Hearty Vegetable LasagnaSubmitted by: NGSMART1
IntroductionI threw together this version of an all vegetable lasagna one day. The flavors came together so well, I had to write it down. I threw together this version of an all vegetable lasagna one day. The flavors came together so well, I had to write it down.
1 package lasagna noodles (whole wheat preferably)
3 cups cheese mixture (2 cups nonfat ricotta/1 cup lowfat queso fresco -can use 3 cups of nonfat ricotta to lower calories)
1/4 cup eggbeaters or egg whites
1/2 cup grated Parmesan cheese
dried oregano, thyme, basil, fresh cracked pepper, salt to taste
1 package spinach
2 heads broccoli
1 jar prepared pasta sauce (used tomato, garlic basil lowfat version)
1/2 bottle red wine (used a light red)
dash olive oil
several leaves of fresh basil
Boil a pot of salted water (approx 4 cups) with 2 cups red wine and add the lasagna -boil according to directions on the package. I also added some herbs to the water.
Meanwhile wash the vegetables, salt and pepper, squeeze lemon juice and drizzle balsamic vinegar and olive oil over them. Let them stand while the lasagna cooks.
Make the cheese mixture. Take the soft cheeses and mix in 1/4 cup of the parmesan along with the egg. Add pepper, thyme, oregano, basil to taste.
Mix the pasta sauce with the rest of the wine (1/2-3/4 cup).
In a 9x13 inch pan, put a layer of the lasagna cooked in wine. Cover with half of the cheese mixture. Sprinkle with fresh basil. Add a layer of the marinated spinach and broccoli. Cover with half of the red wine/pasta sauce. Repeat layers. Sprinkle the top with the rest of the parmesan cheese. Bake at 375 for 20-30 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user NGSMART1.