Lighter Lasagne with Tomato Wine Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
TOMATO WINE SAUCE:2 tsp olive oil1 c finely chopped onion2+ cloves garlic minced1/4 tsp salt (optional)2 tsp ground fennel1 tsp dried oregano1 tsp dried basil(or 2+ tsp of Italian seasoning blend)1/2 c red wine3 cups undrained canned tomatoes or puree (28 oz can)salt and pepper to tasteLIGHTER LASAGNE:2 c cubed zucchini1 c cubed bell peppers1 c chopped tomatoes or 1 can cubed tomatoes4 c sliced mushrooms1/4 tsp salt (optional)1/2 c dry red wine3 tbsp fresh basil10 oz fresh spinach, rinsed2 c low-fat cottage cheese1 c grated low-fat mozzarella cheese1/4 c finely grated parmesan1 recipe TOMATO WINE SAUCE (3 1/2 cups)1lb uncooked lasagna noodles.
TOMATO WINE SAUCE:
In saucepan, warm the oil. Add onions and garlic. Sprinkle with salt. Cover, and sauté on very low heat for 5-7 minutes until onions begin to soften. Add fennel, oregano, basil and cook for another minute. Pour in wine and bring to a boil. Add tomato puree to pan. Cover and simmer gently for about 20 minutes, stirring occasionally.
Per 2 oz serving: 25 calories, 0.7g protein, 0.8g fat, 3.4g carbs, 0.1g saturated fatty acids, 0.1g polyunsaturated fatty acids, 0.5g monounsaturated fatty acids, 0mg cholesterol, 118mg sodium, 0.2g total dietary fiber. Makes about 3 1/2 cups in about 40 minutes.
LIGHTER LASAGNE:
PREHEAT OVEN TO 350 degrees F
Combine zukes, peppers, mushrooms, salt, and wine in a saucepan. Bring to a boil, cover, then simmer on low heat for about 10 minutes, until veggies are tender and juicy. Add basil and set aside.
Cover and cook the spinach on high heat in just the water clinging to the leaved for about 3 minutes, until wilted but still bright green. Turn once. Drain, if necessary, and chip coarsely. Combine with cottage cheese, mozzarella, and Parm, and set aside.
Spread 1 cuo tomato sauce evenly on bottom of a 3-inch deep nonreactive 8x12-inch baking dish. Layer with 5 or 6 noodles, 1 generous cup undrained veggies, and 1 cup of spinach-cheese mixture. Cover with a second layer of noodles, 1 cup of sauce, 1 heaping cup of veggies, 1 cup of spinach-cheese mixture, and a third layer of noodles. Finally, add the remaining veggies, the remaining spinach-cheese mixture, a fourth layer of noodles, and the rest of the sauce. Cover tightly with foil and bake until noodles are tender, about 60 minutes. Let sit at least 10 minutes before cutting.
Per 12oz serving: 218 calories, 17.7g protein, 5.8g fat, 22.9g carbs, 3.2g saturated fatty acids, 0.5g polyunsaturated fatty acids, 1.6g monounsaturated fatty acids, 35mg cholesterol, 480mg sodium, 2.9g total dietary fiber. Serves about 10. Prep time 40 minutes. Baking time about 60 minutes.
Serving Size: divide the casserole dish into about 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user TWILAQ1.
In saucepan, warm the oil. Add onions and garlic. Sprinkle with salt. Cover, and sauté on very low heat for 5-7 minutes until onions begin to soften. Add fennel, oregano, basil and cook for another minute. Pour in wine and bring to a boil. Add tomato puree to pan. Cover and simmer gently for about 20 minutes, stirring occasionally.
Per 2 oz serving: 25 calories, 0.7g protein, 0.8g fat, 3.4g carbs, 0.1g saturated fatty acids, 0.1g polyunsaturated fatty acids, 0.5g monounsaturated fatty acids, 0mg cholesterol, 118mg sodium, 0.2g total dietary fiber. Makes about 3 1/2 cups in about 40 minutes.
LIGHTER LASAGNE:
PREHEAT OVEN TO 350 degrees F
Combine zukes, peppers, mushrooms, salt, and wine in a saucepan. Bring to a boil, cover, then simmer on low heat for about 10 minutes, until veggies are tender and juicy. Add basil and set aside.
Cover and cook the spinach on high heat in just the water clinging to the leaved for about 3 minutes, until wilted but still bright green. Turn once. Drain, if necessary, and chip coarsely. Combine with cottage cheese, mozzarella, and Parm, and set aside.
Spread 1 cuo tomato sauce evenly on bottom of a 3-inch deep nonreactive 8x12-inch baking dish. Layer with 5 or 6 noodles, 1 generous cup undrained veggies, and 1 cup of spinach-cheese mixture. Cover with a second layer of noodles, 1 cup of sauce, 1 heaping cup of veggies, 1 cup of spinach-cheese mixture, and a third layer of noodles. Finally, add the remaining veggies, the remaining spinach-cheese mixture, a fourth layer of noodles, and the rest of the sauce. Cover tightly with foil and bake until noodles are tender, about 60 minutes. Let sit at least 10 minutes before cutting.
Per 12oz serving: 218 calories, 17.7g protein, 5.8g fat, 22.9g carbs, 3.2g saturated fatty acids, 0.5g polyunsaturated fatty acids, 1.6g monounsaturated fatty acids, 35mg cholesterol, 480mg sodium, 2.9g total dietary fiber. Serves about 10. Prep time 40 minutes. Baking time about 60 minutes.
Serving Size: divide the casserole dish into about 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user TWILAQ1.
Nutritional Info Amount Per Serving
- Calories: 318.1
- Total Fat: 6.4 g
- Cholesterol: 12.6 mg
- Sodium: 537.2 mg
- Total Carbs: 44.6 g
- Dietary Fiber: 4.8 g
- Protein: 17.9 g
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