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Low Fat Vegetable Lasagne




Source of Recipe


Marla


List of Ingredients




9 pieces lasagne, uncooked
1 medium yellow onion, chopped, about 1 cup
1 teaspoon vegetable oil
2 garlic cloves, crushed
8 ounces mushrooms, sliced thin
1/4 cup fresh parsley, chopped
1 10 ounce package frozen spinach, thawed, drained thoroughly
1/4 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 cups meatless tomato or spaghetti sauce
1 15 ounce container part skim or reduced fat ricotta cheese
3/4 cup shredded, part skim mozzarella cheese
2 tablespoons grated Parmesan cheese



Recipe



Prepare pasta according to package directions; drain and cover with
cool water until ready to use. While pasta is cooking, combine onions
and oil in a skillet over medium heat until golden, about 5 minutes.
Add the garlic and cook about 1 minute. Spoon out half the onions and
reserve for later. Add the mushrooms to the onions in the skillet.
Cook, stirring over medium heat, until the mushrooms are tender and
slightly browned, about 7 minutes. Add the parsley and a pinch of
salt; transfer to a bowl. Add the reserved cooked onion and the
spinach to the skillet. Cover and cook over medium heat until the
spinach is wilted, about 3 minutes. Uncover and cook over medium heat
to evaporate any excess moisture, about 1 minute. Season with a pinch
of salt. Heat oven to 350F. Drain the lasagne and pat dry with paper
towels. Mix the oregano and basil with the tomato sauce. Spread 1 cup
tomato sauce in the bottom of a 13 x 9 x 3 inch pan. Arrange 3
lasagne pieces, slightly overlapping, in the pan. Spoon the spinach
mixture on top in an even layer. Spread with half of the ricotta.
Sprinkle with 1/4 cup of the shredded mozzarella cheese. Serves 8.