| Vegetable lasagna Recipe |
Recipe type: Entree
Author:
Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hour
Serves: 4
Ingredients
- 2 large potatoes
- 1/2 lb whole-wheat lasagna noodles
- 1 zucchini
- 2 clove garlic, minced
- 7 oz spinach
- 4 oz part-skim ricotta cheese
- 2 tbsp olive oil
- Salt
Instructions
- The lasagna noodles need to be soaked in hot tap water for 15 minutes. Drain.
- Dice zucchini. Zucchini and garlic to fry pan in a little bit of olive oil, 5 minutes.
- Salt – to taste.
- Boil potatoes in salted water until soft. Grind into a puree. Grate the cheese. Thaw spinach and put in a pan greased with olive oil, simmered for 3 mins, then stir in cheese. Combine mashed potatoes and spinach.
- Prepare the tomato sauce. Wash tomatoes, cut in half; cook the tomato puree with
- blender. Wash peppers, halved, cored and seeds, cut into cubes, put in olive oil, 5-7 minutes, season salt and pepper. Grapefruit wash, cut in half, squeeze out the juice. To add the tomato puree stewed peppers, and grapefruit juice. Whip in blender.
- Preheat oven to 350 degrees F. The layer half of lasagna noodles put in a baking dish pan greased with olive oil. Add half of potato mixture, half of zucchini mixture. Top with half of sauce, then with remaining noodles, potato and zucchini mixture. Finish with lasagna noodle and sauce. Pour the remaining tomato sauce on top of the lasagna, cover with foil. Bake for 15 minutes. Remove foil and bake an additional 5 minutes until golden brown.
Calories: 676
