Mary's Not So Heavy Lasagna

world.food's picture

Jan. 18, 2012

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
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 4