| |
| Hearty Veggie Lasagna |
| |
| 1 T. |
|
olive oil |
|
| 1/2 lb. |
|
button mushrooms, sliced |
|
| 1 c. |
|
onion, chopped |
|
| 3 |
|
cloves garlic, minced |
|
| Sauce |
|
| 14 oz. |
|
canned whole tomatoes with juice, chopped |
|
| 8 oz. |
|
canned tomato sauce |
|
| 6 oz. |
|
canned tomato paste |
|
| 1/4 c. |
|
fresh parsley, chopped |
|
| 1 T |
|
red wine vinegar |
|
| 1 tsp. |
|
oregano, dried |
|
| 1 tsp. |
|
basil, dried |
|
| 1 |
|
bay leaf |
|
| 1/2 tsp. |
|
salt |
|
| 1/2 tsp. |
|
crushed red pepper |
|
| Filling |
|
| 16 oz. |
|
cottage cheese |
|
| 2 T. |
|
parmesan cheese, freshly grated |
|
| 1 |
|
egg white |
|
| 2 T. |
|
fresh parsley |
|
| 1 tsp. |
|
basil, dried |
|
| Pasta |
|
| 8 |
|
uncooked lasagna noodles |
|
| 1-1/2 c. |
|
mozzarella cheese, shredded (6 ozs.) |
|
| 2 T. |
|
parmesan cheese |
|
|
|
|
| |
| 1 |
Put olive oil in a skillet, add sliced mushrooms, onion, and garlic. Cook and stir until mushrooms are tender and onion is translucent, about 5 minutes. |
| 2 |
Add saurce ingredients and bring to a boil. Cover, reduce heat and simmer for 30 minutes, stirring occasionally. Remove bay leaf and set sauce aside. |
| 3 |
Combine filling ingredients in a medium bowl and set aside. |
| 4 |
Place 1 1/3 cups mushroom sauce in the bottom of an 8 x 1-inch (or a 10 x 10-inch) pan. Top with 4 uncooked noodles. Spread half the filling over it, and top with 3/4 shredded mozzarella. |
| 5 |
Repeat layer. Top with remaining sauce. Cover dish with foil and bake in a 350° oven for one hour. |
| 6 |
Remove from oven, top with remaining mozzarella and parmesan and allow to sit for 10 minutes before serving. |
|
| |
| Servings: 8 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
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| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
483.33 |
|
| Calories From Fat |
|
104.88 |
|
| |
|
% Daily Value |
| Total Fat 11.96g |
|
18% |
|
| Saturated Fat 6.14g |
|
30% |
|
| Cholesterol 35.26mg |
|
11% |
|
| Sodium 2502.20mg |
|
104% |
|
| Potassium 1861.57mg |
|
53% |
|
| Carbohydrates 51.35g |
|
17% |
|
| Dietary Fiber 7.53g |
|
30% |
|
| Protein 46.98g |
|
93% |
|
| Vitamin A 4273.09IU |
|
85% |
|
| Vitamin C 71.62mg |
|
119% |
|
| Calcium 437.86mg |
|
43% |
|
| Iron 4.71mg |
|
26% |
|
| Vitamin E 6.66IU |
|
22% |
|
| Thiamin 0.47mg |
|
31% |
|
| Riboflavin 0.98mg |
|
57% |
|
| Niacin 7.39mg |
|
36% |
|
| Vitamin B6 0.86mg |
|
43% |
|
| Folate 82.82µg |
|
20% |
|
| Vitamin B12 1.87µg |
|
31% |
|
| Pantothenic Acid 2.18mg |
|
21% |
|
| Phosphorus 637.58mg |
|
63% |
|
| Magnesium 106.58mg |
|
26% |
|
| Zinc 3.36mg |
|
22% |
|
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| |
| Recipe Type |
| Main Dish, Pasta, Vegetarian |
| |
| Recipe Source |
| Source: Adapted from "Gold 'n Delicious, Recipes Hand-picked from the Great Northwest" |
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Created using The Living Cookbook recipe management
software. Visit www.livingcookbook.com
for more great recipes.
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