PASTA: no cheese lasagna

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* Exported from MasterCook *

 

No Cheese Lasagna

 

Recipe By :Neela Shukla, Toronto, CA

Serving Size : 8 Preparation Time :0:00

Categories : 2002-07-26 Pasta

 

Amount Measure Ingredient -- Preparation Method

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12 each lasagna noodles

1 large onion -- chopped

1 tablespoon oil -- or 3 tbsp water

2 garlic cloves -- (or double) chopped finely

1/4 cup fresh basil -- (or 1/2 tsp dried)

1/4 cup fresh parsley -- (or 1/2 tsp dried)

2 1/2 cups tomato sauce

1/4 cup fresh oregano -- (1/2 tsp dried)

20 ounces frozen spinach -- thawed and drained

1 cup sliced mushrooms

1 cup sliced zucchini

salt and pepper -- to taste

 

Saute 1/3 onion in oil or water for 1 minute or until translucent. Add 1/3

garlic and cook for 1 minute then add mushrooms and cook another 2 minutes or

until the mushrooms are soft. Remove from pan and set aside. Put another 1/3 of

the onion and 1/3 garlic in the same pan and cook for one minute. Add zucchini

and parsley and cook for another minute. Remove from pan and set aside. Do the

same with the remaining onion, garlic and spinach.

 

Heat tomato sauce in another pan and add basil and oregano. Simmer for 2-3

minutes.

 

Boil the noodles as per directions, drain well. Heat the oven to 375F. In a

rectangular baking dish, pour 3/4 cup of the tomato sauce and lay about 3 of the

lasagna noodles to cover the bottom of the dish. Spread 1/2 the spinach on top.

Arrange another 3 pieces of lasagna and spread the mushroom mixture on top. Add

a bit of the sauce and arrange another 3 pieces of lasagna noodles on top. Next,

spread the zucchini mixture and add the remaining spinach on top. Finish with

the remaining lasagna noodles and pour the remaining sauce on top.

 

Bake for 40-50 minutes.

 

VARIATIONS: 1/2 cup of low fat mozzarella cheese, grated, can be sprinkled on

top of each vegetable layer. Alternatively, 1/4 cup of ground almonds mixed with

1/4 cup nutritional yeast may be used as a substitute.

 

Source:

" Toronto Vegetarian Assn Newsletter 1996-07/08 "

S(Archived):

" http://www.veg.ca/newsletr/julaug96/pasta2.html "

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Per Serving (excluding unknown items): 541 Calories; 4g Fat (6.9% calories from

fat); 20g Protein; 106g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 527mg

Sodium. Exchanges: 6 1/2 Grain(Starch); 2 Vegetable; 1/2 Fat.

 

 

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