Low-Cal Vegetable Lasagne
HAPPY NEW YEAR! So…we’ve been partying, and eating Christmas Cookies, and drinking Champagne, and going to the end-of-the-year blockbuster movies instead of the gym. After the holiday excess, it’s now time to get back on track. Here is a simply delicious recipe to celebrate the start of a new year. You’ll need a mandolin to slice the vegetables. It’s good enough to serve to guests…and even though it’s lasagne, there’s lots of veggies in each serving! Enjoy!
Low-Cal Vegetable Lasagne
½ pound fresh or dried lasagne noodles
1 pound carrots
1 pound zucchini
1 cup (8 3/4-oz.) Part skim ricotta cheese
1 Tbsp. fresh basil, chopped
1 tsp. Chopped fresh oregano
½ tsp. Fresh ground pepper
12 ounces (about 8 cups) fresh spinach
3 cups Red Sauce (recipe follows)
1 ½ cups shredded part skim mozzarella cheese
Bring large pot of salted water to boil. Add noodles and cook until just tender (about 2 minutes for fresh, 10 minutes for dried). Drain. Place noodles in cold water until ready to use.
Preheat oven to 375°. With mandolin or kitchen slicer at thinnest setting, cut carrots and zucchini lengthwise into paper-thin strips.
Mix ricotta cheese, basil, oregano, 1/4 teaspoon salt and the pepper in small bowl.
Trim noodles to fit 13″ x 9″ glass baking dish; layer one third of the noodles on the bottom. Layer half the spinach, then half the carrots and zucchini. Top with half the ricotta mixture. Repeat, layering another third of the noodles and remaining vegetables and cheese. Top with noodles. Cover with foil.
Bake 35 minutes, until vegetables are tender.
Cut lasagne into 6 squares and transfer to jelly-roll pan. Preheat broiler. Top each square with ½ cup warm Red Sauce and 2 tablespoons mozzarella. Broil 2 minutes. Pass remaining sauce.
Makes 6 servings
Red Sauce
Combine 1 can (28 oz.) Plum tomatoes with their juice, 3/4 cup chopped carrots, ½ cup chopped celery, ½ cup chopped onion, 1 can (13 – 14 ox.) Chicken broth plus enough water to equal 2 cups, 1 tablespoon chopped fresh basil and 1 Tbsp minced garlic in saucepan. Bring to boil. Reduce heat and simmer until reduced to 4 cups, about 30 minutes. Transfer in batches to blender, process until smooth.
Makes 4 cups
