vegetable lasagna

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* Exported from MasterCook *

 

Vegetable Lasagna Low Salt

 

Recipe By :BHG

Serving Size : 8 Preparation Time :0:00

Categories : Grains & Pasta {Posted}

 

Amount Measure Ingredient -- Preparation Method

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

1 cup sliced fresh mushrooms

1 medium green bell pepper -- finely chopped (1 cup)

1 medium onion -- chopped

2 cloves garlic -- minced

1 tablespoon cooking oil

14 1/2 ounce low sodium tomatoes, canned -- cut up

8 ounces no salt added tomato sauce

1 teaspoon dried thyme -- crushed

1 teaspoon dried basil -- crushed

1 teaspoon dried oregano -- crushed

1/4 teaspoon celery seed

2 bay leaves

8 ounces lasagna noodles

2 cups frozen broccoli cauliflower carrot -- loose-pack mixed

1 egg -- beaten

15 ounce ricotta cheese (lowfat) -- *see tip

1 cup shredded or crumbled farmer's cheese -- (4 oz)

or similar cheese

 

1. Cook the mushrooms, pepper, onion, and garlic in hot oil till tender. Stir in

the undrained tomatoes, tomato sauce, seasonings, and 1/2 teaspoon pepper. Bring

to boiling; reduce heat. Simmer, covered, for 15 minutes. Remove from heat;

discard bay leaves.

 

2. Meanwhile, cook noodles according to package directions, omitting salt;

drain. Cook vegetables according to package directions, omitting salt; drain.

Cut up large pieces. Combine egg, ricotta, and half of the farmer cheese.

 

3. In a 12x7.5x2-inch baking dish layer one-third of the noodles, one-third of

the cheese mixture, one-third of the vegetables, and one-third of the tomato

mixture. Repeat layers twice. Cover with foil. Bake in 375F oven 40 minutes.

Remove foil; sprinkle with remaining farmer cheese. Bake 10 minutes more or till

cheese is melted. Let stand 10 minutes. Makes 6 to 8 servings.

 

Microwave directions: In 1 1/2-quart microwave-safe casserole combine first five

ingredients. Micro-cook, covered, on 100% power (HIGH) 3 to 4 minutes or till

vegetables are crisp-tender, stirring once. Add undrained tomatoes, tomato

sauce, seasonings, and 1/2 teaspoon pepper. Cover with waxed paper. Micro-cook 8

minutes, stirring twice. Remove bay leaves. Cook lasagna and vegetables

conventionally. Assemble lasagna in a microwave- safe 12x7.5x2-inch baking dish

as directed. Micro-cook, covered, 15 to 17 minutes or till hot, rotating dish

twice. Top with remaining farmer cheese. Let stand for 10 minutes.

 

Nutrition info, per serving with regular fat ricotta: 415 cal., 22 g pro., 42 g

carbo., 18 g fat, 122 mg chol., 185 mg sodium. U.S. RDA: 75% vit. A, 103% vit.

C, 20% thiamine, 29% riboflavin, 17% niacin, 25% calcium, 20% iron, 31%

phosphorus.

 

TIP - Low fat cheese has more sodium than regular fat cheese.

 

Description:

" Oven or Microwave "

Source:

" Better Homes and Gardens 1986-December "

 

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Per Serving (excluding unknown items): 263 Calories; 9g Fat (27.4% calories from

fat); 18g Protein; 33g Carbohydrate; 3g Dietary Fiber; 52mg Cholesterol; 343mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 3446 0 25052 25008 0