* Exported from MasterCook *
Christmas Lasagna
Recipe By : Prevention Website
Serving Size : 8 Preparation Time :0:00
Categories : Pasta 10 Points per serving
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***Red Pepper Sauce***
2 teaspoons olive oil
2 sweet red peppers -- coarsely chopped
2 pounds tomatoes -- quartered
1/2 cup parsley -- flat leaved
4 cloves garlic -- minced
2 teaspoons balsamic vinegar
1/4 teaspoon freshly ground pepper
***Lasagna***
9 lasagna noodles
1 teaspoon olive oil
1 green pepper -- thinly sliced into rings
1 sweet red pepper -- thinly sliced into rings
2 cups nonfat ricotta cheese
1/4 cup egg substitute
2 tablespoons nonfat parmesan cheese
2 teaspoons dried basil
pinch nutmeg -- grated
1 cup canned cannelini beans -- rinsed and drained
1/2 cup shredded nonfat mozzarella cheese
To make the red-pepper sauce: In a large no-stick frying pan over medium heat, warm
the oil. Add the red peppers; cook for 5 minutes.
Add the tomatoes, parsley and garlic; cover and simmer, stirring frequently,
for 20 to 25 minutes. Transfer to a blender.
Add the vinegar and black pepper; process until smooth.
Measure out 1 cup of the sauce and set it aside to serve with the lasagna.
To make the lasagna: In a large pot of boiling water, cook the noodles for 10 to 12
minutes, or until tender. Drain and toss with the oil.
Meanwhile, coat a large no-stick frying pan with no-stick spray.
Warm over medium-high heat.
Add the green and red peppers. Cook, stirring frequently, for 2 to 3 minutes,
or until just tender; set aside.
In a medium bowl, mix the ricotta, egg, Parmesan, basil and nutmeg.
Preheat the oven to 350º F.
To assemble the lasagna, spread one-quarter of the red-pepper sauce in the bottom of
a 9" x 13" baking dish.
Lay 3 noodles side by side in the dish.
Spread with half of the ricotta mixture, half of the sautéed peppers, half of the
beans and one-third of the remaining red-pepper sauce.
Repeat to make another layer.
Top with the remaining 3 noodles, the remaining red-pepper sauce and the mozzarella.
Cover and bake for 30 minutes. Uncover and bake for 10 minutes, or until bubbly.
Let stand for 5 minutes before cutting.
Reheat the reserved red-pepper sauce and serve it with the lasagna.
Description:
"10 Points per serving"
Source:
http://www.healthyideas.com/holiday/recipes/christmas/lasagna.htm
Start to Finish Time:
"0:50"
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Per serving: 509 Calories (kcal); 5g Total Fat; (8% calories from fat); 28g Protein;
89g Carbohydrate; 13mg Cholesterol; 291mg Sodium
Food Exchanges: 5 Grain Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates
NOTES : Description: "This festive lasagna freezes well, so you can assemble it
ahead and bake it when needed. The red and green colors are especially appropriate
for a Yuletide celebration."
Source: Copyright: "Rodale Press"
NOTES : Shared by Pamela S.
