Sunday, January 8, 2012

Low Fat Vegetable Lasagna

  • 2 tsp olive oil
  • 1 garlic clove, crushed
  • 1 medium onion, finely chopped
  • 1 1/2 cups cremini mushrooms, sliced
  • 1 celery stalk, chopped
  • 1 medium carrot, diced
  • 1 medium zucchini, chopped
  • 1 yellow squash, chopped
  • 1 28-ounce can crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp oregano or mixed Italian herbs
  • Freshly ground black pepper
  • 2 handfuls baby spinach salad leaves, roughly chopped
  • 1 15-ounce tub fat-free or low fat ricotta
  • 8-ounces no-cook lasagna noodles
  • 3/4 cup reduced fat shredded mozzarella cheese
Preheat oven to 375 degrees, and coat an 11 X 7-inch baking dish with nonstick cooking spray. Heat oil in a large saucepan. Sauté garlic for 1 minute, followed by onion, mushrooms, celery, carrots, zucchini and squash. Gently sauté for 10 minutes until vegetables are softened. Add tomatoes, tomato paste, herbs and some black pepper. Bring to a boil, then reduce to a simmer for 10 minutes. Stir in spinach.
Spread a cup of sauce on the bottom of the baking dish. Top with noodles, followed by half the ricotta cheese; add another layer of sauce, followed by noodles and remaining ricotta cheese. Continue with remaining noodles and sauce, ending with sauce. Top with mozzarella and bake for 30 minutes. Serves 8.

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