Date: Tue, 26 Oct 1999 02:20:52 -0700
From: Kathleen (firstname.lastname@example.org)
For some reason I didn't expect this lasagna to be very good, but made it
because I'm trying to do a lot of cooking with this cookbook and was in the
mood for lasagna. But, it WAS very good. I used fatfree soy mozzarella
cheese. Spaghetti sauce comes in jars with almost 3 1/2 cups sauce. I
opened a second jar to get the four cups sauce the recipe calls for, but
next time I will just use salsa for the additional sauce since we always
seem to have an opened jar of that.
* Exported from MasterCook *
Recipe By : Vegetarian Cooking for Healthy Living, page 98
Serving Size : 12 Preparation Time :0:00
Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups diced onions
3 large garlic clove -- minced
4 cups cooked and drained broccoli
cut in small pieces
4 cups spaghetti sauce
1 1/2 cups water -- divided
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon fennel seeds
1/4 cup chopped fresh parsley
9 uncooked lasagna noodles
15 ounces nonfat and low-cholesterol ricotta cheese
1 cup nonfat Mozzarella cheese
Nonfat cooking spray
KMS note: directions call for cooked broccoli, yet they also have
directions for cooking the broccoli. I steamed the broccoli and then mixed
it with the sauteed onions and garlic.
9 X 13" BAKING PAN; 12 PORTIONS
The beauty of this lasagna is that that noodles cook as the lasagna is
baking, eliminating the need to handle the hot noodles which shortens the
Saute=82 onions and garlic in skillet sprayed with nonfat cooking spray. Ad=
broccoli and about 3 tablespoons of water. Steam covered to partially
cook. Cook out excess water, if any.
In separate bowl, mix spaghetti sauce, remaining water, basil, oregano,
fennel seed and parsley.
Layering: Pour 1 cup sauce in bottom of a 9 x 13-inch baking pan. Place 3
noodles on the sauce, spread with 1/2 of ricotta cheese. Cover with
broccoli and onion mixture. Add another layer of sauce. Add 3 more
noodles, the rest of the ricotta, all of the Mozzarella and more sauce,
then the 3 remaining noodles and the remainder of the sauce. Cover tightly
and bake at 350F for 1 to 1 1/2 hours or until noodles are done. Uncover
for the last 20 minutes of baking. Let sit 10 minutes before serving.
Note: Select a spaghetti sauce with less than 1 g fat per 1/2 cup.
Nutrition information per serving: Calories: 170, Protein: 13.5,
Carbohydrate: 27.5, Fat: less than 1 g, Cholesterol: 3mg, Sodium: 347mg,
Fiber: 2g. Dietary Exchanges: 1 starch, 2 vegetable and 1 very lean meat.