Friday, November 29, 2013

Light Vegetable Lasagne

I made this the other night to use up some stuff we had around the house. It ended up being delicious, so I want to share the recipe.

I like that this is hearty, but full of vegetables and light enough that you won't feel bad for having dessert afterward.

Its only 250 calories and 9 grams of fat per serving (compare that to Olive Garden) - and by serving I mean large portion that I would eat for dinner, not how Trader Joe's likes to pretend that one cookie is a serving.

9 lasagne noodles (8 ounces)
15-16 ounces of fat free ricotta
1 cup light mozzarella cheese shredded
1/4 cup parmesean
4 garlic cloves
1 jar marinara sauce
1 1/2 cups water
1 bag of spinach
1 1/2 cups sliced mushrooms
1 1/2 cups chopped broccoli
Olive Oil

1) Preheat the oven to 350.
2) Sautee the mushrooms with a few teaspoons of olive oil for 5 minutes. Add the broccoli, sautee 2 minutes. Add the spinach, sautee until wilted. Set aside.
3) Combine the jar of marinara sauce with the water - set aside.
4) Chop or press the garlic. Combine this with the ricotta, mozzarella and parmesan cheeses. Set aside.
5) In a 13x9 pan, cover the bottom with your sauce/water mixture. Add 3 uncooked lasagna noodles. Cover noodles with more sauce. Layer 1/3 of the cheese mixture in dollops (it will melt together in the oven), then 1/3 of the vegetables, 3 more noodles, cover with sauce, 1/3 cheese mixture, 1/3 vegetables, last 3 noodles, and top with remaining sauce, then cheese, then vegetables.
6) Cover lightly with foil, bake for one hour. Uncover and bake for another 10 minutes. 

Make sure the sauce covers all parts of the noodles and you will not have to precook the noodles. Saves lots of time. 

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