||SPINACH-MUSHROOM LASAGNA (OVO LACTO)
||Diabetic, lasagna, mushroom
3 c Crushed fresh or low-sodium
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
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
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
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 -email@example.com> 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,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen