Linda in posted 02-17-99
Easy Vegetable Lasagna
Prep time: 25 minutes plus standing
Baking time: 40 to 45 minutes
Degree of difficulty: easy
Sauce:
1 tablespoon olive oil
2 cups sliced white mushrooms
2 cups sliced zucchini
1/2 cup diced onion
1 jar (26 oz.) prepared spaghetti sauce
1 can (14 1/2 oz.) Italian-style diced tomatoes with liquid
1/2 teaspoon oregano
1/4 teaspoon ground red pepper
Filling:
1 container (15 oz.) low-fat ricotta cheese
1/4 cup freshly grated Parmesan cheese
1 large egg, lightly beaten
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
8 to 10 uncooked lasagne noodles
2 cups shredded part-skim mozzarella, divided
Heat oven to 375°F.
Make sauce: Heat oil in large skillet over medium-high heat. Add mushrooms, zucchini and onion; cook 6 to 7 minutes, until tender. Stir in spaghetti sauce, diced tomatoes with liquid, oregano and pepper; set aside.
Lightly coat a 13x9-inch glass baking dish with vegetable cooking spray. Combine ricotta, Parmesan, egg, parsley and salt in medium bowl.
Spread 2 cups sauce over bottom of prepared dish. Arrange 4 or 5 uncooked lasagne noodles lengthwise and slightly overlapping on top. Spread all of ricotta mixture over top to cover; sprinkle evenly with 1 1/2 cups mozzarella. Pour 1 1/2 cups sauce on top. Repeat layering
remaining noodles over sauce. Top with remaining sauce; sprinkle with remaining mozzarella.
Cover with foil and bake 20 minutes. Uncover and bake 20 to 25 minutes more until bubbly. Let stand 10 minutes before serving. Makes 8 servings.
PER SERVING
Calories 380
Total Fat 15 g
Saturated Fat 6 g
Cholesterol 58 mg
Sodium 923 mg
Carbohydrates 42 g
Protein 19 g
Vegetable Lasagna
From LHJ online http://www.lhj.com
2 teaspoons vegetable oil
3 cups unpeeled diced eggplant
3/4 cup chopped onion
1 teaspoon minced garlic
1 can (28 oz.) crushed tomatoes
Salt
1/2 teaspoon sugar
1/4 teaspoon basil
1 pound carrots, peeled and shredded
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (15 oz.) part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese
1 large egg, beaten
Pinch nutmeg
9 lasagne noodles, cooked according to package directions
2 tablespoons freshly grated Parmesan cheese
Heat oil in large nonstick skillet over medium-high heat. Add
eggplant, onions and garlic; cook, stirring, 5 minutes. Stir in
tomatoes, 1 teaspoon salt, and the sugar and basil. Bring to boil;
reduce heat to low, cover and simmer until eggplant is tender, 20
minutes. Makes 4 3/4 cups.
Meanwhile, heat oven to 375°F. Bring 2 quarts water to boil in large
saucepan. Add carrots and cook 1 minute; drain. Combine carrots,
spinach, ricotta, mozzarella, egg, 1/4 teaspoon salt and the nutmeg in
large bowl.
Spoon 1 1/4 cups eggplant sauce in 13x9-inch baking dish. Layer with
3 lasagne noodles and half the spinach mixture, 3 more noodles and 1 3/4
cups sauce, then remaining spinach and noodles. Top with remaining
sauce. Sprinkle with Parmesan. Bake, uncovered, 30 to 40 minutes, until
hot. Makes 8 servings.
PER SERVING
Calories 305
Total Fat 10 g
Saturated Fat 5 g
Cholesterol 52 mg
Sodium 721 mg
Carbohydrates 39 g
Protein 18 g
Vegetable Lasagna
from: Campbell's Dry Soup Mix Cookbook
1 package (10 oz.) frozen chopped spinach, thawed and well drained
1 cup shredded carrots
1/2 cup chopped onion
1 teaspoon dried basil, crushed
1/4 teaspoon pepper
1 clove garlic, minced
2 tablespoons butter or margarine
2 cups water
1 pouch Campbells Cheddar cheese Soup mix
1 container (15 oz.) ricotta cheese
1 egg, beaten
1/3 cup grated Parmesan cheese
6 lasagna noodles, cooked and drained
2 cups shredded Mozzarella cheese (8 oz.)
Preheat oven to 375 deg F.
In 10 inch skillet over medium - high heat, cook spinach, carrots, onion, basil, pepper and garlic in butter until onion is tender, stirring often.
In medium bowl, whisk 1/2 cup of the water into soup mix until smooth. Gradually add remaining 1 1/2 cups water, mixing well. Add to skillet. Over medium-high heat, heat to
boiling, stirring constantly, remove from heat.
In small bowl, stir together, ricotta, egg and Parmesan until well mixed.
In 9 x 9 inch baking pan, spread about 1/2 cup of vegetable mixture. Arrange 3 lasagna noodles over vegetable mixture, trimming to fit pan. Spread with 1/2 of the
ricotta mixture, then 1/2 of the remaining vegetable mixture. Sprinkle with 1/2 the mozzarella. Repeat layers and cover with foil, bake 30 minutes. Uncover, bake 15 minutes more. Let stand 10 minutes before erving Serves 6
Note: canned cheddar cheese