Italian vegetarian lasagna
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Italian vegetarian lasagna
  Italian    Vegetables    Vegetarian    Lasagna    Diabetic  
Last updated 6/12/2012 12:54:57 AM. Recipe ID 16909. Report a problem with this recipe.
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      Title: Italian vegetarian lasagna
 Categories: Diabetic, Vegetables, Main dish
      Yield: 8 10 folks
 
     12    Uncooked lasagna noodles;
    1/2 c  Dry sherry
           -=OR=-
    1/2 c  Unsweetened apple juice;
      1 md Onion; finely chopped
      8 oz Fresh mushrooms; sliced
      2 lg Zucchini; coarsely gated
           -about 4 cups
      2 md Red or green bell peppers;
           -seeded chopped
      2 c  Fresh spinach; chopped
      1 ts Dried basil leaves;
    1/2 ts Dried oregano leaves;
     15 oz Light ricotta cheese;
           -1 container
      1 c  Nonfat cottage cheese;
    1/4 c  Parmesan cheese;
      8 oz (1 cn) tomato sauce;
           Low-moisture part-skim;
           Mozzarella;
 
  Heat oven to 425 degrees.  Spray 13 X 9" (3 quart) baking dish with
  nonstick cooking spray.  Cook lasagna noodles to desired doneness as
  directed on package.  Drain; keep warm.  Meanwhile bring sherry to a
  boil in large skillet or dutch oven over medium heat.  Add onion;
  cook 3 minutes, stirrin frequently.  Add mushrooms, zucchini, and
  bell peppers; cook 5 minutes, stirring occasionally.  Add spinach,
  basil and oregano; cook 2 minuts.  Remove from heat; drain well.  In
  medium bowl, combine ricotta cheese, cottage cheese and parmesan
  cheese; mix until well blended. Place 3 cooked lasagna noodles in the
  bottom of spary-coated dish. Top with 1/3 of ricotta mixture and a
  1/3 of vegetable mixture. Top with remain 3 lasagna noodles, tomato
  sauce and mozzarella cheese. Cover dish tightly with spray-coated
  with spray-coated foil. Bake 425 degrees for 30 to 40 minutes or
  until bubbly around edges. Remove foil; bake additional 5 minutes or
  until top is light additional 5 minutes or until top is light golden
  brown. Let stand 5 minutes before serving. 8 to 10 serving.
  
  Food Echanges per serving: 1 1/2 STARCH EXCHANGES + 2 LEAN-MEAT
  EXCHANGE + 1 VEGETABLE EXCHANGE; CAL: 240; PRO: 16g; CAR: 30g; FAT:
  5g; SOD: 370; Source: Fast and Healthy Magazine by WHOM Brought to
  you and yours via Nancy O'Brion and her Meal-Master.
 




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Recipe ID 16909 (Apr 03, 2005)

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