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VEGETAB4
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1989-05-28
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VEGETABLE LASAGNA
1 small chopped onion
1 lg. shredded carrot
2 minced garlic cloves
3 sliced zucchini
1 c. sliced mushrooms
1 15-oz. can salt-free
tomato sauce
1 6-oz. can tomato paste
1-1/2 t. italian seasoning
1/8 t. pepper
6 uncooked lasagna noodles
15 oz. ricotta or 2 c.
lowfat cottage cheese
2 c. shredded lowfat
mozzarella cheese
1/4 c. grated parmesan
Cook first 3 ingredients in microwave, covered, on high for
4 minutes until carrots are crisp-tender, stirring once. Add
zucchini and mushrooms and cook 4 minutes, stirring once.
Combine next 4 ingredients. Spread 1/3 c. sauce on bottom
of microproof 12 x 8 dish. Top with 3 noodles, half the ricotta,
half the vegetables, half the remaining sauce and half the
mozzarella. Repeat, omitting the mozzarella. Cover dish tightly
with wax paper, tucking it under. Cook on high 6 minutes and
then on medium for 20 minutes. Sprinkle top with remaining
mozzarella and the parmesan. Cover and let stand 10 minutes.
Makes 6 servings at 334 calories each.
Date Entered: May 28, 1989
By: Donna Endreson