Try this Low-Fat Vegetable Lasagne recipe, or contribute your own.

Still searching for what to cook ?

Name: Low-Fat Vegetable Lasagne
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/4 c Fresh parsley chopped; 1/2 ts Dried Oregano; 2 tb Grated Parmesan cheese; 9 Pieces Lasagne; uncooked; 8 oz Mushrooms; sliced thin; 2 Garlic crushed; 2 c Meatless tomato or spaghetti; 1 md Yellow onion; chopped (about; 3/4 c Shredded; part-skim; 1 ts Vegetable oil; 1/4 ts Salt; 1 Container part-skim or; 1 pk Frozen spinach; (10 oz.); 1/2 ts Dried basil

Find the most delicious recipes here

INGREDIENTS

1/4 c Fresh parsley ; chopped
1/2 ts Dried Oregano
2 tb Grated Parmesan cheese
9 Pieces Lasagne; uncooked
8 oz Mushrooms; sliced thin
2 Garlic ; crushed
2 c Meatless tomato or spaghetti
1 md Yellow onion; chopped (about
3/4 c Shredded; part-skim
1 ts Vegetable oil
1/4 ts Salt
1 Container part-skim or
1 pk Frozen spinach; (10 oz.)
1/2 ts Dried basil

Servings

INSTRUCTIONS

Prepare pasta according to package directions; drain and cover with cool water until ready to use. While pasta is cooking, combine onions and oil in a skillet over medium heat until golden, about 5 minutes. Add the garlic and cook about 1 minute. Spoon out half the onions and reserve for later. Add the mushrooms (if using) to the onions in the skillet. Cook, stirring over medium heat, until the mushrooms are tender and slightly browned, about 7 minutes. Add the parsley and a pinch of salt; transfer to a bowl. Add the reserved cooked onion and the spinach to the skillet. Cover and cook over medium heat until the spinach is wilted, about 3 minutes. Uncover and cook over medium heat to evaporate any excess moisture, about 1 minute. Season with a pinch of salt. Heat oven to 350? F. Drain the lasagne and pat dry with paper towels. Mix the oregano and basil with the tomato sauce. Spread 1 cup tomato sauce in the bottom of a 13 x 9 x 3-inch pan. Arrange 3 lasagne pieces, slightly overlapping, in the pan. Spoon the spinach mixture on top in an even layer. Spread with half of the ricotta. Sprinkle with 1/4 cup of the shredded mozzarella cheese. Arrange a layer of 3 more lasagne pieces. Spread with the mushrooms, the remaining ricotta mixture, and 1/4 cup of the mozzarella. Top with the remaining 3 pieces of lasagne, 1 cup of tomato sauce and 1/2 cup of the mozzarella cheese. Sprinkle with Parmesan cheese. Bake until brown and bubbly, about 45 minutes. Each serving provides: 243 Calories; 15.1 g Protein; 29.9 g Carbohydrates; 7.7 g Fat; 23.7 mg Cholesterol; 228 mg Sodium. Calories from Fat: 28% Serves 8 Posted to recipelu-digest Volume 01 Number 450 by Bunny on Jan 4, 1998

NOTES

Alert editor

Low-Fat Vegetable Lasagne

1/4 c Fresh parsley chopped
1/2 ts Dried Oregano
2 tb Grated Parmesan cheese
9 Pieces Lasagne; uncooked
8 oz Mushrooms; sliced thin
2 Garlic crushed
2 c Meatless tomato or spaghetti
1 md Yellow onion; chopped (about
3/4 c Shredded; part-skim
1 ts Vegetable oil
1/4 ts Salt
1 Container part-skim or
1 pk Frozen spinach; (10 oz.)
1/2 ts Dried basil

Prepare pasta according to package directions; drain and cover with cool  water until ready to use.    While pasta is cooking, combine onions and oil in a skillet over medium  heat until golden, about 5 minutes. Add the garlic and cook about 1 minute.  Spoon out half the onions and reserve for later. Add the mushrooms (if  using) to the onions in the skillet. Cook, stirring over medium heat, until  the mushrooms are tender and slightly browned, about 7 minutes. Add the  parsley and a pinch of salt; transfer to a bowl.    Add the reserved cooked onion and the spinach to the skillet. Cover and  cook over medium heat until the spinach is wilted, about 3 minutes. Uncover  and cook over medium heat to evaporate any excess moisture, about 1 minute.  Season with a pinch of salt.    Heat oven to 350? F. Drain the lasagne and pat dry with paper towels. Mix  the oregano and basil with the tomato sauce. Spread 1 cup tomato sauce in  the bottom of a 13 x 9 x 3-inch pan. Arrange 3 lasagne pieces, slightly  overlapping, in the pan. Spoon the spinach mixture on top in an even layer.  Spread with half of the ricotta. Sprinkle with 1/4 cup of the shredded  mozzarella cheese.    Arrange a layer of 3 more lasagne pieces. Spread with the mushrooms, the  remaining ricotta mixture, and 1/4 cup of the mozzarella. Top with the  remaining 3 pieces of lasagne, 1 cup of tomato sauce and 1/2 cup of the  mozzarella cheese. Sprinkle with Parmesan cheese. Bake until brown and  bubbly, about 45 minutes. Each serving provides: 243 Calories; 15.1 g  Protein; 29.9 g Carbohydrates; 7.7 g Fat; 23.7 mg Cholesterol; 228 mg  Sodium. Calories from Fat: 28%    Serves 8  Posted to recipelu-digest Volume 01 Number 450 by Bunny  <layla696@ix.netcom.com> on Jan 4, 1998

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (261g)
Recipe Makes: 1 Servings

Calories: 77
Calories from Fat: 46 (60%)

Amt Per Serving		% DV

	Total Fat 5.1g	7 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 1g
Cholesterol 5.5mg		2 %
Sodium 106.1mg		4 %
Potassium 160.7mg		4 %
Total Carbohydrate 5.2g		2 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 3.8g
Protein 3.6g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 77

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this week

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!