 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Adapted from the American Diabetes Association. carrot, zucchini, red pepper, spinach, low-fat cottage cheese, part-skim ricotta cheese, egg substitute or 2 eggs, fresh basil, fresh oregano, ground pepper, marinara sauce, uncooked lasagna noodles, cvt Ingredients:
1 cup sliced carrot |
1 cup sliced zucchini |
1/2 cup diced red pepper |
1 cup chopped spinach |
1 cup low-fat cottage cheese |
1/2 cup part-skim ricotta cheese |
2 eggs (or 1/2 egg substitute) |
1 tsp minced fresh basil |
0.88 g (1 tsp) minced fresh oregano |
2 cups marinara sauce |
9 oz (9 noodles) lasagne noodles, uncooked |
Directions:
1. To prepare the vegetables, steam the carrots over boiling water for 2 minutes. Add the zucchini and steam 2 more minutes. Add the red pepper and steam 2 more minutes. Add the spinach and steam 1 more minute. Remove the vegetables from the heat. Combine all remaining ingredients except the marinara sauce and lasagna noodles. Season with fresh ground pepper to taste.
2. Cook lasagna according to package directions if planning to bake immediate. Use dry noodles for refrigerated method.
3. To assemble the lasagna, place a little sauce on the bottom of a casserole dish. Place 3 noodles on top of the sauce. Add a layer of vegetables and cover with a layer of the cheese mixture, add some sauce. Repeat. Add the last layer of noodles and top with some sauce. (May refrigerate overnight at this point if desired and bake next day.) Preheat the oven to 350 degrees. Bake the lasagna for 40 minutes until bubbly. Let stand 10 minutes prior to serving. Cut into squares and serve.
|
|