Recipes
 Appetizers
 Barbecue - Grilling
 Beans - Grains
 Breads - Biscuits
 Candy - Snacks
 Canning
 Casseroles
 Cookies - Brownies
 Crock pot
 Desserts
 Drinks
 Ethnic Dishes
 Eggs - Dairy
 Fruits
 Garlic
 Holiday Favorites
 Low Carb
 Meat Dishes
 Pancakes - Muffins
 Pasta
 Pies - Pastries
 Pizza
 Salads
 Sandwiches
 Sauces - Marinades
 Seafood - Fish
 Side Dishes
 Soups - Stews
 Vegetables
 Vegetarian


Subscribe

Enter your email address

Culinary Café Print as:
3x5 Recipe Card
4x6 Recipe Card
Full Page

Home > Ethnic Dishes > Italian

Green & Red Lasagna

Preparation time: 1 hour 35 minutes

Ingredients:
  • 1 large egg
  • 1 large egg white (about 2 tablespoons)
  • 1 package (about 10 oz.) frozen chopped spinach, thawed and squeezed dry
  • 2 cups low-fat cottage cheese
  • 1/3 cup grated Romano cheese
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 8 ounces dry lasagna noodles
  • 1 1/2 cups (about 6 oz.) shredded part-skim mozzarella cheese
Prepare Tomato-Mushroom Sauce. Meanwhile, in a medium-size bowl, beat egg and egg white to blend; stir in spinach, cottage cheese, Romano cheese, pepper, and nutmeg.

Spread a fourth of the sauce in a 9- by 13-inch baking dish; top with a third of the uncooked lasagna noodles. Spoon on a third of the spinach mixture. Repeat layers of sauce, lasagna, and spinach mixture until all ingredients are used; end with sauce. Sprinkle with mozzarella cheese. Cover tightly. (At this point, you may refrigerate for up to 1 day.)

Bake, covered, in a 375-degree F oven until lasagna noodles are tender to bite (about 1 hour; about 1 1/2 hours if refrigerated). Let stand, covered, for about 10 minutes before cutting and serving. Makes 6 to 8 servings.

Tomato-Mushroom Sauce. Heat 1 teaspoon olive oil in a wide (at least 12-inch) nonstick frying pan over medium heat. Add 2 large onions, finely chopped; 1 large red bell pepper (about 8 oz.), seeded and finely chopped; 8 ounces mushrooms, thinly sliced; 3 cloves garlic, minced or pressed; 1 teaspoon dry oregano; and 2 1/2 teaspoons dry basil. Cook, stirring often, until liquid has evaporated and onions are very soft (15 to 20 minutes).

Stir in 1 large can (about 15 oz.) no-salt-added tomato sauce, 1 can (about 6 oz.) tomato paste, 1 tablespoon reduced-sodium soy sauce, and 1/2 cup dry red wine. Cook, stirring, until mixture comes to a boil; use hot.

Nutrition information: Per serving: 371 calories (20% fat, 52% carbohydrates, 28% protein), 8 g total fat (3 g saturated fat), 48 g carbohydrates, 25 g protein, 51 mg cholesterol, 766 mg sodium

Search


Resources

 Book Store
 Bulletin Boards
 Channel
 Chat
 Conversions
 Dictionary
 Hints and Tips
 Kitchen Necessities
 Product Reviews
 Spices & Herbs
 Substitutions
 Techniques

 Buy Ads Now
 Awards Gallery
 Best of the Web
 Feedback
 Guest Book
 Privacy Policy