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Wednesday, September 15, 2010

Wednesday's Recipe--Veggie (or Spinach) Lasagna

This week's recipe is one of my favorite dishes. In case you haven't noticed, I tend to like easy substitutions to make a variation. I use this same basic recipe for Spinach Lasagna as well as Veggie Lasagna. Check the notes at the end! Plan for about 20-25 minutes prep time and an hour for baking and stand time.

Veggie Lasagna

15 oz. low-fat ricotta cheese
dash of black pepper
couple dashes of nutmeg
2 tablespoons wheat germ
1 1/2 cups grated zucchini
1 cup grated carrot
uncooked lasagna noodles
32 oz. of your favorite spaghetti sauce
3 cups grated mozzarella cheese
1/4 cup grated Parmesan cheese

Combine ricotta cheese, pepper, nutmeg, wheat germ, zucchini, and carrots in a mixing bowl. Mix well.

Spread 1 cup spaghetti sauce in the bottom of 9"x 7" or 8"x 8" baking dish. Top with a single layer of uncooked lasagna noodles. Add half the ricotta/vegetable mixture and spread evenly. Pour 1 cup spaghetti sauce over and sprinkle with 1 cup mozzarella cheese. Layer with more lasagna noodles, the remaining ricotta/vegetable mixture, 1 cup spaghetti sauce, and 1 cup mozzarella cheese. Top with a final layer of lasagna noodles, 1 cup spaghetti sauce, 1 cup mozzarella cheese, and the Parmesan cheese.

Several options:

1) Bake at 350 degrees for about 45 minutes. Let stand 15 minutes before serving.

2) Cover and refrigerate for later. Bake at 350 degrees for 35-40 minutes. Let stand 15 minutes before serving.

3) Cover and wrap in foil. Freeze. Defrost in refrigerator 6-8 hours. Bake at 350 degrees for 35-40 minutes.

*Note: For Spinach Lasagna--substitute 2 1/2 cups chopped fresh spinach for zucchini and carrots.

Makes 6-8 servings.

I like to serve homemade cinnamon bread with this recipe. Yummy!!!

Mellanie Szereto
Romance...With a Kick!

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