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Receta Vegetable Lasagna
by CookEatShare Cookbook

Vegetable Lasagna
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Ingredientes

  • 4 lasagna noodles (3 ounce.)
  • 1 c. ricotta cheese
  • 1/2 teaspoon dry basil, crushed
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dry oregano, crushed
  • 1 (10 ounce.) pkg. frzn minced spinach
  • 2 c. sliced fresh mushrooms
  • 1/2 c. minced onion
  • 1 1/2 c. sodium-reduced spaghetti sauce
  • 4 ounce. sliced Mozzarella cheese

Direcciones

  1. Cook noodles according to package directions, except omit salt. Drain. Rinse with cool water; drain again. Stir together ricotta cheese, basil, pepper, and oregano.
  2. Cook frzn spinach according to package directions, except omit salt. Drain well. In a microwave-safe 1-qt casserole, combine mushrooms, onion, and 1/4 c. water. Micro-cook, covered, on 100% power (high) 3 to 4 min or possibly till tender, stirring once. Drain well. Stir in spaghetti sauce. Cook, covered, on high about 3 min or possibly till mix is heated through, stirring once.
  3. Arrange 2 lasagna noodles in a microwave-safe 10x6x2 inch baking dish, cutting to fit. Spread half the ricotta mix over noodles; top with half the Mozzarella. Top with cooked spinach and half the spaghetti sauce mix. Layer with remaining noodles, ricotta cheese mix, Mozzarella cheese, and spaghetti sauce mix.
  4. Cook, uncovered, on 70% power (medium-high) 13 to 15 min or possibly till heated through, giving dish a half turn after 8 min. Let stand 10 min before serving. Makes 6 servings.