Saturday, August 14, 2010

COOKS CORNER RECIPE: VEGETABLE LASAGNA

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Servings: 12 (about 3/4 cup each)

Carbs per serving: 21g

Prep: 45 Minutes

Bake: 50 Minutes

Stand: 10 Minutes

Oven:  350 degrees.

 

INGREEDIENTS:

  1. 9 dried whole grain lasagna noodles
  2. 1 medium leek, chopped (about 1/2 cup)
  3. 3 medium zucchini, thinly sliced
  4. 2 cups sliced fresh mushrooms
  5. 3/4 cup bottled roasted red sweet peppers, drained and cut into bite-size strips
  6. 1/4 cup chopped fresh basil.
  7. 1 24 -oz. carton fat-free cottage cheese (scant 3 cups)
  8. 2 eggs
  9. 2 cloves garlic minced
  10. 1-10 oz package frozen chopped spinach, thawed and well-drained
  11. 1 cup shredded reduced-fat mozzarella cheese (4 ounces)
  12. nonfat cooking spray
  13. black pepper

PROCEDURE:

  • Cook lasagna noodles according to package directions.  Preheat oven to 250 degrees.  Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray; set aside.

 

  • Lightly coat a large skillet with nonstick cooking spray.  Cook leeks and over-medium heat 4 minutes or until just tender.  Stir in sliced zucchini, mushrooms, and roasted peppers.  Cook and stir 8 to 10 minutes or until vegetables are tender.  Remover from heat and stir in chopped basil.

 

  • Meanwhile, in a food processor or blender, combine cottage cheese, eggs, and garlic.  Cover and process or blend until smooth.  Stir in spinach.

 

  • Layer 3 lasagna noodles in bottom of the prepared baking dish and top with half of the zucchini mixture.  Spread one-third of the cottage cheese mixture on top.  Repeat layers.   Top with noodles.  Spread remaining cottage mixture on top and sprinkle with mozzarella cheese.  Spray a piece of foil with nonstick cooking spray and place over the cheese.  Bake 45 minutes; uncover and 5 minutes more.  Let stand 10 minutes before serving.

 

  • Sprinkle with 1/4 teaspoon black pepper to serve.  If desired, garnish with shredded fresh basil.

 

Enjoy and thank you for reading!

Anthony :)

 

Source:BHG Diabetic Living Issue September 21 2010

Per Serving: 163 Cal, 3g total fat; 1 g sat fat; 43 mg chol; 292 mg sodium; 21g carb;4g fiber;14g protien; Exchanges: 1 vegetable,1 starch, 1 lean meat. Carb Choice=1.5

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