LOCATION: Recipes >> Pasta Lasagna >> L Vegetarian 07
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L Vegetarian 07
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LASAGNA
3 cans crushed tomatoes
5 - 6 cloves crushed or chopped garlic
handful parsley
basil if you have it
1 small onion
salt
In a large pot, saute the onion and garlic in a little water. Add
the tomatoes and basil. Let simmer on low for an hour, then add
salt and parsley to taste.
1 1/2 boxes lasagna noodles
3 - 4 lbs Fat Free ricotta cheese
4 egg whites
2 cups steamed spinach leaves, de-stemmed
2 cups boiled and mashed carrots
3 long zucchini, cut into long strips and steamed
sun-dried tomatoes, chopped fine (or, buy the flakes)
white pepper
black pepper
crushed garlic or garlic powder
chopped mushrooms
Boil the lasagna noodles and lay them out on a tablecloth so they
remain flat and dry, set aside. In a large bowl mix ricotta cheese
with egg, white pepper, black pepper and sun-dried tomatoes. Place
1/3 of the mixture in a separate bowl with the spinach and 1/3 of
the mixture in a separate bowl with the carrots (add extra pepper
to carrots) - you should have 1/3 plain cheese left. Ladle some
marinara sauce on the bottom of a large lasagna pan and then add
noodles to cover the bottom. Layer the steamed zucchini on top of
the noodles -- spice the zucchini as you like garlic and pepper is
good. Add another layer of noodles. Add the carrot and cheese
mixture and another layer of noodles. Add the spinach and ricotta
mixture and another layer of noodles. Add some marinara sauce and
the remainder of the cheese. The top layer is the topped with
noodles tomatoe sauce and the copped mushrooms plus any left-over
sun-dried tomatoes and/or parsley you have around. Bake at 350
for about 45 minutes. Serve with marinara sauce.
You can substitute tofu for cheese if you don't want to eat cheese,
and egg beaters for the egg whites. Also, I've made this with only
3 layers: the zucchini, the carrot & cheese, and the spinach and
cheese -- when I was feeling like less cheese was in order and it
was still delish.
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