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Leaner lasagnas ... lots of vegetables, lots of options.

A long-time family favorite, lasagna updates its profile to suit the leaner diet demanded by fitness-conscious diners. These versions have the hearty flavor of the original, but replace meat with vegetables. For added substance, include tofu, or lean ground turkey or veal.

Vegetable Lasagna

1 package (8 oz.) dry Lasagna

noodles

4 Carrots (abOUt 3/4 lb. total), ends

trimmed, cut into 1/2-inch-thick slices

3 zucchini (about 1 lb. total), ends

trimmed, cut into 1/4-inch-thickslices

2 tablespoons olive oil or salad oil

1 medium-size onion, chopped

1/2 pound mushrooms, thinly sliced

1 teaspoon each dry basil, dry thyme

leaves, and dry oregano leaves

1 jar (32 oz.) marinara sauce

2 packages (10 oz. each) frozen

chopped spinach, thawed

1/2 pound ricotta cheese

3/4 pound mozzarella cheese,

shredded

1/4 cup grated parmesan cheese

In a 5- to 6-quart pan, bring 3 quarts water to a boil over high heat. Add noodles and carrots; cook 6 minutes. Add zucchini; cook until noodles are just tender to bite, 4 to 5 minutes longer. Drain well.

In the same pan, combine oil, onion, mushrooms, basil, thyme, and oregano. Cook over high heat, stirring often, until onion is limp and liquid evaporates, 5 to 8 minutes. Stir in marinara sauce; set aside. Squeeze liquid out of spinach. Mix spinach and ricotta cheese; set aside.

In a shallow 2 1/2- to 3-quart baking dish, spread 1/2 of the sauce. Arrange 1/2 of the noodles over sauce. Sprinkle evenly on top 1/2 each of the vegetables, spinach mixture, and mozzarella cheese. Repeat layers, ending with sauce. Sprinkle with parmesan cheese. (If made abead, cover and chill up until the next day.)

Set baking dish on a 10- by 15-inch baking pan to catch any drips. Bake freshly assembled Lasagna, uncovered, in a 400 degrees oven until hot in center, about 25 minutes. Bake cold Lasagna, uncovered, in a 350 degrees oven, until hot in center, about 50 minutes. Let stand about 5 minutes before serving. Makes 6 servings.-Emily Connery, Friday Harbor, Wash.

Per serving : 580 cal ; 29 g protein; 61 g carbo.; 2 7 g fat,- 59 mg chol. ; 1,365 mg sodium.

Tofu Lasagna

Follow recipe for vegetable Lasagna (recipe precedes), but omit mushrooms.

Coarsely break 1 pound firm tofu into chunks and drain in a colander. With paper towels, press tofu to remove excess liquid. Cook tofu with onion and herbs until liquid evaporates and onion is limp, about 5 minutes.-Barbara Tuttle, Beaverton, Ore.

Per serving: 680 cal; 40 g protein; 63 g carbo.; 34 g fat, 59 mg chol. ; 1,374 mg sodium.

Ground Turkey Lasagna

Follow recipe for vegetable Lasagna (recipe precedes), but omit mushrooms. Add 1/2 pound ground lean turkey or veal and cook, stirring, with onion and herbs until meat is crumbly, about 5 minutes. Per serving : 631 cal ; 35 g protein; 60 g carbo. ; 31 g fat; 84 mg chol.; 1,398 mg sodium.
COPYRIGHT 1988 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1988 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Sep 1, 1988
Words:497
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