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Mary's Not So Heavy Lasagna

world.food's picture
Ingredients
  Olive oil 3 Tablespoon
  Onion 1 Large, diced
  Green bell pepper 1 , diced
  Garlic 3 Clove (15 gm), minced
  Celery rib 1 , diced
  Carrot 1 , diced
  Mushrooms 1 Pound, sliced
  Tomato puree 16 Ounce (2 cans, 8 ounce each)
  Canned whole tomatoes with juice 16 Ounce (1 can)
  Basil 1 Tablespoon
  Oregano 1 Tablespoon
  Salt 1 Teaspoon
  Crushed red pepper 1⁄4 Teaspoon
  Bay leaves 2
  Lite tamari 2 Tablespoon
  Red wine 1⁄4 Cup (4 tbs)
  Lasagna noodles 12
  Tofu 1 Pound
  Nonfat cottage cheese 1 Pound
  Egg whites 2
  Pecorino romano cheese 1⁄4 Cup (4 tbs)
  Raw spinach 1 Pound, chopped
  Black pepper 1 Teaspoon
  Sliced zucchini 3 Cup (48 tbs)
  Part skim mozzarella 8 Ounce, grated
Directions

MAKING
1. In a skillet add olive oil. Warm it.
2. Add pepper, mushrooms, carrots, onion, garlic and celery.
3. Add seasonings,tomatoes and tomato puree. Simmer for 60 minutes.
4. In another cooking pot boil water. Cook the lasagna noodles for 5 minutes.
5. Rinse the noodles in cold water. Drain excess water.
6. Blend cottage cheese, egg white and puree tofu.
7. Add spinach, pepper and Romano.
8. In a 13x9-inch pan add sauce to cover it.
9. Layer noodles of tofu mixture, cheese, sliced zucchini and some more sauce.
10. Repeat the layering.
11. Top it with mozzarella cheese and lasagna.
12. Bake for 60 minutes at 350 degree.
13. Let lasagna sit for 10 minutes in the pan.

SERVING
14. Serve Mary'S Not So Heavy Lasagna immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Lasagna
Ingredient: 
Pasta
Preparation Time: 
40 Minutes
Cook Time: 
90 Minutes
Ready In: 
130 Minutes
Servings: 
4

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