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If you are unsure whether this Italian Vegetarian Lasagna recipe is suitable for your personal diabetic diet,
please consult your doctor or a qualified nutritionalist.
| "Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." | | ~ Ginette Olivesi-Lorenzias |
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Pasta Recipes
Italian Vegetarian Lasagna Recipe
Recipe Ingredients:
12.00 Uncooked lasagna noodles 0.50 c Dry sherry or unsweetened Apple juice 1.00 Medium onion, finely chopped 8.00 oz Sliced fresh mushrooms 2.00 Large zucchini, coarsely Grated (about 4 cups) 2.00 Medium red or green bell Peppers, seeded & chopped 2.00 c Fresh spinach 1.00 ts Dried basil leaves 0.50 ts Dried oregano leaves 15.00 oz Light ricotta cheese 1.00 c Nonfat cottage cheese 0.25 c Grated Parmesan cheese 1.00 (8 oz) can tomato sauce 4.00 oz (1 cup) shredded low Moisture part-skim Mozzarella cheese
Recipe Instructions:
Heat oven to 425F. Spray 13 x 9" (3 quart) baking dish with nonstick cooking spray. Cook lasagna noodles to desired doneness as directed on package. Drain; keep warm.
Meanwhile, bring sherry to a boil in large nonstick skillet or Dutch oven over medium-high heat. Add onion; cook 3 minutes, stirring frequently. Add mushrooms, zucchini and bell peppers; cook 5 minutes, stirring occasionally. Add spinach, basil and oregano; cook 2 minutes. Remove from heat; drain well.
In medium bowl, combine ricotta cheese, cottage cheese and Parmesan cheese; mix until well blended. Place 3 cooked lasagna noodles in bottom of spray-coated dish. Top with 1/3 of ricotta mixture and 1/3 of begetable mixture. Repeat layering 2 more times. Top with remaining 3 lasagna noodles, tomato sauce, and mozzarella cheese. Cover dish tightly with spray-coated foil.
Bake at 425F for 25-30 minutes or until bubbly around edges. Remove foil; bake an additional 5 minutes or until top is light golden brown. Let stand 5 minutes before serving.
Per serving: 240 calories, 16 mg protein, 30 gm carbohydrate, 3 gm dietary fiber, 5 gm fat, 20 mg cholesterol, 370 mg sodium
From: Fast and Healthy Magazine, Sept/Oct 1994 FROM: Eric Hunt - hunt@metrowerks.com taken from rec.food.recipes on the Internet.
Servings: 8
| "When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" | | ~ Alice B. Toklas |
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Important Note: This Italian Vegetarian Lasagna
recipe was located in the public domain.It is suitable' for
diabetics and low carb diets solely because someone, somewhere,
decided to publish them as such. I am not qualified in medicine
or nutrition, so please use your own common sense when deciding
which are appropriate for your particular diet.
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This
Italian Vegetarian Lasagna recipe is located in our Pasta Recipes
section.
Use this site as your online diabetic cookbook.
There are over 2000 diabetic recipes for you to enjoy !
This Italian Vegetarian Lasagna Recipe may
also be ideal for anyone following the Atkins diet, or seeking
to reduce their carbohydrate intake for other reasons. |