One Day at a Time Lasagnettes
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 334.2
- Total Fat: 8.3 g
- Cholesterol: 24.7 mg
- Sodium: 395.5 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 11.4 g
- Protein: 25.9 g
View full nutritional breakdown of One Day at a Time Lasagnettes calories by ingredient
Introduction
These individual pans of baked pasta are filled with hearty protein and fibre from beans, whole wheat noodles and textured vegetable protein, creaminess from ricotta and tons of nutrients from a homemade vegetable sauce and lots of spinach. You can bake them right away, freeze them "raw" and bake them later, or prebake, freeze and reheat them when you need them. These individual pans of baked pasta are filled with hearty protein and fibre from beans, whole wheat noodles and textured vegetable protein, creaminess from ricotta and tons of nutrients from a homemade vegetable sauce and lots of spinach. You can bake them right away, freeze them "raw" and bake them later, or prebake, freeze and reheat them when you need them.Number of Servings: 15
Ingredients
-
"Un-Beef" Filling
2 cups dry TVP
1 1/4 cups hot "un-beef" broth
1 tbsp soy sauce
1 3/4 cups Dark and Rich Sundried Tomato Sauce
"White and Green" Filling
2 cups cooked navy beans, drained and rinsed
2 cups low fat ricotta cheese (I used homemade)
17.6 oz (500 g) chopped frozen spinach (I used Cookin' Greens)
pinch each black pepper and kosher salt
Assembly
20 whole wheat lasagna noodles
3/4 cup Dark and Rich Sundried Tomato Sauce
375g low fat mozzarella cheese, finely grated
Tips
Dark and Rich Sundried Tomato Sauce: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2139600&ff=1
Directions
"Un-Beef" Filling:
Combine the TVP, broth and soy sauce in a bowl. Cover and let stand 15 minutes.
Stir in the sauce and set aside.
"White and Green" Filling:
In a food processor, puree the navy beans until smooth.
Add the ricotta, spinach, salt and pepper and pulse in until combined.
Assembly:
Grease 15 4 x 3" foil baking pans and place on cookie sheets.
In a large pot of boiling, salted water, cook lasagna noodles until they are 2 minutes shy of the "al dente" time stated on the box.
Drain and spread flat on a cookie sheet to cool slightly.
Cut noodles into thirds across the "short" side. You should have 60 pieces.
On the bottom of each mini-pan, spread a thin layer of sauce. Top with 1 noodle piece, then a layer of spinach filling, another noodle and a layer of "Un-Beef" filling.
Top with the last noodle, a (generous) layer of plain sauce and a layer of mozzarella.
You can bake these all at once and freeze them cooked for fast reheating, or freeze them raw and bake later.
If cooking immediately:
Preheat the oven to 375F.
Bake lasagnettes on the cookie sheets, covered, for 30 minutes. Uncover and bake a further 10-15 minutes, until browned and bubbly.
Let stand 10 minutes before serving.
If cooking from frozen:
Preheat the oven to 325F.
Bake lasagnettes on the cookie sheets, covered, for 50 minutes. Uncover and bake a further 10-15 minutes, until browned and bubbly.
Let stand 10 minutes before serving.
When reheating (assuming cooked previously):
Thaw lasagne completely in the fridge.
Preheat oven to 350F.
Dock the lasagna all over with a fork and drizzle in about 1 - 2 tsp milk.
Cover and bake lasagnettes on the cookie sheets for 15-20 minutes, until heated through.
Serving Size: Makes 15 4 x 3" foil baking pans
Combine the TVP, broth and soy sauce in a bowl. Cover and let stand 15 minutes.
Stir in the sauce and set aside.
"White and Green" Filling:
In a food processor, puree the navy beans until smooth.
Add the ricotta, spinach, salt and pepper and pulse in until combined.
Assembly:
Grease 15 4 x 3" foil baking pans and place on cookie sheets.
In a large pot of boiling, salted water, cook lasagna noodles until they are 2 minutes shy of the "al dente" time stated on the box.
Drain and spread flat on a cookie sheet to cool slightly.
Cut noodles into thirds across the "short" side. You should have 60 pieces.
On the bottom of each mini-pan, spread a thin layer of sauce. Top with 1 noodle piece, then a layer of spinach filling, another noodle and a layer of "Un-Beef" filling.
Top with the last noodle, a (generous) layer of plain sauce and a layer of mozzarella.
You can bake these all at once and freeze them cooked for fast reheating, or freeze them raw and bake later.
If cooking immediately:
Preheat the oven to 375F.
Bake lasagnettes on the cookie sheets, covered, for 30 minutes. Uncover and bake a further 10-15 minutes, until browned and bubbly.
Let stand 10 minutes before serving.
If cooking from frozen:
Preheat the oven to 325F.
Bake lasagnettes on the cookie sheets, covered, for 50 minutes. Uncover and bake a further 10-15 minutes, until browned and bubbly.
Let stand 10 minutes before serving.
When reheating (assuming cooked previously):
Thaw lasagne completely in the fridge.
Preheat oven to 350F.
Dock the lasagna all over with a fork and drizzle in about 1 - 2 tsp milk.
Cover and bake lasagnettes on the cookie sheets for 15-20 minutes, until heated through.
Serving Size: Makes 15 4 x 3" foil baking pans