (8% calories from fat); 28g Protein; 89g Carbohydrate; 13mg Cholesterol; 291mg Sodium
    Food Exchanges: 5 Grain Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

 

 

 

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