GI Diet Vegetarian Lasagna
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 325.3
- Total Fat: 10.8 g
- Cholesterol: 4.6 mg
- Sodium: 831.3 mg
- Total Carbs: 54.9 g
- Dietary Fiber: 8.3 g
- Protein: 17.3 g
View full nutritional breakdown of GI Diet Vegetarian Lasagna calories by ingredient
Introduction
Lots of veggies and fiber, holds together surprisingly well, and gives 6 gigantic portions Lots of veggies and fiber, holds together surprisingly well, and gives 6 gigantic portionsNumber of Servings: 6
Ingredients
-
Bunch of spinach
8 oz. instant Lasagna sheets
2 Tablespoons grated parm or low fat cheddar cheese
2 teaspoons oil
1 med. onion
2-3 cloves garlic
8 oz. mushrooms sliced
1 green pepper
1 6 ounce tomato paste
1 1 lb. can of any beans (I prefer black beans)
1 15 ounce can minced tomatoes
Mixed herbs (Parsley, garlic salt, pepper, etc)
1 1/2 tablespoons margarine
1 tablespoon white flour
1 1/2 cups low fat milk
1/2 cup grated low fat cheese
pinch ground nutmeg
fresh ground black pepper
Directions
#1- Blanch/steam spinach until wilted
#2-For veggie sauce, heat oil in non-stick frying pan, add onions and garlic and cook about 5 mins or until soft, add mushrooms and peppers and continue to cook 5 mins., stirring occasionally. Add the tomato paste, beans, tomatoes and herbs. Bring to a boil and simmer partly covered for 15-20 mins.
#3-Meanwhile for cheese sauce, melt the margariine in a sauce pan or a microwave bowl, stir in the flour and cook 1 minute, remove from heat. Gradually add milk, stirring until smooth, stir over med. heat, until sauce boils and thickens. Remove from heat, add in cheese, nutmeg and pepper.
#4-To assemble, pour half of veggie sauce on bottom of a ovenproof dish (7X10") Cover with a layer of lasagna sheets, then half the spinach. Spread a thin layer of cheese sauce over the spinach, Top with remaining layers of veggie sauce, lasagna sheets, spinach and cheese sauce. Sprinkle with parm or cheddar cheese.
#5-Cover with aluminum foil and bake in a moderate oven (350 F) for 40 minutes. Remove foil and bake further 30 mins or until the top is beginning to brown.
Number of Servings: 6
Recipe submitted by SparkPeople user ICEDREGULAR.
#2-For veggie sauce, heat oil in non-stick frying pan, add onions and garlic and cook about 5 mins or until soft, add mushrooms and peppers and continue to cook 5 mins., stirring occasionally. Add the tomato paste, beans, tomatoes and herbs. Bring to a boil and simmer partly covered for 15-20 mins.
#3-Meanwhile for cheese sauce, melt the margariine in a sauce pan or a microwave bowl, stir in the flour and cook 1 minute, remove from heat. Gradually add milk, stirring until smooth, stir over med. heat, until sauce boils and thickens. Remove from heat, add in cheese, nutmeg and pepper.
#4-To assemble, pour half of veggie sauce on bottom of a ovenproof dish (7X10") Cover with a layer of lasagna sheets, then half the spinach. Spread a thin layer of cheese sauce over the spinach, Top with remaining layers of veggie sauce, lasagna sheets, spinach and cheese sauce. Sprinkle with parm or cheddar cheese.
#5-Cover with aluminum foil and bake in a moderate oven (350 F) for 40 minutes. Remove foil and bake further 30 mins or until the top is beginning to brown.
Number of Servings: 6
Recipe submitted by SparkPeople user ICEDREGULAR.
