Monday, July 1, 2013

Classic Veggie Lasagna


Don’t know if you’ve heard this story before, but…when I was 21 years old dating my 22-year-old future husband, I knew how to cook two “real” dinner options: chili or lasagna. Of the two, I prefer chili, so that’s what I made my boyfriend. Politely he said it was the best chili he’d ever had—although as a rule, he doesn’t really like beans.

 
After we were married, I made lasagna one night and hubby wondered how long I’d been hiding that skill! It’s his #1 FAVORITE food.

 
His 36th birthday is this week, so of course I made him his favorite food. He doesn’t miss the meat at all in this recipe!

 

Ingredients:

8 oz. lasagna noodles (about 9-10 noodles;  ½ of 16-oz. box)

Red bell pepper

Zucchini

My spaghetti sauce recipe (or 6 cups purchased spaghetti sauce)

16 oz. frozen broccoli (5 c. frozen; 4 c. thawed)

Pint ricotta cheese

4 c. shredded mozzarella cheese

6 Tbsp. grated parmesan cheese

 

Directions:

1.  Boil lasagna noodles according to package directions for al dente.

2.  Dice or slice red bell pepper and zucchini.

3.  Make spaghetti sauce. Add zucchini and bell pepper at beginning. Sauté them with the onions and garlic. (If using purchased sauce, separately sauté veggies and add them to sauce.)

4.  Thaw broccoli.

5.  When spaghetti sauce is done, add broccoli. You should have about 9-10 cups of veggie sauce.

6.  Assemble lasagna!
-Preheat oven to 375°F.

-Spray 9 x 13” pan with cooking spray.

 


Bottom layer:

-Spread 1 ½ cups sauce in bottom of pan

 

Repeat middle layers twice:

-3 lasagna noodles

-1 c. ricotta, spread evenly

-3 c. sauce, spread evenly

-1 ½ c. mozzarella, spread evenly

-2 Tbsp. parmesan, sprinkled evenly

 

Top layers:

-3 lasagna noodles

-Rest of the sauce (~ 1 ½ c.)

-2 c. mozzarella

-2 Tbsp. parmesan

 


7.  Bake uncovered on a middle or low oven shelf 45 minutes.

8.  Let stand 10 minutes before serving.

 
 

 

 

*Nutrition Facts:

Item
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
8 oz. lasagna pasta
840
0
8
28
0
1 recipe spaghetti sauce
1310
325
24.5
27
240
Red bell pepper, large
51
0
3
2
1
Zucchini, medium
31
1
2
2
3
16 oz. frozen broccoli
158
0
10.5
10.5
10.5
16 oz. ricotta cheese
750
15
0
4.5
112.5
4 c. part-skim shredded mozzarella cheese
1280
144
0
96
320
6 Tbsp. grated Parmesan
180
27
0
18
54
Total:
4600 kcal
512 %
48 g
188 g
741 %
1 serving:
(1/16  of entire pan)
 a little less than one cup
 (~ 7/8 cup)
288 kcal
32 %
3 g
11.75 g.
46 %

 

 

*Calculated from food packaging and the following website:  http://nutritiondata.self.com/facts/

I used “Great Value” (Walmart) brand pasta, “Daily Chef” brand frozen broccoli, “Bakers & Chefs” (Sams Club) brand part-skim mozzarella, and “Kraft” brand ricotta cheese and grated Parmesan cheese.

 

No comments:

Post a Comment