Recipes |  Recipe Books (by Ingredient) |  Recipe Books (by Cuisine) |  Recipe Software |  Cooking Resources

Search Recipes

Recipe Organizer Deluxe
Windows software for recipe enthusiasts: Recipe Organizer Deluxe
Recipe Books
Find your favorite recipe books: 
  • Recipe books by ingredient
  • Recipe books by cuisine

    Web Resources
    Check our selection of favorite recipe and cooking sites on the Web: PrimaRecipe Selection

    PrimaRecipes --> Vegetarian

    category: Vegetarian
    keywords: Diabetic, lasagna, mushroom
    servings: 6 servings
          3 c  Crushed fresh or low-sodium
               Canned tomatoes
        1/2 c  Chopped mushrooms
        1/2 c  Chopped red bell pepper
        1/2 c  Chopped carrot
        1/2 c  Chopped onion
        1/2 c  Red wine or red grape juice
          2 tb Honey
        1/2 ts Dried basil leaves
        1/2 ts Dried rosemary leaves
        1/2 ts Dried oregano leaves
        1/2 ts Dried thyme leaves
        1/4 ts Black pepper
          4    Egg whites, lightly beaten
      1 1/2 c  Nonfat ricotta cheese or
               Cottage cheese
          8 oz Lasagna noodles, cooked al
               Dente and well drained
          1 lb Fresh spinach, well washed,
               Drained and chopped
          4 oz Nonfat mozarella cheese,
    1. Place tomatoes, mushrooms, red peppers, carrots, onion, wine or grape juice, garlic, honey, basil, rosemary, oregano, thyme, and black pepper in a large, heavy saucepan. Simmer for 20 minutes. 2. Preheat oven to 350 degrees. 3. Mix together the egg whites and the ricotta or cottage cheese. Set aside. 4. To assemble, place a layer of tomato sauce in the bottom of a 9-by-13 inch casserole. Cover the sauce with a layer of cooked lasagna noodles. Spread ricotta-egg mixture over noodles and top with a layer of spinach. Add another layer of noodles, another layer of sauce, and finish with grated mozzarella. 5. Bake for 35 minutes. Let stand for 15 minutes before cutting. Calories per serving: 227Carbohydrates: 36 g Fat: 1 gDietary Fiber: 4.3 g Cholesterol: 3.8 mgSodium: 264 mg Protein: 15 g Posted by kelly roddy> to the Fatfree Digest [Volume 14 Issue 28] Jan. 28, 1995. :It's from Sarah Schlesinger's 500 Fat-Free Recipes: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, using MMCONV. Archived through kindness of Karen Mintzias, 1.80+

    PrimaRecipes || Submit Recipe || Submit Resource || Copyright Policy

    Copyright 2004 PrimaSoft PC Inc. All rights reserved.