Pasta - Classis Spa Lasagna

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Recipe for Tomato-Basil Sauce to follow

 

 

* Exported from MasterCook *

 

Classic Spa Lasagna

 

Recipe By :The Rancho La Puerta Cookbook by Bill Wavrin

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

Filling

1/2 cup egg whites

3/4 cup nonfat cottage cheese

1/4 cup grated mozzarella cheese

7 tablespoons grated Parmesan cheese

1/4 pound firm tofu -- drained and crumbled

3 tablespoons minced garlic

2 tablespoons chopped fresh basil

1/4 teaspoon hot red pepper flakes

1/4 teaspoon freshly ground black pepper

Vegetables

1 teaspoon olive oil

1 red onion -- chopped

1 red bell pepper -- stemmed, seeded, and chopped

4 cups sliced white mushrooms

1/2 carrot -- sliced

1 medium zucchini -- chopped

2 tablespoons minced garlic

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh basil

4 cups tomato-basil sauce (recipe to follow)

1/2 lb (about 10) lasagne noodles

grated Parmesan cheese, for garnish

 

Preheat the oven to 350F.

To prepare the filling, in a large bowl, combine the egg whites, cheeses, tofu,

garlic, basil, red pepper flakes, and black pepper. Mix gently, cover, and

refrigerate.

To prepare the vegetables, in a large saute pan over medium high heat, heat the

oil and cook the onion and pepper for 5 to 6 minutes, until softened. Fold in

the mushrooms and saute about 5 minutes longer, until the mushrooms exude their

juices. Add the carrot, zucchini, garlic, pepper, and basil and cook for 2 or 3

minutes, until heated through. Mix well and set aside.

In a 10 x 6 x 3-inch ovenproof dish or casserole llightly sprayed with vegetable

or olive oil spray, spread about 1/3 cup of sauce. Layer in half the noodles,

covering the entire bottom of the dish. Spread the cheese egg filling evenly

over the top of the noodles and then cover the filling with the cooled

vegetables, slightly pressing to compress. Top with the remaining noodles.

Spoon more sauce over the noodles and spread evenly. Cover with foil and bake

in the center of the oven for about 1 1/2 hours, until the sauce is bubbling.

Let rest for 15 to 20 minutes. Cut equal portions and serve with the remaining

warmed tomato-basil sauce and the Parmesan cheese for sprinkling.

 

 

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Per serving: 109 Calories (kcal); 4g Total Fat; (27% calories from fat); 11g

Protein; 9g Carbohydrate; 6mg Cholesterol; 224mg Sodium

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