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Farm Fresh: Veggie lasagna gets diet back on track

Monday, November 19, 2001

By Betsy Kline, Post-Gazette Staff Writer

File this one for the post-holiday guilt trip: a veggie-stuffed lasagna that's low in calories and salt and high in Vitamins A and C. After the Thanksgiving Day binge, you can make this satisfying meal and feel good about your diet intentions again.

Vegetable Lasagna

1 onion, chopped
3 cloves garlic, minced
1 green bell pepper (we used red), cored and chopped
1 (6-ounce) can tomato paste
1 (10-ounce) can diced tomatoes and green chilies
1 (10-ounce) can stewed tomatoes
1 (11 1/2-ounce) can tomato juice
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
1 1/2 tablespoons red wine vinegar
1 bay leaf
1/2 pound fresh mushrooms, sliced
1/2 cup shredded carrot
1 bunch broccoli florets (cut small to cook evenly)
1/2 pound lasagna noodles (9 should be enough, unless your pan is wide)
1 1/2 cups shredded part-skim mozzarella cheese

Cheese mixture:
2 cups low-fat cottage cheese
1 large egg white
2 tablespoons chopped parsley
1/4 cup grated Parmesan cheese

Coat a large skillet with nonstick cooking spray and add onion, garlic and pepper. Saute until tender. Add tomato paste, diced tomatoes and green chilies, stewed tomatoes and tomato juice. Bring to a boil. Add spices, vinegar, bay leaf and chopped vegetables. Reduce heat and simmer at least 30 minutes or until vegetables are tender and the sauce has thickened slightly.

Discard bay leaf.

Preheat oven to 350 degrees.

Cook lasagna noodles according to package directions, omitting salt and oil; drain. Combine cheese mixture ingredients (not including mozzarella) in a food processor until smooth.

Spoon some vegetable sauce over the bottom of a 13-by-9-by-2-inch baking dish. Layer one-third each of the lasagna noodles, cheese mixture, remaining vegetable sauce and mozzarella cheese. Repeat layers twice. Bake, covered, for 30 minutes. Let stand 10 minutes before serving. Makes 12 servings.

"Eating Well Through Cancer" by Holly Clegg and Dr. Gerald Miletello

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