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Receta Fresh Vegetable Lasagna
by Global Cookbook

Fresh Vegetable Lasagna
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  Raciónes: 8

Ingredientes

  • 8 ounce uncooked lasagna noodles
  • 1 pkt frzn minced spinach - (10 ounce) thawed, well liquid removed
  • 1 c. shredded carrots
  • 1/2 c. sliced green onions
  • 1/2 c. sliced red bell pepper
  • 1/4 c. minced fresh parsley
  • 1/2 tsp freshly-grnd black pepper
  • 1 1/2 c. low-fat cottage cheese
  • 1 c. buttermilk
  • 1/2 c. plain nonfat yogurt
  • 2 x egg whites
  • 1 c. sliced mushrooms
  • 1 can artichoke hearts - (14 ounce) liquid removed, minced
  • 8 ounce shredded part-skim mozzarella cheese (2 c.)
  • 1/4 c. freshly-grated Parmesan cheese

Direcciones

  1. Cook pasta according to package directions, omitting salt. Drain. Rinse under cool water; drain well. Set aside.
  2. Preheat oven to 375 degrees.
  3. Pat spinach with paper towels to remove excess moisture. Combine spinach, carrots, green onions, bell pepper, parsley and black pepper in large bowl. Set aside.
  4. Combine cottage cheese, buttermilk, yogurt and egg whites in food processor or possibly blender; process till smooth.
  5. Spray 13- by 9-inch baking pan with nonstick cooking spray. Arrange a third of lasagna noodles in bottom of pan. Spread with half each of cottage cheese mix, vegetable mix, mushrooms, artichokes and mozzarella. Repeat layers, ending with noodles. Sprinkle with Parmesan.
  6. Cover and bake 30 min. Remove cover; continue baking 20 min or possibly till bubbly and heated through. Let stand 10 min before serving.
  7. This recipe yields 8 servings.