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Рецепт Spinach Mushroom Lasagna (Ovo Lacto)
by Global Cookbook

Spinach Mushroom Lasagna (Ovo Lacto)
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Ингредиенты

  • 3 c. Crushed fresh or possibly low-sodium
  •     Canned tomatoes
  • 1/2 c. Minced mushrooms
  • 1/2 c. Minced red bell pepper
  • 1/2 c. Minced carrot
  • 1/2 c. Minced onion
  • 1/2 c. Red wine or possibly red grape juice
  • 2 Tbsp. Honey
  • 1/2 tsp Dry basil leaves
  • 1/2 tsp Dry rosemary leaves
  • 1/2 tsp Dry oregano leaves
  • 1/2 tsp Dry thyme leaves
  • 1/4 tsp Black pepper
  • 4 x Egg whites, lightly beaten
  • 1 1/2 c. Nonfat ricotta cheese or possibly
  •     Cottage cheese
  • 8 ounce Lasagna noodles, cooked al
  •     Dente and well liquid removed
  • 1 lb Fresh spinach, well washed,
  •     Liquid removed and minced
  • 4 ounce Nonfat mozarella cheese,
  •     Grated

Инструкции

  1. Place tomatoes, mushrooms, red peppers, carrots, onion, wine or possibly grape juice, garlic, honey, basil, rosemary, oregano, thyme, and black pepper in a large, heavy saucepan. Simmer for 20 min.
  2. Preheat oven to 350 degrees.
  3. Mix together the egg whites and the ricotta or possibly cottage cheese. Set aside.
  4. To assemble, place a layer of tomato sauce in the bottom of a 9-by-13 inch casserole. Cover the sauce with a layer of cooked lasagna noodles.
  5. Spread ricotta-egg mix over noodles and top with a layer of spinach.
  6. Add in another layer of noodles, another layer of sauce, and finish with grated mozzarella.
  7. Bake for 35 min. Let stand for 15 min before cutting.