Mushroom Spinach Lasagna
Ingredients:
12 Spinach lasagna noodles 1 Onion, chopped 1 Green pepper, chopped 2 cloves Garlic, minced 2 cans (14oz or about 400 g) tomato sauce 110 g Italian seasoning 170 g Zucchini, diced 1 Mushrooms, sliced 1 pkg (10oz or about 300 g) Spinach, thawed & squeezed dry 170 g Ricotta cheese 2 Egg whites 110 g Part skim Mozzarella cheese, grated 30 g Parmesan cheese, grated
Coat a large non-stick skillet with cooking spray and preheat over medium heat. Add onion, peppers & garlic. Cook 4 - 5 minutes, until softened. Add tomatoes, seasoning, zucchini & mushrooms. Bring to a boil, reduce heat and simmer, uncovered 20 minutes. Preheat oven to 180C/350F/Gas Mark 4.
Meanwhile, cook noodles as directed on the package, rinse and drain well.
Combine ricotta, egg whites, and well-drained spinach in a mixing bowl. Spread 60 g tomato sauce in a 9 x 13" (about 23 x 33cm) baking dish. Top with 4 noodles, overlapping to fit. Layer with half of the ricotta mixture, a third of the tomato sauce, and half of the mozzarella. Repeat layers. Top with the last four noodles, and the remaining tomato sauce. Cover loosely with foil.
Bake for 40 mins. Uncover, sprinkle with parmesan and bake 10 mins.
Nutritional Analysis Per Serving:
Each serving of 1/8th recipe: 44g Carbohydrate 22g Protein 10g Fat 365 cal
This recipe is from www.diabetes.co.uk |