Monday, April 18, 2011

Three Cheese White Veggie Lasagna

This is a VERY tasty and very healthy recipe!! Enjoy a HUGE serving :). It is time consuming, so I'd suggest maybe doubling the recipe to have leftovers for a couple of days.
  • 2 medium zucchini
  • 1 cup fat-free ricotta cheese
  • 1/4 cup egg beaters (or 1 egg)
  • 1 tsp. chopped garlic
  • 1/4 tsp. dried oregano
  • 1/4 tsp. dried basil
  • 1/4 tsp. salt, divided
  • 1/4 tsp. black pepper, divided
  • 1 cup canned mushrooms (feel free to sautee fresh)
  • 1 14 oz can of spinach
  • 10 TBSP fat-free sour cream
  • 4 wedges The Laughing Cow Light Creamy Swiss cheese (I used swiss and garlic and herb)
  • 2 tbsp. reduced-fat Parmesan-style grated topping, divided
  • 4 sheets whole wheat lasagna noodles
  • 2 slices part-skim mozzarella cheese
  • Optional: additional salt and black pepper

  1. Preheat oven to 425 degrees.
  2. Slice zucchini in half widthwise, and then slice each half lengthwise into 1/4-inch thick strips. Place in a microwave safe bowl and filled with water and par-boil them in the microwave on high for 9 minutes. Drain.
  3. In a medium bowl, combine ricotta cheese, egg whites, garlic, oregano, basil, 1/8 tsp. salt, and 1/8 tsp. black pepper. Stir well and set aside.
  4. Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add spinach and cook until excess moisture has evaporated, about 2 more minutes. Stir in mushrooms. Transfer contents to the bowl of ricotta mixture and set aside.
  5. To make the sauce, in a microwave-safe bowl, combine sour cream with cheese wedges, breaking cheese wedges into pieces as you add them. Stir in 2 tbsp. Parm-style topping, remaining 1/8 tsp. salt, and remaining 1/8 tsp. black pepper. Microwave for 30 - 45 seconds at a time, stirring occasionally, until very warm. Stir until smooth and set aside.
  6. Spray an 8" X 8" baking pan with nonstick spray. Evenly place 1/3rd of the cooked zucchini strips on the bottom. With a spoon or spatula, spread half of the ricotta-veggie mixture on top. Evenly top with 2 lasagna sheets, followed by 1/3rd of the sauce. (It helps to spread the sauce with a rubber scraper.)
  7. Repeat layering with the same amounts of zucchini, ricotta-veggie mixture, lasagna sheets, and sauce. Evenly top with remaining zucchini, followed by remaining sauce. Sprinkle with mozzarella (tearing it into pieces. You can just use shredded mozzarella too)
  8. Bake covered for 20 minutes. Uncover and cook an additionall 5-10 minutes (until cheese is browning slightly).
  9. Top with additional parmesan if desired.
The original recipe said it made 4 servings (which are quite large). I divided it into 3 BIG servings. :)

Nutrition (based on 3 servings without extra parmesan, as pictured)
Calories 334
Fat 7.5g
Sat Fat 4g
Cholesterol 40mg
Sodium 1500mg
Potassium 317mg
Carbs 41g
Fiber 7g
Sugars 10.5g
Protein 25.5g

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