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.
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.
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!!!
Romance...With a Kick!