Vegetable Lasagne with Mushroom Sauce

[Guest guest]

This doesn't qualify as pasta, roasted sliced potatoes serve as " noodles " . I've

made it a few times with good results.

 

 

* Exported from MasterCook *

 

Vegetable Lasagna with Mushroom Sauce

 

Recipe By :Healthy Heart One-Dish Meals - Oxmoor House

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 medium sweet red peppers

12 cloves garlic -- unpeeled

4 large baking potatoes -- sliced lengthwise into 1/4-inch-thick

slices

vegetable cooking spray

1 teaspoon olive oil

1 cup chopped onion

1 8 oz package presliced fresh mushrooms

1/2 cup dry white wine

1/2 cup water

1 cup skim milk

1/4 cup all-purpose flour

2 tablespoons chopped fresh parsley

1 10 oz package frozen chopped spinach -- thawed and drained

1 15 oz carton nonfat ricotta cheese

1 cup 1% low-fat cottage cheese

1/2 cup freshly grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup sliced yellow squash (about 1 medium)

1 cup chopped fresh broccoli

1 cup shredded part-skim mozzarella cheese

 

Cut peppers in half lengthwise; remove and discard seeds and membranes. Place

peppers, skin sides up, on a baking sheet, and flatten with palm of hand. Broil

5 1/2 inches from heat (with electric oven door partially open) 15 to 20 minutes

or until charred. Place in ice water until cool; peel and discard skins. Slice

peppers into thin strips.

Arrange garlic cloves and potato in a single layer on a large baking sheet; bake

at 400F for 30 minutes or until potato is tender. Remove from oven; let cool.

Peel garlic cloves.

Coat a large nonstick skillet with cooking spray; add oil. Place over

medium-high heat until hot. Add onion, and saute 5 minutes or until tender.

Add mushrooms and garlic; saute 2 minutes. Add wine and water.

Combine milk and flour; stir well with a wire whisk. Add flour mixture to

mushroom mixture in skillet; bring to a boil, and cook 5 minutes or until

thickened and bubbly. Stir in parsley and set aside.

Press spinach between paper towels to remove excess moisture. Combine spinach,

ricotta cheese, cottage cheese, Parmesan cheese, salt, and pepper in a medium

bowl; stir well, and set aside. Combine roasted pepper strips, squash, and

broccoli; stir well, and set aside.

Coat a 13 x 9 x 2-inch baking dish with cooking spray. Spread 1/4 cup mushroom

sauce in baking dish. Arrange half of potato slices over mushroom sauce.

Spread half of cheese mixture over potato.. Arrange half of broccoli mixture

over cheese mixture, and top with half of remaining mushroom sauce. Repeat

layers with remaining potato slices, cheese mixture, broccoli mixture, and

mushroom sauce. Top with mozzarella cheese. Cover and bake at 350F for 30

minutes. Uncover and bake 15 additional minutes. Let stand 10 minutes before

serving.

 

 

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Per serving: 182 Calories (kcal); 1g Total Fat; (4% calories from fat); 13g

Protein; 30g Carbohydrate; 9mg Cholesterol; 287mg Sodium

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