Lighter Lasagne

[Guest guest]

* Exported from MasterCook *

 

Lighter Lasagne

 

Recipe By : Moosewood Restaurant Low-Fat Favorites

Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups zucchini -- cubed

1 cup cubed bell peppers

1 cup chopped tomatoes

4 cups sliced mushrooms -- (about 12 ounces)

1/4 teaspoon salt

1/3 cup dry red wine

3 tablespoons chopped fresh basil

10 ounces fresh spinach -- rinsed

2 cups cottage cheese, lowfat

1 cup mozzarella cheese, part skim milk -- grated

1/4 cup grated parmesan cheese

1 recipe tomato wine sauce -- (page 350) or

3 1/2 cups tomato sauce -- prepared

1 pound uncooked lasagne noodles

 

Preheat the oven to 350F. Combine the zucchini, peppers, tomatoes,

mushrooms, salt, and wine in a saucepan, bring to a boil, cover, and then

simmer on low heat for about 10 minutes, until vegetables are tender and

juicy. Stir in the basil and set aside. Cover and cook the spinach on high

heat in just the water clinging to the leaves for 3 minutes, until wilted

but still bright green. Drain and chop coarsely. Combine with the cottage

cheese, mozzarella, and Parmesan and set aside. Spread 1 cup of the tomato

sauce evenly on the bottom of a 3-inch-deep nonreactive 8 >< 12-inch baking

dish. Layer with 5 or 6 noodles, 1 generous cup of undrained vegetables,

and 1 cup of the spinach-cheese mixture. Cover with a second layer of

noodles, 1 cup of sauce, 1 heaping cup of vegetables, 1 cup of the

spinach-cheese mixture, and a third layer of noodles. Finally, add the rest

of the vegetables, the remaining spinach-cheese mixture, a fourth layer of

noodles, and the rest of the sauce. Cover tightly with foil and bake until

the noodles are tender, about 60 minutes. Let sit at least 10 minutes

before cutting.

 

PER 12-OZ SERVIN6: 218 CALORIES, 17.7G PROTEIN, 5.8G FAT, 22.9G

CARBOHYDRATES, 3.2 G Saturated Fatty Acids, .5G POLYUNSATURATED FATTY ACIDS,

1.6G MONOUNSATURATED FATTY ACIDS, 35 MG Cholesterol 2.9 G TOTAL DIETARY

FIBER

 

WW: 4 pts. per serving

 

Scanned by Karen Sonnessa. Formatted using MC Buster.

 

 

- - - - - - - - - - - - - - - - - -

 

 

 

Karen S

ksonness