VEGETABLE LASAGNA
0 Picture
Ingredients
- • 9 uncooked whole-wheat lasagna noodles (about 8 oz)
- • 1 1/2 cups part-skim ricotta cheese
- • 2 egg whites
- • 2 oz Parmesan cheese, grated (1/2 cup)
- • 4 sprigs fresh parsley, chopped (2 tbsp)
- • Olive oil cooking spray
- • 5 oz baby spinach leaves (4 cups)
- • 2 medium leeks, thinly sliced (1 1/2 cups)
- • 2 cloves garlic, minced
- • 2 8-oz pkg sliced button mushrooms (6 cups)
- • 2 cups low-sodium marinara pasta sauce
- • 4 oz part-skim mozzarella cheese, shredded (1 cup)
Details
Servings 8
Preparation
Step 1
1. Cook pasta according to package directions, using sea salt and omitting any butter or oil listed on package.
2. Preheat oven to 400°F.
3. In a medium bowl, combine ricotta, egg whites, Parmesan and parsley, mixing well.
4. Heat a large nonstick skillet over medium heat. Mist with cooking spray and add spinach, leeks, garlic and mushrooms. Sauté
for 5 to 7 minutes or until tender, then drain. Add marinara and cook for 5 to 10 minutes or until thoroughly heated, stirring well.
Mist a 9- x 13-inch baking dish with cooking spray. Spread 1 cup marinara mixture onto bottom. Arrange 3 noodles over sauce,
touching side-by-side, and top with 1/2 cup ricotta mixture. Repeat layers of marinara mixture, noodles and ricotta mixture,
ending with third set of noodles. Top with mozzarella.
5. Cover lasagna with aluminum foil and bake in preheated oven for 25 minutes. Then uncover and bake for 15 more minutes or
until golden brown. Let stand for 10 minutes before serving.
NUTRIENTS per 4-oz serving (or 3- x 3-inch piece):
CALORIES: 294
TOTAL FAT: 9 g
SAT. FAT: 4 g
MON. FAT: 1 g
POL. FAT: 0.25 g
CARBS: 35 g
FIBER: 6 g
SUGARS: 5 g
PROTEIN: 19 g
SODIUM: 359 mg
CHOLESTEROL: 29 mg
Review this recipe