Spinach-mushroom lasagna (ovo lacto)

Yield: 6 servings

Measure Ingredient
3 cups Crushed fresh or low-sodium
Canned tomatoes
½ cup Chopped mushrooms
½ cup Chopped red bell pepper
½ cup Chopped carrot
½ cup Chopped onion
½ cup Red wine or red grape juice
2 tablespoons Honey
½ teaspoon Dried basil leaves
½ teaspoon Dried rosemary leaves
½ teaspoon Dried oregano leaves
½ teaspoon Dried thyme leaves
¼ teaspoon Black pepper
4 Egg whites, lightly beaten
1½ cup Nonfat ricotta cheese or
Cottage cheese
8 ounces Lasagna noodles, cooked al
Dente and well drained
1 pounds Fresh spinach, well washed,
Drained and chopped
4 ounces Nonfat mozarella cheese,
Grated

1. Place tomatoes, mushrooms, red peppers, carrots, onion, wine or grape juice, garlic, honey, basil, rosemary, oregano, thyme, and black pepper in a large, heavy saucepan. Simmer for 20 minutes.

2. Preheat oven to 350 degrees. 3. Mix together the egg whites and the ricotta or cottage cheese. Set aside.

4. To assemble, place a layer of tomato sauce in the bottom of a 9-by-13 inch casserole. Cover the sauce with a layer of cooked lasagna noodles. Spread ricotta-egg mixture over noodles and top with a layer of spinach. Add another layer of noodles, another layer of sauce, and finish with grated mozzarella.

5. Bake for 35 minutes. Let stand for 15 minutes before cutting.

Calories per serving: 227Carbohydrates: 36 g Fat: 1 gDietary Fiber: 4.3 g Cholesterol: 3⅘ mgSodium: 264 mg Protein: 15 g Posted by kelly roddy <kroddy@...> to the Fatfree Digest [Volume 14 Issue 28] Jan. 28, 1995.

:It's from Sarah Schlesinger's 500 Fat-Free Recipes: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....

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