For some reason this did not get in to the digest - so I'm trying again.
Patty in AZ
----- Original Message -----
From: "Sharpy" <sharpy@xxxxxxxxxxxxxxxx>
To: "fatfree" <fatfree@xxxxxxxxxxx>
Sent: Sunday, November 12, 2000 2:59 PM
Subject: Lasagna
> For Sunny.
> There's a hearty Vegetarian Lasagna in the Archives - but I haven't tried
> it. However, below is one of my favorites.
>
> Spinach Lasagna - Adapted from Live Longer Now Quick Weight Loss Program
> Serves 10
>
> 20 oz. frozen chopped spinach, thaw &drain well, (or 2 bunches fresh)
> 1 lb. lasagna noodles
> 2 small onions chopped
> 1/2 cup sliced mushrooms
> 1/2 large green pepper, chopped
> 1/2 tsp. minced garlic
> 28 oz. can tomatoes, with half the liquid in can
> 1 tsp. oregano flakes
> 1 tsp. basil flakes
> 2 1/2 cups fat-free ricotta (or cottage cheese)
> 2 egg whites or 1/4 cup egg substitute
> 1 cup grated fatfree Parmesan
> 1 Tbs. parsley flakes
> 1/2 tsp. pepper
> bread crumbs (optional)
>
> If using fresh spinach wash leaves thoroughly and remove stems; wilt
spinach
> by placing in colander and then plunging in hot water 10 seconds; chop
> wilted spinach fine.
> Prepare noodles; cook and drain.
>
> Prepare sauce: saute onions, mushrooms, green pepper and garlic in 3 Tbs.
> water; add the canned tomatoes and juice after chopping 2 or 3 seconds in
> blender; add basil and oregano; simmer 30 minutes; then add spinach.
>
> Prepare cheese mixture: mix ricotta (or cottage cheese) with egg whites,
> then add cheese, parsley flakes and pepper.
>
> Prepare lasagna for baking: place one third of the noodles in the bottom
of
> a baking dish 13"x9"x2"; layer in one third of cheese mixture followed by
> one third of sauce; repeat process twice more, using up all of the
noodles,
> cheese mixture, and sauce. Top with bread crumbs (I never have used the
> bread crumbs) and bake at 350F for about 30 minutes. Serves 10
> (Can be made ahead of time - increase baking time to 45 to 50 minutes.)
>
> Can also use a mixture of fatfree grated mozzarella cheese and parmesan
(1/2
> and 1/2) rather than all parmesan (I prefer this).
> The last time I made this I used 28 oz. can of chopped tomatoes in puree
> plus an 8 oz. can of tomato sauce. This worked out very well.
> Hope you try this as it's really very good - if quite a bit of work.
>
> Patty in AZ
>