Summer Vegetable Lasagna - 29g Carbs, 3g Fiber
From: American Institute For Cancer Research
Olive oil spray
3 cups low-sodium marinara sauce or no-salt added tomato sauce
6 no-boil whole-wheat lasagna noodles
2 cups part-skim ricotta cheese
1/3 cup Parmesan cheese
2 small yellow summer squash, ends trimmed, shredded and drained
2 small carrots, finely shredded
2 cups baby spinach (or other dark leafy greens, such as kale or chard), chopped
Freshly ground black pepper, to taste
1 cup shredded low-fat mozzarella cheese
Preheat oven to 375 degrees F. Lightly spray bottom of 9-inch square baking dish with olive oil spray. Spread 1/2 cup pasta sauce in bottom. Top sauce with 2 lasagna noodles.
In small bowl, stir together ricotta and Parmesan cheeses. Spread 1/3 over noodles. Layer 1/3 of squash, carrots and greens over cheese and evenly ladle 1/2 cup of pasta sauce on top. Repeat process, starting with cheese then vegetables, 2 more times.
Grind black pepper over top, then sprinkle with mozzarella cheese. Cover with foil and bake for 45 minutes. Remove foil and continue to bake another 15 minutes, or until cheese melts and is piping hot and bubbly.
Servings: 6
Nutrition per Serving: 310 Calories, 13g Total Fat, 7g Saturated Fat, 20g Protein, 29g Carbs, 3g Dietary Fiber, 410mg Sodium
Posted by: chefgloria1030@yahoo.com
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