Mushroom Spinach Lasagna
12 strips whole wheat lasagna noodles, cooked omitting salt and fat
2 10 oz. boxes frozen chopped spinach, thawed and drained
2-1/2 C. mushrooms, sliced
1-3/4 C. onions, diced
1 Tbs. garlic, minced (2-3 cloves)
1-1/4 C. leeks, washed and thinly sliced
4 tsp. olive oil
1-1/4 C. canned artichoke hearts, drained and chopped
1 large egg
15 oz. container part-skim ricotta cheese
1 tsp nutmeg
1/4 tsp. black pepper
1-1/2 C commercial spaghetti sauce
2 Tbs. fresh basil, chopped
1 C. part-skim mozarella cheese, shredded
1/4 C. Parmesan cheese, grated
1.
In a large skillet over medium high heat, sauté mushrooms, onions,
garlic, and leeks in olive oil until vegetables are tender. Stir in
artichoke hearts and set aside.
2.
In a medium bowl, beat egg. Stir in ricotta cheese, nutmeg and black
pepper. Set aside.
3.
Heat spaghetti sauce and stir in basil.
4.
To assemble lasagna, spread 1/2 C. tomato sauce in the bottom of a 9 x 13
inch baking dish.
5.
Next layer 4 cooked noodles, 1/2 ricotta cheese mixture, and 1/2 of cooked
vegetables.
6.
Repeat layering with 4 noodles, remaining ricotta cheese mixture, and the
rest of the vegetables.
7.
Top with 4 noodles, 1 cup mozzarella cheese, and 1 cup tomato sauce.
8.
Sprinkle with Parmesan cheese, cover and bake at 425o
for 45 minutes. Uncover and bake an additional 15 minutes. Allow to cool
10 minutes before serving. Cut into 9 equal
pieces.
Yield:
9 servings, Serving Size 1/9th of dish (345 calories)
FAT
12 gms:
CARB 38 gms:
PRO 22 gms:
SOD 580 mgs
Preparation time: 20-30 minutes
Cook
time: 1 hour
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