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Lasagna With Marinara Sauce
* Exported from MasterCook II *
Lasagna With Marinara Sauce
Recipe By : davenpor@ben.dev.upenn.edu (Donna Davenport)
Serving Size : 8 Preparation Time :0:00
Categories : Italian Sauces
Vegetarian Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Cans Tomatoes -- crushed
5 Garlic Cloves -- or 6, chopped
Handful Parsley
Some Basil
1 Sm Onion
Salt -- to taste
Lasagna:
1 1/2 Box Lasagna Noodles -- will have some
-- left over
3 lb Fatfree Ricotta Cheese -- to 4 lbs
4 Egg Whites -- or substitute
2 C Spinach Leaves -- de-stemmed, steam
2 C Carrots -- boil, mash
3 Long Zucchini -- cut in long stips,
-- steam
Sun-Dried Tomatoes -- chopped fine
White And Black Pepper -- to taste
Some Garlic Cloves -- crushed, or powder
1/2 lb Mushrooms -- chopped
In a lg pot, saute the onion and garlic in a little water. Add the
tomatoes and basil. Let simmer on low for an hour, then add salt and
parsley to taste.
Boil the lasagna noodles and lay them out on a tablecloth so they remain
flat and dry, set aside. In a lg bowl mix ricotta cheese with egg, white
pepper, black pepper and sun-dried tomatoes. Place 1/3 of the mixture in
a separate bowl with the spinach and 1/3 of the mixture in a separate bowl
with the carrots (add extra pepper to carrots) - you should have 1/3 plain
cheese left. Ladle some marinara sauce on the bottom of a lg lasagna pan
and then add noodles to cover the bottom. Layer the steamed zucchini on
top of the noodles -- spice the zucchini as you like garlic and pepper is
good. Add another layer of noodles. Add the carrot and cheese mixture
and another layer of noodles. Add the spinach and ricotta mixture and
another layer of noodles. Add some marinara sauce and the remainder of
the cheese. The top layer is the topped with noodles tomato sauce and the
copped mushrooms plus any left-over sun-dried tomatoes and/or parsley you
have around. Bake at 350 deg F. about 45 min. Serve with marinara sauce.
Notes:
You can substitute tofu for cheese if you don't want to eat cheese, and
egg beaters for the egg whites. Also, I've made this with only 3 layers:
the zucchini, the carrot & cheese, and the spinach and cheese -- when I
was feeling like less cheese was in order and it was still delish.
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NOTES : Cal 222.1
Fat 0.7g
Carbs 27.1g
Dietary Fiber 3.3g
Protein 28.3g
Sodium 257mg
CFF 2.9%
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