Free Recipe Low-Fat Vegetable Lasagne
Recipe Type: P Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 1
Ingredients for Low-Fat Vegetable Lasagne Recipe
9 Pieces Lasagne; uncooked
1 md Yellow onion; chopped (about
-1 cup)
1 ts Vegetable oil
2 Garlic cloves; crushed
8 oz Mushrooms; sliced thin
-(optional)
1/4 c Fresh parsley; chopped
1 pk Frozen spinach; (10 oz.)
-thawed, drained thoroughly
1/4 ts Salt
1/2 ts Dried basil
1/2 ts Dried oregano
2 c Meatless tomato or spaghetti
-sauce
1 Container part-skim or
-reduced fat ricotta cheese;
-(15 oz.)
3/4 c Shredded; part-skim
-mozzarella cheese
2 tb Grated Parmesan cheese
Low-Fat Vegetable Lasagne Preparation
Prepare pasta according to package directions; drain and cover with cool water until ready to use. While pasta is cooking, combine onions and oil in a skillet over medium heat until golden, about 5 minutes. Add the garlic and cook about 1 minute. Spoon out half the onions and reserve for later. Add the mushrooms (if using) to the onions in the skillet. Cook, stirring over medium heat, until the mushrooms are tender and slightly browned, about 7 minutes. Add the parsley and a pinch of salt; transfer to a bowl. Add the reserved cooked onion and the spinach to the skillet. Cover and cook over medium heat until the spinach is wilted, about 3 minutes. Uncover and cook over medium heat to evaporate any excess moisture, about 1 minute. Season with a pinch of salt. Heat oven to 350