vegetable lasagna
This is from The Best Light Recipe, although I didn't look at the recipe before going shopping, so I didn't use the same vegetables as it wants. (A phone call to Alissa helped me get the right cheeses, though.) This was GOOD, you couldn't tell it was lower in fat than regular lasagna, and it makes a lot -- I am still eating the leftovers.
Personally, I was a bigger fan of my spinach/zucchini combination than I think I would have been of their mushrooms/zuchhini/broccoli combination, but I will transcribe the recipe as is...
Note: Take care to defrost the broccoli just enouh to bring it to room temperature. Be sure to squeeze as much moisture as possible out of it before you chop it. Blah blah no-boil lasagna noodles, I used regular ones and boiled them. Also, I used tomato sauce from a jar. You know what, I am only going to transcribe the filling and pasta layers part... if you want homemade sauce, you probably already know how you like it. (If you're dying for their sauce recipe, tell me in the comments and I'll post it.)
Anyway. Sorry. Ahem.
1 pound crimini or white mushrooms, wiped clean and sliced thin (I omitted)
2 t olive oil
1/4 t salt
2 medium zucchini, sliced 1/4-inch thick
1 lb. fat-free ricotta cheese
12 oz. reduced-fat mozzarella, shredded (about 3 cups)
1 oz. grated Parmesan (about 1/2 c)
1/2 c fresh minced basil leaves
1 large egg, lightly beaten
1/2 t ground black pepper
12 no-boil lasagna noodles (I used normal)
1 10-oz. package frozen broccoli florets, thawed to room temperature, pressed dry with paper towels and chopped coarsely (I used one whole bag of spinach instead, sauteed with a little olive oil)
Combine mushrooms, 1 t oil and 1/4 t salt in a 12-inch nonstick skillet. Cook over medium-low heat until mushrooms have released their liquid, about 8 minutes. Remove cover and cook until liquid evaporates, about 5 minutes. Transfer to a bowl and set aside.
Add remaining t oil to skilled and return to high heat until just smoking. Add zucchini and cook, stirring often, until well browned, about 3 minutes. Transfer to a bowl and set aside.
Mix ricotta, 2 c mozzarella, Parmesan, basil, eg, pepper and 1/2 t salt in large bowl until thoroughly combined. (You should have about 3 c of filling.)
Adjust oven rack to middle position and heat oven to 375. Spray a 13x9 inch baking dish with vegetable oil spray, and spread 1 1/2 c of sauce evenly over the bottom of the baking dish.
Lay 3 lasagna noodles on top of the sauce, spaced evenly apart. Place 1/3 c of filling on top of each noodle and spread evenly using a spatula. Scatter mushrooms (spinach!) evenly over the filling, then spread 1 c of sauce evenly over the mushrooms (spinach!) Repeat twice more, substituting other veggies. (Each vegetable has its own layer.)
Lay remaining 3 noodles over the top. Spread remaining 1 1/2 c sauce over the noodles, making sure to cover the edes. Spray a large piece of foil with vegetable oil spray and cover lasagna tightly.
Place lasagna on a rimmed baking sheet and bake for 45 minutes. Remove foil and sprinkle lasagna evenly with remaining 1 c mozzarella. Continue to bake, uncovered, until cheese is bubbling and slightly brown, 10 to 15 minutes longer. Remove from the oven and cool on a wire rack for at least 15 minutes before serving.
Personally, I was a bigger fan of my spinach/zucchini combination than I think I would have been of their mushrooms/zuchhini/broccoli combination, but I will transcribe the recipe as is...
Note: Take care to defrost the broccoli just enouh to bring it to room temperature. Be sure to squeeze as much moisture as possible out of it before you chop it. Blah blah no-boil lasagna noodles, I used regular ones and boiled them. Also, I used tomato sauce from a jar. You know what, I am only going to transcribe the filling and pasta layers part... if you want homemade sauce, you probably already know how you like it. (If you're dying for their sauce recipe, tell me in the comments and I'll post it.)
Anyway. Sorry. Ahem.
1 pound crimini or white mushrooms, wiped clean and sliced thin (I omitted)
2 t olive oil
1/4 t salt
2 medium zucchini, sliced 1/4-inch thick
1 lb. fat-free ricotta cheese
12 oz. reduced-fat mozzarella, shredded (about 3 cups)
1 oz. grated Parmesan (about 1/2 c)
1/2 c fresh minced basil leaves
1 large egg, lightly beaten
1/2 t ground black pepper
12 no-boil lasagna noodles (I used normal)
1 10-oz. package frozen broccoli florets, thawed to room temperature, pressed dry with paper towels and chopped coarsely (I used one whole bag of spinach instead, sauteed with a little olive oil)
Combine mushrooms, 1 t oil and 1/4 t salt in a 12-inch nonstick skillet. Cook over medium-low heat until mushrooms have released their liquid, about 8 minutes. Remove cover and cook until liquid evaporates, about 5 minutes. Transfer to a bowl and set aside.
Add remaining t oil to skilled and return to high heat until just smoking. Add zucchini and cook, stirring often, until well browned, about 3 minutes. Transfer to a bowl and set aside.
Mix ricotta, 2 c mozzarella, Parmesan, basil, eg, pepper and 1/2 t salt in large bowl until thoroughly combined. (You should have about 3 c of filling.)
Adjust oven rack to middle position and heat oven to 375. Spray a 13x9 inch baking dish with vegetable oil spray, and spread 1 1/2 c of sauce evenly over the bottom of the baking dish.
Lay 3 lasagna noodles on top of the sauce, spaced evenly apart. Place 1/3 c of filling on top of each noodle and spread evenly using a spatula. Scatter mushrooms (spinach!) evenly over the filling, then spread 1 c of sauce evenly over the mushrooms (spinach!) Repeat twice more, substituting other veggies. (Each vegetable has its own layer.)
Lay remaining 3 noodles over the top. Spread remaining 1 1/2 c sauce over the noodles, making sure to cover the edes. Spray a large piece of foil with vegetable oil spray and cover lasagna tightly.
Place lasagna on a rimmed baking sheet and bake for 45 minutes. Remove foil and sprinkle lasagna evenly with remaining 1 c mozzarella. Continue to bake, uncovered, until cheese is bubbling and slightly brown, 10 to 15 minutes longer. Remove from the oven and cool on a wire rack for at least 15 minutes before serving.
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