Pasta - Garden Lasagna

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* Exported from MasterCook *

 

Garden Lasagna

 

Recipe By :The Big Book of Casseroles - Maryana Vollstedt

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 tablespoons olive oil

8 ounces mushrooms -- sliced

2 cups chopped unpeeled zuchinni (1 large) -- drained on a

paper towel

1 cup chopped yellow onion

1/2 cup chopped red bell pepper

1 clove garlic -- minced

1 14 1/2 oz can whole tomatoes -- chopped, juice from can included

1 15 oz can tomato sauce

1 tablespoon chopped fresh basil, or 3/4 teaspoon dried

basil

1/2 teaspoon dried oregano

3/4 teaspoon salt

freshly ground pepper to taste

1/4 teaspoon sugar

2 6 oz bags fresh spinach -- cooked, chopped, and well drained

OR

1 10 oz package frozen spinach -- thawed, and squeezed dry

1 16 oz container low-fat cottage cheese

1 cup grated part-skim mozzarella cheese

1 cup freshly grated Parmesan cheese

9 lasagna noodles -- cooked and drained on a clean towel

 

In a large saucepan over medium heat, warm oil. Add mushrooms, zucchini, onion,

bell pepper, and garlic, and saute about 10 minutes. Stir in tomatoes, tomato

sauce, seasonings, and sugar. Reduce temperature to low and simmer, uncovered,

until vegetables are tender-crisp and sauce has thickened slightly, about 10

minutes. Set aside.

Preheat oven to 375F. In a medium bowl, combine spinach, cottage cheese,

mozzarella, and 1/4 cup of the Parmesan cheese.

Spoon one third of the tomato-vegetable sauce iinto the bottom of a 9 x 13-inch

baking dish lightly coated with cooking spray or oil. In layers, add 3 noodles,

half of the spinach-cheese mixture, 3 more noodles, another one-third of the

sauce, the remaining spinach-cheese mixture, and the remaining noodles. Top

with remaining sauce, and sprinkle with remaining Parmesan cheese.

Bake, uncovered, until bubbly, 40 to 50 minutes.

 

 

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Per serving: 439 Calories (kcal); 5g Total Fat; (9% calories from fat); 16g

Protein; 84g Carbohydrate; 0mg Cholesterol; 594mg Sodium

Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0