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Vegetable Lasagna

This was originally a Better Homes and Garden’s recipe with ground beef and I’ve modified it to be heart friendly. In the past I’ve thrown in whatever spare vegetables I have in my refrigerator… It is not a Non-Fat recipe, but it is low in fat.

Tomato Sauce

½ cup chopped onion

1 clove garlic, minced

1 16-ounce can tomatoes, cut up

1 8-ounce can tomato sauce

1 6-ounce can tomato paste

3 teaspoons dried basil (don’t skimp – I use heaping teaspoons)

2-3 large carrots, grated

3-4 cups washed baby spinach leaves (or large leaves, torn)

1 small zucchini sliced to bite-sized pieces

Cheese filling

1 teaspoon salt

2 Egg whites

2½ cups non-fat cottage cheese

¾ cup non-fat ricotta cheese (or use additional cottage cheese)

2 tablespoons dried parsley flakes

½ cup part-skim mozzarella cheese

8 to12 lasagna noodles

Sauté onion with small amount water in non-stick pan, add garlic, stir till onions translucent, stir in tomatoes, tomato sauce, tomato paste, basil, carrots, spinach leaves, and zucchini.  Cover and simmer for 15 minutes. (I sometimes add about ¼ cup water if the sauce looks thick). Meanwhile, cook noodles till tender in boiling water.  Drain; rinse noodles.

Mix egg whites, cottage cheese and ricotta cheese together.  Add parsley flakes, and 1-teaspoon salt. 

Layer half of the noodles in a 13x9x2 inch baking dish; spread with half of the cheese filling.  Add half of the tomato sauce.  Repeat layers, Sprinkle mozzarella on top (or parmesan).

Bake in a 375° oven for 30-35 minutes or till heated through.  Can assemble early and refrigerate; bake 45 minutes or till hot. Let stand 10 minutes.  Makes 10-12 servings.

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