I did promise a recipe this week due to the down time with the blog... so here you go!!
YOU CAN substitute some things... if there are other seasonings you prefer or vegetables, like Eggplant... make it once, then make it your own!!
INGREDIENTS:
1 Lg Zucchini, Chopped
1 Cup Reduced‑fat Ricotta Cheese
1 Cup Medium Soft Tofu
1 Egg & 1 Container Egg Whites Only
1 Tbsp Basil (Dried or Fresh)
1 Tbsp Oregano (Dried or Fresh)
1/4 tsp Sea Salt
1/2 tsp Ground Black Pepper
2 Cloves of Garlic Crushed
1 Jar Tomato Puree (Seedless like Pomodoro)
1 Pkg Fresh Whole Grain Lasagna Noodles (Need 12 Total)
1 Fresh Broccoli Crown
1 Can Hunt’s With Garlic Tomato Paste
1/4 Cup grated Parmesan cheese
1/2 Cup Shredded Part‑skim Mozzarella Cheese (Or Goat Mozzarella)
2 Cups Mushrooms (Fresh NOT Canned)
4 Lg. tomatoes cut into small pieces.
DIRECTIONS:
EARLY IN THE DAY OR THE DAY BEFORE... Drain Tofu on Paper towel layers (about 4) in the refrigerator)
Once you are ready to assemble and bake....
1. Preheat the oven to 350°F.
2. Use a 13" x 9" x 3-4" glass baking dish or non stick surface pan. Whisk egg & whites together & cook eggs in a non‑stick skillet, as you would scrambled eggs, breaking them up. Once cooked, let stand in a bowl to cool.
3. Place mushrooms in a non‑stick fry pan cook until they shrink (add water to cook NOT oil!), add zucchini and cook 5 minutes, or until crisp‑tender. Remove from the heat and set aside as well.
4. In a medium bowl, mash/mix the Tofu with the ricotta, egg, basil, oregano, garlic, sea salt, and pepper. Set aside 1/2 cup of pasta sauce.
5. Place 3 sheets of lasagna across the bottom of the prepared baking dish. Then line the bottom again, the opposite way so you have a "double bottom". Evenly spoon a portion of pasta sauce over the lasagna. Top with a portion of ricotta cheese mixture, the broccoli, the zucchini, the eggs, the tomatoes, the mushrooms and the Parmesan cheese. Use your portions wisely to ensure you have enough. You can separate the portions in advance, into 3 or 4 portions (depending on the size of your pan) to ensure you have enough.
6. Repeat layering with 3 more sheets of lasagna and remaining ingredients. End with remaining sheets of lasagna. Spoon the reserved *(the 1/2 cup from the beginning) pasta sauce over the top and sprinkle with a little mozzarella.
7. Cover with foil (make sure it does NOT touch the lasagna) and bake 25 minutes. Uncover and bake 20 minutes, or until hot and bubbly.
Makes 8 ==> 257 Calorie Servings! ENJOY!!
SERVING SUGGESTION: Serve with a Small Traditional Italian Salad on the Side and one thin slice of a Baguette style bread (SKIP THE BUTTER) for a complete dinner!
YOU CAN substitute some things... if there are other seasonings you prefer or vegetables, like Eggplant... make it once, then make it your own!!
VEGETABLE LASAGNA
INGREDIENTS:
1 Lg Zucchini, Chopped
1 Cup Reduced‑fat Ricotta Cheese
1 Cup Medium Soft Tofu
1 Egg & 1 Container Egg Whites Only
1 Tbsp Basil (Dried or Fresh)
1 Tbsp Oregano (Dried or Fresh)
1/4 tsp Sea Salt
1/2 tsp Ground Black Pepper
2 Cloves of Garlic Crushed
1 Jar Tomato Puree (Seedless like Pomodoro)
1 Pkg Fresh Whole Grain Lasagna Noodles (Need 12 Total)
1 Fresh Broccoli Crown
1 Can Hunt’s With Garlic Tomato Paste
1/4 Cup grated Parmesan cheese
1/2 Cup Shredded Part‑skim Mozzarella Cheese (Or Goat Mozzarella)
2 Cups Mushrooms (Fresh NOT Canned)
4 Lg. tomatoes cut into small pieces.
DIRECTIONS:
EARLY IN THE DAY OR THE DAY BEFORE... Drain Tofu on Paper towel layers (about 4) in the refrigerator)
Once you are ready to assemble and bake....
1. Preheat the oven to 350°F.
2. Use a 13" x 9" x 3-4" glass baking dish or non stick surface pan. Whisk egg & whites together & cook eggs in a non‑stick skillet, as you would scrambled eggs, breaking them up. Once cooked, let stand in a bowl to cool.
3. Place mushrooms in a non‑stick fry pan cook until they shrink (add water to cook NOT oil!), add zucchini and cook 5 minutes, or until crisp‑tender. Remove from the heat and set aside as well.
4. In a medium bowl, mash/mix the Tofu with the ricotta, egg, basil, oregano, garlic, sea salt, and pepper. Set aside 1/2 cup of pasta sauce.
5. Place 3 sheets of lasagna across the bottom of the prepared baking dish. Then line the bottom again, the opposite way so you have a "double bottom". Evenly spoon a portion of pasta sauce over the lasagna. Top with a portion of ricotta cheese mixture, the broccoli, the zucchini, the eggs, the tomatoes, the mushrooms and the Parmesan cheese. Use your portions wisely to ensure you have enough. You can separate the portions in advance, into 3 or 4 portions (depending on the size of your pan) to ensure you have enough.
6. Repeat layering with 3 more sheets of lasagna and remaining ingredients. End with remaining sheets of lasagna. Spoon the reserved *(the 1/2 cup from the beginning) pasta sauce over the top and sprinkle with a little mozzarella.
7. Cover with foil (make sure it does NOT touch the lasagna) and bake 25 minutes. Uncover and bake 20 minutes, or until hot and bubbly.
Makes 8 ==> 257 Calorie Servings! ENJOY!!
SERVING SUGGESTION: Serve with a Small Traditional Italian Salad on the Side and one thin slice of a Baguette style bread (SKIP THE BUTTER) for a complete dinner!
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