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Ingredientes
- 3 can Tomatoes crushed
- 5 x Garlic Cloves minced
- 1 handf Parsley Some Basil
- 1 sm Onion Salt to taste
Direcciones
- Lasagna:1 1/2 Box Lasagna Noodles - will have some - left over3 lb Fatfree Ricotta Cheese - to 4 lbs 4 Egg Whites - or possibly substitute 2 C Spinach Leaves - de-stemmed, steam 2 C Carrots - boil, mash 3 Long Zucchini - cut in long stips, - steamSun-Dry Tomatoes - minced fineWhite And Black Pepper - to tasteSome Garlic Cloves - crushed, or possibly pwdr 1/2 lb Mushrooms - minced
- In a lg pot, saute/fry the onion and garlic in a little water. Add in the tomatoes and basil. Let simmer on low for an hour, then add in salt and parsley to taste.
- Boil the lasagna noodles and lay them out on a tablecloth so they remain flat and dry, set aside. In a lg bowl mix ricotta cheese with egg, white pepper, black pepper and sun-dry tomatoes. Place 1/3 of the mix in a separate bowl with the spinach and 1/3 of the mix in a separate bowl
- with the carrots (add in extra pepper to carrots) - you should have 1/3 plain
- cheese left. Ladle some marinara sauce on the bottom of a lg lasagna pan and then add in noodles to cover the bottom. Layer the steamed zucchini on top of the noodles - spice the zucchini as you like garlic and pepper is good. Add in another layer of noodles. Add in the carrot and cheese mix and another layer of noodles. Add in the spinach and ricotta mix and another layer of noodles. Add in some marinara sauce and the remainder of the cheese. The top layer is the topped with noodles tomato sauce and the
- copped mushrooms plus any left-over sun-dry tomatoes and/or possibly parsley you have around. Bake at 350 deg F. about 45 minutes. Serve with marinara sauce.
- Notes:You can substitute tofu for cheese if you do not want to eat cheese, and egg beaters for the egg whites. Also, I've made this with only 3 layers: the zucchini, the carrot & cheese, and the spinach and cheese - when I was feeling like less cheese was in order and it was still delish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 8 servings | |
| Calories 56 | |
| Calories from Fat 4 | 7% |
| Total Fat 0.47g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 220mg | 9% |
| Potassium 495mg | 14% |
| Total Carbs 12.67g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 0.02g | 0% |
| Protein 2.84g | 5% |
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