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Рецепт Vegetable Lasagna
by CookEatShare Cookbook

Vegetable Lasagna
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Ингредиенты

  • 6 uncooked lasagna noodles
  • 1 onion, diced
  • 1 c. (about 2 1/2 ounce.) fresh mushrooms, thinly sliced
  • 1 med. zucchini, thinly sliced
  • 3 garlic cloves, chopped
  • 2 tbsp. water
  • 1 c. lowfat part skim ricotta or possibly cottage cheese
  • 1/2 c. shredded carrots
  • 1 (9 ounce.) pkg. frzn minced spinach, thawed, squeezed dry
  • 2 egg whites
  • 1 (14 ounce.) jar spaghetti sauce
  • 3 ounce. (3/4 c.) shredded lowfat part skim mozzarella cheese
  • 2 tbsp. grated Parmesan cheese

Инструкции

  1. Cook lasagna noodles to desired doneness as directed on package. Drain; rinse with warm water.
  2. Heat oven to 350 degrees. Spray medium nonstick skillet with nonstick cooking spray. heat over medium-high heat till warm. Add in onion, mushrooms, zucchini and garlic; cook and stir 1 minute. Add in water; cover and cook 3-4 min till crisp tender.
  3. In a small bowl combine ricotta cheese, carrot, spinach and egg whites; mix well. In an ungreased 12 x 8 inch (2 qt) baking dish, layer half of cooked noodles, half of sauce, half of mushroom mix and half of ricotta cheese mix; repeat layers. Sprinkle with mozzarella and Parmesan cheese. Bake at 350 degrees for 30-35 min till warm and bubbly. Let stand 10 min before serving. Yields 8 servings.