Date: Mon, 22 Mar 1999 21:31:20 -0800
From: Kathleen (firstname.lastname@example.org)
This was our dinner tonight. I made it yesterday and d.h. put it in the
oven so that it was finished when I got home after working rather late
* Exported from MasterCook *
Recipe By : Heathful Cooking by Mary Carroll, Star Trib 3/11/99
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup dry Sherry or defatted broth
1 cup sliced onions
3 cups mixed sliced bell peppers
(red & green and yellow)
2 cups sliced mushrooms
2 tablespoons chopped fresh basil
1 cup nonfat ricotta cheese
1 cup nonfat cottage cheese
4 cups reduced-calorie pasta sauce
1 pound lasagna noodles
2 tablespoons grated nonfat Parmesan cheese
1/4 cup toasted bread crumbs
Serves 8 to 10. Mixed colors of bell peppers make this a stunning main dish.
Heat Sherry in 10-inch nonstick skillet over medium-high heat. Add onions
and cook, stirring occasionally, until soft but not browned, 5 minutes.
Add peppers and mushrooms and cook until mushrooms lose their liquid, 5
minutes. Stir in basil. Remove from heat.
Puree ricotta and cottage cheeses in blender or food processor.
To assemble, spoon 1 cup of pasta sauce in bottom of 9-by 13-inch baking
pan coated with nonstick vegetable spray. Top with layer of uncooked
noodles, 1/3 of vegetables, then 1/3 of cheese mixture. Repeat until all
ingredients are used up, ending with pasta sauce.
In small bowl, stir together Parmesan cheese and bread crumbs and sprinkle
over lasagna. Cover with foil and refrigerate overnight.
Bake at 350 degrees for 1 hour. Remove foil and bake until lightly browned
and bubbling, about 15 to 20 minutes longer.
Calories 350, Carbohydrates 61 g, Protein 14 g, Fat 2 g, Cholesterol 7 mg,
Sodium 590 mg, Calcium 229 mg, Dietary fiber 5 g. WW points =6
Converted by MC_Buster.