Low Fat Monday

[Guest guest]

I was going to send this recipe in for low fat Monday, but was too busy--my

job got in the way :-)

 

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.

 

See--it was good enough for a next time!

 

 

 

* 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 the directions 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‚ onions and garlic in skillet sprayed with nonfat cooking spray. Add

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.

 

 

 

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Nutr. Assoc. : 4294 0 206 0 0 0 0 0 0 0 3878 25080 0 0