Lasagna With Marinara Sauce


3 can Tomatoes crushed
5 Garlic Cloves chopped
1 handf Parsley
Some Basil
1 small Onion
Salt to taste


Lasagna:1 1/2 Box Lasagna Noodles - will have some - left over3 lb Fatfree Ricotta Cheese - to 4 lbs 4 Egg Whites - or substitute 2 C Spinach Leaves - de-stemmed, steam 2 C Carrots - boil, mash 3 Long Zucchini - cut in long stips, - steamSun-Dried Tomatoes - chopped fineWhite And Black Pepper - to tasteSome Garlic Cloves - crushed, or powder 1/2 lb Mushrooms - chopped
In a lg pot, saute the onion and garlic in a little water. Add the tomatoes and basil. Let simmer on low for an hour, then add salt and parsley to taste.
Boil the lasagna noodles and lay them out on a tablecloth so they remain flat and dry, set aside. In a lg bowl mix ricotta cheese with egg, white pepper, black pepper and sun-dried tomatoes. Place 1/3 of the mixture in a separate bowl with the spinach and 1/3 of the mixture in a separate bowl
With the carrots (add extra pepper to carrots) - you should have 1/3 plain
Cheese left. Ladle some marinara sauce on the bottom of a lg lasagna pan and then add noodles to cover the bottom. Layer the steamed zucchini on top of the noodles - spice the zucchini as you like garlic and pepper is good. Add another layer of noodles. Add the carrot and cheese mixture and another layer of noodles. Add the spinach and ricotta mixture and another layer of noodles. Add some marinara sauce and the remainder of the cheese. The top layer is the topped with noodles tomato sauce and the
Copped mushrooms plus any left-over sun-dried tomatoes and/or parsley you have around. Bake at 350 deg F. about 45 min. Serve with marinara sauce.
Notes:You can substitute tofu for cheese if you don't want to eat cheese, and egg beaters for the egg whites. Also, I've made this with only 3 layers: the zucchini, the carrot & cheese, and the spinach and cheese - when I was feeling like less cheese was in order and it was still delish.




8.0 servings


Monday, November 30, 2009 - 1:03pm



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