No-fat/no-sweat lasagna with spinach and lentils

6 servings

Ingredients

Quantity Ingredient
15 ounces Non-fat ricotta cheese
1 pack (10 oz) chopped spinach; frozen, thawed and drained see note
½ cup Egg substitute; (or egg whites to equal)
⅓ cup Parmesan cheese; grated
¼ cup Fresh parsley; chopped
¼ teaspoon Crushed red pepper flakes - see note
3½ cup Quick Tomato Sauce; (see recipe below)
9 Lasagna noodles; uncooked - see note
¼ cup Red lentils; uncooked
1½ cup Nonfat mozzarella cheese; shredded, (6 ounces)

Directions

Source: The Pyramid Cookbook, Pat Baird Pg. 157 (modified slightly) note - I added ½ cup chopped broccoli and 1 diced carrot.

note - recipe called for ¼ tsp nutmeg, which I omitted - personal taste.

I added 1 TB each dry basil and oregano.

note - I usedwhole wheat or spinach lasagna noodles.

In large bowl, combine the ricotta cheese, spinach, broccoli, egg substitute, 2 tablespoons of the parmesan cheese, parsley, and pepper flakes. Mix well until thoroughly blended.

Pour 1 cup of tomato sauce into an 11" X 7" X 2" glass baking dish. (If you will not be microwaving this, you can use a metal pan, if desired.) Spread sauce evenly to cover bottom of dish. Arrange 3 noodles in a single layer on top of the sauce. Spoon one-third of the spinach and ricotta cheese mixture over the noodles; spread to make an even layer.

Sprinkle 2 tablespoons of the lentils over the top, ½ cup of the mozzarella cheese, and the remaining Parmesan. Pour 1½ cups of the tomato sauce over the cheeses. Arrange another layer of noodles on top.

Repeat the layering, using the remaining ingredients (note that the top layer is spinach and ricotta mixture and mozzarella cheese only.) Cover tightly with vented plastic wrap. Microwave on medium-high for 18-20 minutes, or until noodles are just tender when pierced with the tip of a sharp knife and sauce is bubbly. Rotate twice during cooking. Let stand, covered, 15 minutes before serving.

(Conventional cooking method: Preheat oven to 350 degrees F. Assemble lasagna as directed above. Cover tightly with aluminum foil. Bake for 1 hour; remove aluminuim foil and bake 10 minutes longer. Let stand 10 minutes before cutting. - note: This is what I did. I also made it ahead and let it sit overnight before baking.) Pyramid equivalent using original recipe: 1 ½ breads, 1 ½ vegetables, 1 ¼ milk, ¼ ounce meat alternative Nutritional analysis based on 6 servings and original recipe: Cal 285 Fat 2g (CFF 6⅖%) Carbo 34g Pro 30g Sod 509mg (based on no-salt added tomato sauce below) Chol 8mg

Posted to EAT-LF Digest by Natalie Frankel <natalie.frankel@...> on Feb 14, 1999, converted by MM_Buster v2.0l.

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