Vegetarian Lasagna
Source of Recipe
Sugarbusters Recipes Volume I By Ricki
Recipe Introduction
Chock-full of vegetables, you won't even miss the meat in this lighter lasagna. If you want variety, substitute 10 ounces of your favorite frozen vegetable or frozen mixed vegetables for the broccoli.
List of Ingredients
8 dried WW lasagna noodles
1 10-ounce package frozen chopped broccoli
1 15-ounce can low-sodium tomato sauce
1 14-1/2-ounce can low-sodium tomatoes, cut up
1 cup chopped celery
1 cup chopped onion
1 cup chopped green or red sweet pepper
1-1/2 teaspoons dried basil or oregano, crushed
2 bay leaves
1 clove garlic, minced
1/4 teaspoon salt
1 beaten egg
2 cups fat-free ricotta or cottage cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon black
pepper
1 cup shredded part-skim mozzarella cheese
Recipe
1.Cook noodles and broccoli separately according to their package directions; drain well. Set aside.
2.For sauce, in a large saucepan stir together tomato sauce, undrained tomatoes, celery, onion, sweet pepper, basil, bay leaves, garlic, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until sauce is thick, stirring occasionally. Discard bay leaves.
3. .Meanwhile, for filling, in a bowl stir together egg, ricotta cheese, Parmesan cheese, and black pepper. Stir in broccoli.
4.Spread about 1/2 cup of the sauce in a 3-quart rectangular baking dish. Top with half of the noodles, half of the filling, and half of the remaining sauce. Repeat layers, ending with the sauce.
5.Bake, uncovered, in a 350 degree F. oven for 25 minutes; sprinkle with mozzarella. Bake about 5 minutes more or until heated through. Let stand 10 minutes before serving. Makes 8 servings.
Nutrition facts per serving: 227 calories, 4 g total fat, 2 g saturated fat, 43 mg cholesterol, 272 mg sodium, 31 g carbohydrate, 3 g fiber, 19 g protein, 1 diabetic exchange starch, 2 diabetic exchange vegetables, 2 diabetic exchange lean meat
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