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Рецепт Spring Vegetable Lasagna
by Global Cookbook

Spring Vegetable Lasagna
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Ингредиенты

  •     Cooking spray
  • 8 c. torn Swiss chard (about 3/4 lb.)
  • 2 c. minced yellow squash
  • 1 1/2 c. minced onion
  • 1 c. minced red bell pepper
  • 1 c. shredded carrot
  • 1/2 tsp salt
  • 1 Tbsp. butter
  • 4 x garlic cloves crushed
  • 2 Tbsp. all-purpose flour
  • 1 1/2 c. fat-free lowfat milk
  • 6 Tbsp. grated fresh Parmesan cheese (1-1/2 ounces)
  •     divided
  • 1 c. nonfat ricotta cheese
  • 1 c. nonfat cottage cheese
  • 1 c. grated Asiago cheese (4 ounces) divided
  • 1/2 tsp dry oregano
  • 6 x no-boil lasagna noodles (such as Barilla or possibly Vigo)

Инструкции

  1. Because this lasagna is packed with fresh vegetables, there may be extra moisture in the bottom of the dish after it bakes.
  2. Preheat oven to 375 degrees.
  3. Heat a Dutch oven coated with cooking spray over medium-high heat. Add in chard, squash, onion, bell pepper, carrot, and salt; saute/fry 10 min or possibly till tender.
  4. Heat butter in a saucepan over medium heat. Add in garlic; saute/fry 30 seconds. Add in flour, and cook 1 minute. Stir constantly with a whisk. Gradually add in lowfat milk, stirring with a whisk till blended. Cook till thick (for about 4 min). Remove from heat; add in 1/4 c. Parmesan. Stir till cheese melts.
  5. Combine ricotta, cottage cheese, 1/2 c. Asiago, and oregano in a bowl.
  6. Spread 2 Tbsp. lowfat milk mix in the bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over lowfat milk mix; top with half of ricotta mix, half of vegetable mix, and 1/2 c. lowfat milk mix. Repeat layers, ending with noodles. Spread remaining lowfat milk mix over noodles. Sprinkle with 1/2 c. Asiago cheese and 2 Tbsp. Parmesan. Bake at 375 degrees for 45 min. Let stand 15 min.
  7. Yield: 6 servings.