Two Cheese Vegetable Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 sprays cooking spray1/2 cup onion(s), diced2 cup button mushrooms, or cremini mushrooms, sliced2 medium garlic clove(s), minced16 oz chopped frozen spinach, thawed and well-drained15 oz fat-free ricotta cheese1 cup shredded fat-free mozzarella cheese1 large egg white(s)1/8 tsp ground nutmeg14 oz canned tomato sauce14 oz canned diced tomatoes, with basil, garlic and oregano8 oz uncooked whole-wheat pasta, lasagna noodles (9 noodles)2 Tbsp SoyaKaas Grated Parmesan Style Soy Cheese, or similar product
Preheat oven to 350ºF.
Coat a large nonstick skillet with cooking spray and set pan over
medium-high heat. Add onion, mushrooms and garlic; sauté until mushroom
liquid cooks off, about 5 to 7 minutes. Add spinach; cook until liquid
evaporates, about 2 minutes more. Remove skillet from heat and transfer
mixture to a large bowl. Add ricotta, mozzarella, egg white and nutmeg;
mix well to combine.
Mix together tomato sauce and diced tomatoes in another bowl. Spoon 3/4
cup of tomato mixture into bottom of an 11 X 7-inch baking dish. Top
with 3 uncooked lasagna noodles. Top with 3/4 cup more of tomato
mixture and 1/2 of cheese mixture; spread cheese mixture to make an
even layer. Top with 3 more noodles and press noodles slightly into
cheese mixture. Top noodles with 3/4 cup more of tomato mixture and
remaining cheese mixture. Top with remaining 3 noodles, pressing
noodles slightly into cheese mixture. Top with remaining tomato
mixture. Sprinkle with grated cheese topping.
Bake until lasagna filling is bubbly and top is golden, about 40 minutes. Let stand 10 minutes before slicing into 6 pieces.
You can lots of vegetables to the cheese filling to bulk it out and add very low calorie, fat-free flavor.
Making our own tomato mixture to create a flavorful pasta sauce that isn’t loaded with oil or salt.
Serves 6
Coat a large nonstick skillet with cooking spray and set pan over
medium-high heat. Add onion, mushrooms and garlic; sauté until mushroom
liquid cooks off, about 5 to 7 minutes. Add spinach; cook until liquid
evaporates, about 2 minutes more. Remove skillet from heat and transfer
mixture to a large bowl. Add ricotta, mozzarella, egg white and nutmeg;
mix well to combine.
Mix together tomato sauce and diced tomatoes in another bowl. Spoon 3/4
cup of tomato mixture into bottom of an 11 X 7-inch baking dish. Top
with 3 uncooked lasagna noodles. Top with 3/4 cup more of tomato
mixture and 1/2 of cheese mixture; spread cheese mixture to make an
even layer. Top with 3 more noodles and press noodles slightly into
cheese mixture. Top noodles with 3/4 cup more of tomato mixture and
remaining cheese mixture. Top with remaining 3 noodles, pressing
noodles slightly into cheese mixture. Top with remaining tomato
mixture. Sprinkle with grated cheese topping.
Bake until lasagna filling is bubbly and top is golden, about 40 minutes. Let stand 10 minutes before slicing into 6 pieces.
You can lots of vegetables to the cheese filling to bulk it out and add very low calorie, fat-free flavor.
Making our own tomato mixture to create a flavorful pasta sauce that isn’t loaded with oil or salt.
Serves 6
Nutritional Info Amount Per Serving
- Calories: 269.6
- Total Fat: 1.2 g
- Cholesterol: 16.6 mg
- Sodium: 664.1 mg
- Total Carbs: 45.1 g
- Dietary Fiber: 4.0 g
- Protein: 19.5 g
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