The Online Recipe Box

Ingredients:

• 3 crushed fresh or low sodium canned tomatoes
• 1/2 cup chopped mushrooms
• 1/2 cup chopped bell pepper
• 1/2 cup chopped carrot
• 1/2 cup chopped onion
• 1/2 cup red grape juice
• 2 clove garlic minced
• 2 tbs honey
• 1/2 tsp dried basil leaves
• 1/2 tsp dried Rosemary leaves
• 1/2 tsp dried Oregano leaves
• 1/2 tsp dried thyme leaves
• 1/4 tsp black pepper
• 4 egg whites, lightly beaten
• 1 1/2 cups nonfat ricotta cheese or cottage cheese
• 8 ounces lasagna noodles, cooked, drain well
• 1 pound fresh spinach, wash, drain and chop
• 4 ounces nonfat mozzarella cheese, grated

Directions:

1. Place tomatoes, mushrooms, red peppers, carrot, onion, grape juice, garlic, honey, basil, rosemary, oregano, thyme and black pepper in a large, heavy sauce pan. Simmer for 20 minutes.
2. Preheat oven to 350 degrees F
3. Mix together the egg whites and the ricotta or cottage cheese. Set aside.
4. Assemble - Place a layer of tomato sauce in the bottom of a 9 x 1 3 inch casserole dish. Cover the sauce with a layer of cooked lasagna noodles. Spread ricotta-egg mixture over noodles and top with layer of spinach. Add another layer of noodles, another layer of sauce and finish with grated mozzarella.
5. Bake for 35 minutes. Let stand 15 minutes before cutting.

Source: 500 Fat Free Recipes

Servings: 6

Nutrition Info:

• Calories: 227
• Fat: 1 g
• Protein: 15 g
• cholesterol: 3.8 mg
• Carbs: 36 g

None Found

Leave a Reply

Name (required)

Mail (will not be published) (required)

Website

Spam protection: Sum of one + six ?