09-07-2001, 11:58 PM #1Retired IRON CHEF Mod
- Join Date
- Dec 1969
Here it is, hope that you like it.
You will end up with less fat on ya since there is less fat in the lasagna. You'll actually have more healthy stuff in ya given the heaping layers of vegetables hidden under the layers of cheese and noodles.
(Roasted vegetable lasagna with four kinds of cheese)
3 cups sliced portobello mushrooms
2 medium zucchini, unpeeled and sliced
1 large red bell pepper, seeded and chopped
1 large yellow bell pepper, seeded and chopped
1 large red onion thinly sliced
1 tbsp olive oil
1 tsp balsamic or red wine vinger
2 cloves of galic, minced
1 tsp each dried rosemary and dried oregano
1 cup-part-skim ricotta cheese
1 cup low-fat (1%) cottage cheese
1/3 cup chopped,fresh parsley
1/4 cup grated Parmesan cheese
1 egg white
12 lasagna noodles
3 cups of your favorite low-fat spaghetti sauce
1-1/2 cups shredded,part-skim mozzarella OR Swiss cheese
(Personally I like mozzarella cheese the best)
Spray a large roasting pan with non-stick spray. Add the mushrooms,zucchini,bell peppers,onion,olive oil,vinger,garlic,rosemary,and oregano. mix wekk until all of the vegetables are well coated with the seasons. Roast,uncovered,at 400 degrees for 25 minutes,stirring once halfway through the cooking time.
While the vegetables are roasting,prepare the cheese filling and cook the pasta. In a medium bowl combine ricotta and cottage cheese. 1/4 cup of parsley,Parmesan cheese, and the egg white. Mix well. Refrigerate until you are ready to use it. Prepare the lasagna noodles according to the instructions on the package. Drain well,rinse off noodles and drain again.
To assemble the lasagna, spray a 9x13" baking dish with non-stick spray. Spread 1/4 of the spaghetti sauce over the bottom of the pan. Arrange 4 lasagna noodles ,3 lenghwise and 1 crosswisw, over the sauce. Spread 1/2 cheese filling over the noodles, followed by 1/3 roasted vegetables. Sprinkle vegetables with 1/3 mozzarello. Repeat layering:
1/2 cheese filling
1/3 roasted vegeatables
and 1/3 mozzarello
Follow this with the remaining spaghetti sauce. Top the sauce with the remaining roasted vegetables.
Cover with aluminon foil and bake at 350 degrees for 35 minutes. Remove the Lasagna from the oven, sprinkle with the remaining mozzarello and parsley, and return to oven,uncovered for 5 more minutes. let cool for 10 minutes before serving.
Meal Contains- 353 calories
9.1 grams of fat
3.1 grams of Sat. Fat
22.9 grams of Protein
2.2 grams of fiber
Now listen up carefully fellas, this here is a sure fire meal to cook for that cute little girl that you have been starring at in the gym for the last couple of weeks. It's a sure thing if you pull if off right. Good luck with the meal.(And everything else!)
Last edited by Tobey; 09-08-2001 at 12:28 AM.
09-08-2001, 12:26 AM #2
Looks another good un Tobey
Can,t wait to try it out let you know out of 10!!
09-08-2001, 12:34 AM #3Retired IRON CHEF Mod
- Join Date
- Dec 1969
Dam that was fast!
Heck, I did'nt even turn off the computer yet. Hope that you like it Billy, If you have a hard time finding any Rosemary, try going to a store that catters to herbs and such although it should be in your local grocery store.
P.S. Guess this is the best thing to do on a Friday night huh? Kinda sad really.
09-08-2001, 01:32 AM #4
Hell Tobey its Sat morning here!!
09-08-2001, 06:55 AM #5Senior Member
- Join Date
- Nov 2001
- Back from Hell
Thanks Tobey I was getting hungry waiting for you latest recipe
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