Pretty and Healthy Vegetable Lasagna |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I made this as our family Valentine's dinner last night. After experimenting a few times in the past, it came out just like I hoped....Rich, creamy, al-dente vegetables, and not watery. I actually served it with a cooed shrimp on top to celebrate the very special Hallmark Holiday :) It is also very healthy. If you are a Points counter, ou will want to calculate your own points with the brands/ingredients in your area....but I cut this into 8 large servings for 6 points each. Ingredients:
8 whole wheat lasagna noodles, cooked |
1 large zucchini, trimmed, cut in half and sliced lengthwise into thin strips |
1 large tomato, sliced very thin |
1 medium red onion, sliced very thin |
1 red bell pepper, julienned |
1/2 cup carrot, grated |
3/4 cup small portabella mushroom, thinly sliced |
3/4 cup frozen spinach, thawed, water drained |
4 garlic cloves, finely minced |
2 tablespoons parsley, fresh chopped |
2 tablespoons basil, fresh chopped |
3/4 cup fat free sour cream |
3/4 cup low-fat cream cheese |
34 cups low fat mozzarella cheese1/2 cup low-fat ricotta cheese, fresh, water drained |
2 tablespoons fat-free half-and-half |
2 tablespoons egg substitute |
3 tablespoons parmiggiano-reggiano cheese, fresh grated |
salt |
pepper |
Directions:
1. Preparation:.
2. The most important first step is to prep all of your ingredients and set them out in an organized fashion prior to assembling your lasagna.
3. Cook the lasagna noodles according to the package directions. Be sure to salt the water after it comes to a boil but before you place the noodles in the pot.
4. To keep the noodles from sticking and drying out if there is a time lapse, I like to spray a thin cutting sheet with non-stick spray, lay out the noodles without overlapping, top with a bit more cooking spray and a wet towel (or paper towels). Using the cooking spray keeps the added fat out of the end product.
5. Whip the cream cheese, half & half, and sour cream with a mixer. Add some salt and pepper to taste. Also add the minced garlic and chopped herbs. If you don't like basil and parsley, add whatever herbs you do like to boost flavor. Also - we LOVE garlic here - so if you don't need 4 cloves, add less.
6. MIx together the Ricotta Cheese with the egg substitute. Season to your taste with salt and pepper.
7. Assembly:.
8. I like to use a medium sized white casserole dish for this meal because it has higher sides than a regular 8x8 dish. Use whatever you like. A 13x9 is too big, so you need something slightly smaller with tall sides. Spray it with a bit of non-stick cooking spray.
9. Start by spreading a thin layer of the Ricotta cheese mixture on the floor of the casserole dish. Layer noodles on top - the size of my dish let me use two full ones and cut a third in half. If I didn't care about the calories, I would have overlapped and used more - but I am trying to be stingy with noodles and get the most out of the veggies.
10. On top of the noodles, layer some of the cream mixture, vegetables, and cheeses. Repeat this with a second layer. Top with remaining noodles, cream, and cheese.
11. Depending on your desired level of seasoning, you may want to sprinkle a bit of extra salt & pepper in with the veggies between the layers.
12. Cover in foil and rest in refrigerator for about 20-30 minutes before baking. I also like to spray the foil with a bit of cooking spray to keep from sticking to the cheese.
13. Bake covered at 375 degrees for 45 minutes. Remove the foil and bake for another 15-20 minutes, or until top is brown and lasagna is bubbly.
14. Allow to sit for about 10-15 minutes before serving.
15. I served with a large (U-12) steamed shrimp and a sprinkle of fresh herbs on a pretty plate (too bad I forgot to take a picture). I also had a very small slice this morning with a poached egg and a little canned marinara sauce - YUMMY breakfast!
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