Hearty Vegetarian Lasagna
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Calories: 312 per serving
Percent from Fat: 20%
Food as MedicineSM Ingredient: Kale or Chard
Food as MedicineSM TipOne cup of Swiss chard contains more than 200% of your daily needs of vitamin A.
Culinary Taste TipBalsamic or red wine vinegar, coupled with fennel seeds, add a Southern Italian flair to the flavor of the dish.
Culinary Technique TipNo boil lasagna noodles save a lot of time and can be found at most supermarkets.
Ingredients3 cups chopped fresh kale or Swiss chard leaves
1 cup packaged julienned (matchstick cut) carrots or thinly sliced carrots
1 (26 ounce) jar spicy tomato basil pasta sauce
1 tablespoon balsamic or red wine vinegar
1 teaspoon fennel seeds
1 (15 ounce) carton fat free ricotta cheese
1/4 cup each: chopped fresh basil leaves and grated Parmesan cheese
2 large egg whites
1/2 teaspoon freshly ground black pepper
6 sheets no-boil lasagna noodles, such as Barilla or Prince brands
1-1/2 cups shredded 2% milk mozzarella cheese
PreparationHeat oven to 375 F. Combine kale and carrots with 1/4 cup water in a large saucepan. Cover; simmer over medium heat 3 minutes. Uncover; simmer 4 to 5 minutes or until the water is absorbed, stirring occasionally. Add pasta sauce, vinegar and fennel seeds; bring to a boil over high heat. Reduce heat; simmer uncovered 15 minutes.
Meanwhile, combine ricotta cheese, basil, Parmesan cheese, egg whites and pepper; mix well. Spoon 1/2 cup of the pasta sauce onto bottom of a 9-inch square baking pan. Arrange 2 of the noodles over sauce. Spread half of ricotta mixture over noodles; top with 1 cup pasta sauce, 1/2 cup mozzarella cheese, 2 more noodles, remaining ricotta mixture, 1/2 cup pasta sauce, 1/2 cup mozzarella cheese, last 2 noodles and remaining pasta sauce. Cover dish with foil. Bake 35 to 40 minutes or until heated through and bubbly. Uncover; top with remaining 1/2 cup mozzarella cheese. Let stand at room temperature 5 to 10 minutes. Cut into squares; garnish with additional basil if desired.
Nutritional AnalysisTotal fat (g): 7 - Fat calories (kc): 63 - Cholesterol (mg): 10 - Trans fatty acids (g): 0 - Saturated fat (g): 3.4 - Polyunsaturated fat (g): 0.4 - Monounsaturated fat (g): 0.4 - Fiber (g): 4.6 - Carbohydrates (g): 36 - Sugar (g): 11 - Protein (g): 27 - Sodium (mg): 730 - Calcium (mg): 796.
Comments on Hearty Vegetarian Lasagna
TRIED IT. LOVED IT. VERY TASTEY.
I loved it, too. I used a bag of frozen spinach since I had no chard and it was very good.
I had this for dinner Saturday. I doubled the recipe ingredients except the noodles and put everything in a 9x13 pan. My whole family told me this was a keeper and I could make it again any time I wanted to. Thanks for such a wonderful meal idea!!!!!
This meal looks great
Prepared this the other evening and was NOT disappointed. It was DELICIOUS! Easy to prepare and rivals my traditional family recipe that takes hours to prepare. Loved it!
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