Lots of vegetables, herbs and red wine, so you will not miss the extra cheese and fat from other recipes.
|Author:||Inspired by Moosewood Restaurant Low-Fat Favorites, pg. 218|
|2 cups||zucchini, cubed|
|1 cups||red bell pepper|
|1 cups||tomatoes, chopped|
|12 oz.||mushrooms, sliced (about 4 cups)|
|1/3 cups||dry red wine|
|3 tbsp.||fresh basil, chopped|
|10 oz.||fresh spinach, rinsed|
|1 cups||low-fat cottage cheese|
|1 cups||mozzarella cheese, grated|
|1/4 cups||Parmesan cheese, grated|
|3 1/2 cups||tomato sauce|
|1 lb.||lasagna noodles, (uncooked)|
|1 cups||ricotta cheese|
- Preheat the oven to 350 °F (165 °C).
- Combine the zucchini, peppers, tomatoes, mushrooms, salt, and wine in a saucepan. Bring to a boil, cover.
- Simmer on low heat for about 10 minutes, until all of the vegetables are tender and juicy. Stir in the basil and set aside.
- Cover and cook the spinach on high heat in just the water clinging on the leaves for 3 minutes, until wilted but still bright green. Drain and chop coarsely. Combine with the cottage cheese, mozzarella, and Parmesan and set aside.
- Spread 1 cup of the tomato sauce evenly on the bottom of a 3"-deep nonreactive 9x9" baking dish.
- Layer with 5 or 6 noodles, 1 generous cup of undrained vegetables, and 1 cup of the spinach-cheese mixture.
- Cover with a second layer of noodles, 1 cup of sauce, 1 heaping cup of vegetables, 1 cup of the spinach-cheese mixture, and a third layer of noodles.
- Finally, add the rest of the vegetables, the remaining spinach-cheese mixture, a fourth layer of noodles, and the rest of the sauce.
- Cover tightly with foil and bake until the noodles are tender, about 60 minutes.
- Let sit at least 10 minutes before cutting.
|Amount per serving
|% Daily Value*|
|Total Fat 6g||9%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 3g||12%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.