Wednesday, June 6, 2012

Veggie Lasagna 441 calories

Veggie lasagna
(This recipe was taken from Family Circle magazine Aug 2011 issue)
Makes six or eight servings prep 20 min.
SLOW COOK on high for 4 ½  hours or LOW for 6 ½  hours let stand 10 min.
2 small zucchini (12 ounces total), trimmed
1 package (8 ounces) sliced mushrooms
1 sweet red pepper, seeded and diced
1 container (15 ounces) part – skim RICOTTA cheese
1 package (8 ounces) reduced-fat shredded mozzarella or Italian-blend cheese
¼ cup packed parsley leaves, chopped
2 cloves garlic, chopped
¼ teaspoon black pepper
1 jar (26 ounces) roasted garlic pasta sauce
8 traditional lasagna noodles (uncooked), broken in half
¼ cup grated Parmesan cheese
Coat slow cooker bowl with nonstick cooking spray.
Insert slicing disk into food processor and thinly slice zucchini (or slice by hand). Transfer to a large bowl and add mushrooms and sweet pepper.  In medium-size bowl combined ricotta, 1 cup shredded cheese, parsley, garlic and black pepper.
Spread 1/2 cup pasta sauce over bottom of slow cooker. Top with two noodles (4 halves) overlapping as needed.
Blend 3/4 cup pasta sauce with 1/2 cup water and set aside. Stir remaining sauce and 2 tablespoons of Parmesan into zucchini mixture. Layer half of the zucchini mixture over noodles. Top with two more noodles (4 halves). Spread with ricotta mixture and top with two more noodles finish layering with remaining zucchini mixture and remaining to noodles. Spread with reserved sauce – water mixture.
Cover and cook on HIGH for 4 ½ hours or on low for 6 ½  hours, adding remaining 1 cup shredded cheese and 2 tablespoons grated Parmesan for last 10 min. of cook time let stand 10 min. before serving
PER SERVING 441 calories; 15 g fat (8g sat.); 29 g protein; 49 g carbohydrate; 5 g fiber; 860 mg sodium; 45 mg cholesterol

Note: The accompanied photo is not of the actual Veggie Lasagna

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