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vegetable-lasagna recipe



Date: Tue, 26 Oct 1999 02:20:52 -0700
From: Kathleen (schuller@ix.netcom.com)
Message-Id: (3.0.6.32.19991026052525.007b4500@popd.ix.netcom.com)

For some reason I didn't expect this lasagna to be very good, but made it
because I'm trying to do a lot of cooking with this cookbook and was in the
mood for lasagna.  But, it WAS very good.  I used fatfree soy mozzarella
cheese.  Spaghetti sauce comes in jars with almost 3 1/2 cups sauce.  I
opened a second jar to get the four cups sauce the recipe calls for, but
next time I will just use salsa for the additional sauce since we always
seem to have an opened jar of that.

                     *  Exported from  MasterCook  *

                            Vegetable Lasagna

Recipe By     : Vegetarian Cooking for Healthy Living, page 98
Serving Size  : 12   Preparation Time :0:00
Categories    : Main Dishes, Vegetarian          Pasta, Couscous, Etc.
                Tried                            Vegetables
                Cheese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          diced onions
   3      large         garlic clove -- minced
   4      cups          cooked and drained broccoli
                        cut in small pieces
   4      cups          spaghetti sauce
   1 1/2  cups          water -- divided
   1      teaspoon      dried basil
     1/2  teaspoon      dried oregano
     1/2  teaspoon      fennel seeds
     1/4  cup           chopped fresh parsley
   9                    uncooked lasagna noodles
  15      ounces        nonfat and low-cholesterol ricotta cheese
   1      cup           nonfat Mozzarella cheese
                        Nonfat cooking spray

KMS note: directions call for cooked broccoli, yet they also have
directions for cooking the broccoli.  I steamed the broccoli and then mixed
it with the sauteed onions and garlic.

9 X 13" BAKING PAN; 12 PORTIONS

The beauty of this lasagna is that that noodles cook as the lasagna is
baking, eliminating the need to handle the hot noodles which shortens the
preparation time.

Saute=82 onions and garlic in skillet sprayed with nonfat cooking spray.  Ad=
d
broccoli and about 3 tablespoons of water.  Steam covered to partially
cook.  Cook out excess water, if any.

In separate bowl, mix spaghetti sauce, remaining water, basil, oregano,
fennel seed and parsley.

Layering: Pour 1 cup sauce in bottom of a 9 x 13-inch baking pan.  Place 3
noodles on the sauce, spread with 1/2 of ricotta cheese.  Cover with
broccoli and onion mixture.  Add another layer of sauce.  Add 3 more
noodles, the rest of the ricotta, all of the Mozzarella and more sauce,
then the 3 remaining noodles and the remainder of the sauce.  Cover tightly
and bake at 350F for 1 to 1 1/2 hours or until noodles are done.  Uncover
for the last 20 minutes of baking.  Let sit 10 minutes before serving.

Note: Select a spaghetti sauce with less than 1 g fat per 1/2 cup.

Nutrition information per serving: Calories: 170, Protein: 13.5,
Carbohydrate: 27.5, Fat: less than 1 g, Cholesterol: 3mg, Sodium: 347mg,
Fiber: 2g.  Dietary Exchanges: 1 starch, 2 vegetable and 1 very lean meat.

kwlacto lacto