Healthy Recipes
Low fat Vegetable Lasagna
Ingredients:
- 1 package Lasagna noodles
- low-sodium vegetable broth
- part-skim Ricotta Cheese (16 oz.)
- shredded parmesan cheese; part-skim mozzarella cheese
- fresh spinach, shredded carrots
- sliced mushrooms
- garlic clove
- one can of tomato sauce
- one egg
Directions
1. Preheat oven to 375.
2. In small bowl, mix 3 cups of Ricotta cheese, 1 cup parm. cheese, and egg.
3. Begin to boil the water for the lasagna noodles, add salt to taste.
4. Sauté separately each of the vegetables, adding one cup of vegetable broth (use instead of olive oil) to pan.
5. Sauté garlic with spinach mixture.
6. When the noodles are done, empty into colander and run some cold water on the noodles so they don't stick.
7. At the bottom of the pan, add a thin layer of tomato sauce.
8. Then add a noodle layer, one vegetable layer with cheese mixture (mushrooms and cheese work well), noodle layer, then remaining vegetables.
9. Top the dish with remaining tomato sauce and sprinkle with mozzarella cheese.
10. Cover tightly with tin foil and cook for 45 minutes at 375.
11. Take the foil off the last few minutes to brown the top.