Hearty Vegetable Lasagna
Makes 6 servings
Ingredients
9 ounces uncooked curly or plain
lasagna noodles (9 noodles)
1 tablespoon olive oil
2 medium onions, thinly sliced
1 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
2 cups chopped broccoli
2 garlic cloves, minced
1/2 teaspoon salt
2 cups part-skim ricotta cheese
1/3 cup fat-free egg substitute
1/4 cup minced fresh basil
2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon freshly ground black pepper
2 cups tomato sauce (no salt added)
2 1/4 ounces part-skim mozzarella cheese, shredded
Preheat oven to 400o F. In large
pot of boiling water, cook lasagna noodles
10-12 minutes, until tender. Drain, discarding liquid. Place into large bowl
of
cold water; set aside. Meanwhile, in large nonstick skillet, heat oil; add
onions.
Cook over medium heat, stirring frequently, 3-5 minutes, until onions are
softened. Add red and green bell peppers; cook, stirring frequently, 5 minutes,
until peppers are tender. Add broccoli, garlic and salt; stir to combine.
Cook,
covered, 10 minutes, until vegetables are very tender. Remove from heat;
set aside. In medium bowl, combine ricotta cheese, egg substitute, basil,
Parmesan cheese and black pepper. Spread 1/2 cup tomato sauce in 13 x 9"
baking pan; drain noodles. To assemble lasagna, top sauce in pan with 3
noodles, overlapping edges if necessary. Spread noodles with one third of
the
ricotta cheese mixture, one third of the vegetable mixture and 1/2 cup of
the remaining tomato sauce; sprinkle evenly with one third of the mozzarella
cheese. Repeat layers two more times. Bake 45 minutes, until cheese is melted
and sauce is bubbling. Remove from oven; let stand 10 minutes.
Divide evenly among 6 plates and serve.
SERVING SIZE: 1/6 of Lasagna
POINTS: 8
SELECTIONS: 1/2 Fat, 3 Vegetables, 2 Proteins, 2 Breads, 10 Optional Calories.
PER SERVING: 390 Calories, 12 g Total Fat, 6 g Saturated Fat, 33 mg Cholesterol, 417 mg Sodium, 49 g Total Carbohydrate, 4 g Dietary Fiber, 22 g Protein, 369 mg Calcium