PASTA DAY -- Lasagna Rustica

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* Exported from MasterCook *

 

Lasagna Rustica

 

Recipe By :

Serving Size : 9 Preparation Time :0:00

Categories : Dec '96 Main Dish

Pasta

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 cups Garlicky Bean Spread (see recipe)

1 1/2 cups (6 ounces) shredded part-skim Mozzarella

cheese -- divided

2 teaspoons dried Italian seasoning

1 teaspoon crushed red pepper

1 pound firm light tofu -- drained and crumbled

1 (10-ounce) package frozen chopped spinach -- thawed and drained

1 (15-ounce) carton part-skim Ricotta cheese

1 (27.5-ounce) jar light garden harvest pasta sauce

Cooking spray

9 cooked lasagna noodles

 

Preheat oven to 375º.

Combine Garlicky Bean Spread, 1 cup Mozzarella cheese, Italian seasoning, red

pepper, tofu, spinach, and Ricotta cheese in a large bowl. Stir well; set aside.

Spread 1/2 cup pasta sauce in bottom of a 13 × 9-inch baking dish coated with

cooking spray. Arrange 3 noodles over pasta sauce; top with one-third of spinach

mixture and about 1 cup pasta sauce. Repeat layers, ending with noodles, spinach

mixture, and remaining sauce. Sprinkle with remaining 1/2 cup Mozzarella cheese.

Cover and bake at 375º for 50 minutes or until thoroughly heated. Uncover and

bake an additional 10 minutes. Let lasagna stand 10 minutes before cutting.

 

Source:

" Cooking Light, December 1996, p.152 "

Copyright:

" Cooking Light "

 

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Per serving: 450 Calories (kcal); 12g Total Fat; (23% calories from fat); 26g

Protein; 60g Carbohydrate; 25mg Cholesterol; 399mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates

 

Suggested Wine: Chianti

 

NOTES : Assemble lasagna. Cover tightly; freeze. Thaw for 24 hours in the

refrigerator, then bake according to directions.

Nutr. Assoc. : 0 921 0 0 3287 0 0 1001 0 26043

 

 

* Exported from MasterCook *

 

Garlicky Bean Spread

 

Recipe By :

Serving Size : 84 Preparation Time :0:00

Categories : Dec '96 Sauces/Condiments/Marinades

Spreads

 

Amount Measure Ingredient -- Preparation Method

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1 whole garlic head

2 tablespoons lemon juice

1 tablespoon olive oil

1 tablespoon tahini (sesame-seed paste)

2 teaspoons minced fresh rosemary

OR

1/2 teaspoon dried rosemary

2 teaspoons hot sauce

4 (15.8-ounce) cans Great Northern beans -- drained

 

Preheat oven to 375º.

Remove white papery skin from garlic head (do not peel or separate the cloves).

Wrap garlic head in foil. Bake at 375º for 45 minutes or until tender; let cool

10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

Combine garlic pulp and remaining ingredients in a food processor; process until

smooth, scraping sides of processor bowl occasionally. Serve with French bread.

 

Serving Size: 1 tablespoon

 

Source:

" Cooking Light, December 1996, p.152 "

Copyright:

" Cooking Light "

Yield:

" 5 1/4 cups "

 

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Per serving: 20 Calories (kcal); trace Total Fat; (15% calories from fat); 1g

Protein; 3g Carbohydrate; 0mg Cholesterol; 48mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : This bean dip is ideal on crostini or as a sandwich filler. It makes

enough for the Lasagna Rustica and an appetizer. Use purchased roasted garlic in

a jar to save time; two tablespoons equals the pulp in one head of garlic. The

spread can be made up to one week ahead, and then refrigerated in an airtight

container.

 

If you don't have tahini, it can be omitted.

Nutr. Assoc. : 3506 0 0 5243 3399 0 2130706543 0 512