Italian vegetable Lasagne
- Number of Servings: 6
Ingredients
Flour, white, 0.5 cup*Whole Wheat Flour, 0.5 cup*Fresh Zuchinni and/or Squash, 0.75 cupSweet peppers (bell), 0.5 tbsp)Garlic, 4 clovesOnions, raw, 1 largeRed Ripe Tomatoes, 2 large whole (3" dia)Mushrooms, fresh, 0.5 cup, pieces or slicesSweet peppers (bell), 1 large (2-1/4 per lb, approx 3-3/4"Eggplant, fresh, 75 gramsEgg, fresh, 1 mediumOlive Oil, 2 tbspFamous Cottage Cheese Dip, 1 serving (Check recipe in my Italian Cook book :D)
1. Sprinkle salt on sliced eggplant,leave aside for about half an hour, wash and
drain well.
2. Heat oil in a pan, add chopped onion, crushed garlic and sliced capsicum, cook
until onions are a little softened.
3. Add eggplant and cook for about 3-4 minutes, then stir in mushroom, sliced
zucchini, roughly chopped blanched tomatoes and cook for about 2 minutes.
4. Season with salt, pepper, dried basil and keep aside.
5. Mix the flour and salt and make a well in the center.
6. Add 1 egg and 1 tbsp oil and mix to a bread crumb consistency.
7. Add 2 tbsps water and knead lightly for 5-10 mins.
8. Cover and rest the dough for 10 mins, then divide into 3 parts and roll out on a
floured board into a 12"inch square.
9. Cut each square into 6" inch strips and cook in boiling salted water for 3 mins.
10.Drain the strips and put in cold water and keep aside.
11.Layer the lasagna sheets and vegetable mixture in a greased oven proof dish,
ending with pasta as the top layer.
12. Pour the cheese sauce over and bake in a preheated oven for about 20
minutes
Serving Size: 6 servings "Main Dish"
Number of Servings: 6
Recipe submitted by SparkPeople user SPARKHEBA.
drain well.
2. Heat oil in a pan, add chopped onion, crushed garlic and sliced capsicum, cook
until onions are a little softened.
3. Add eggplant and cook for about 3-4 minutes, then stir in mushroom, sliced
zucchini, roughly chopped blanched tomatoes and cook for about 2 minutes.
4. Season with salt, pepper, dried basil and keep aside.
5. Mix the flour and salt and make a well in the center.
6. Add 1 egg and 1 tbsp oil and mix to a bread crumb consistency.
7. Add 2 tbsps water and knead lightly for 5-10 mins.
8. Cover and rest the dough for 10 mins, then divide into 3 parts and roll out on a
floured board into a 12"inch square.
9. Cut each square into 6" inch strips and cook in boiling salted water for 3 mins.
10.Drain the strips and put in cold water and keep aside.
11.Layer the lasagna sheets and vegetable mixture in a greased oven proof dish,
ending with pasta as the top layer.
12. Pour the cheese sauce over and bake in a preheated oven for about 20
minutes
Serving Size: 6 servings "Main Dish"
Number of Servings: 6
Recipe submitted by SparkPeople user SPARKHEBA.
Nutritional Info Amount Per Serving
- Calories: 198.8
- Total Fat: 7.6 g
- Cholesterol: 33.6 mg
- Sodium: 105.2 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 3.7 g
- Protein: 7.8 g
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