Low-fat - Eggplant-Mushroom Lasagna

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* Exported from MasterCook *

 

Eggplant-Mushroom Lasagna

 

Recipe By :Sarah Schlesinger

Serving Size : 5 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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6 tablespoons nonfat broth

1 medium onion -- chopped

2 cloves garlic -- minced

1 medium eggplant -- peeled and diced

2 cups sliced fresh mushrooms

2 cups low-sodium canned plum tomatoes -- chopped and drained

1 cup low-sodium tomato sauce

1/2 cup dry red wine

1 carrot -- shredded

1/4 cup minced fresh parsley

1 teaspoon dried oregano

1 teaspoon dried basil

1/4 teaspoon ground black pepper

3 quarts water

9 lasagna noodles

2 cups nonfat ricotta cheese

8 ounces mozzarella cheese -- cut into thin strips

1/2 cup grated nonfat Parmesan

 

Heat broth in a large skillet. Add onion, garlic, eggplant, and mushrooms and

simmer, stirring frequently, for 15 minutes.

Preheat oven to 350 degrees.

Stir in tomatoes, tomato sauce, wine, carrot, parsley, oregano, basil, and black

pepper. Bring to a boil, reduce heat, cover, and simmer for 30 minutes. Return

to a boil uuntil sauce is reduced to about 5 cups. Remove from heat and set

aside.

Bring water to a rapid boil in a large, covered pot. Add pasta by holding it in

a bundle at one end and slowly bending it inside the pot as the pasta softens.

Keep water boiling; stir pasta with a long handled wooden fork to prevent it

from sticking together. Follow cooking time rrcommendation on package. Check

for doneness by biting into a piece of pasta rinsed in cold water. Since pasta

will cook further in the oven, it should be slightly underdone. Drain cooked

pasta into a colander in the sink and rinse with cold water.

Lightly spray a 9-inch-by-13-inch baking dish with olive oil spray. Spread

about a quarter of the sauce in the bottom of the dish. Arrange 3 lasagna

noodles on the sauce. Dot noodles with a third of the ricotta. Top with a

third of the mozzarella and sprinkle 2 tablespoons Parmesan over the layer.

Repeat with second and third layers. Spread remaining sauce over the third

layer and bake until heated through, about 45 minutes.

Remove from oven. Sprinkle with remaining Parmesan and allow to stand for 5

minutes before cutting into individual pieces.

 

Description:

" A delicious low-fat vegetarian lasagna "

Source:

" 500 (practically) Fat-Free Pasta Recipes p. 44 "

 

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Per serving: 870 Calories (kcal); 14g Total Fat; (14% calories from fat); 49g

Protein; 134g Carbohydrate; 63mg Cholesterol; 492mg Sodium

Food Exchanges: 7 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1

1/2 Fat; 1/2 Other Carbohydrates

 

 

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