| Yield | 0 |
|---|---|
| Prep Time | 1 7⁄12 hours |
| Recipes | Italian |
| Yield | 0 |
|---|---|
| Prep Time | 1 7⁄12 hours |
| Recipes | Italian |
Green & Red Lasagna
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.