Whole Wheat Vegetable Lasagna
1 pkg home-made or store-bought whole wheat lasagne 375 g.
1 tbsp vegetable oil 15 mL
1 onion, chopped
1 green pepper, chopped
1 stalk celery, chopped
1 cup sliced, fresh mushrooms 250 mL
1 jar tomato and herbs past sauce (Catelli) 700 ml
1 tsp dried oregano leaves 5 mL
1 tsp salt
2 eggs beaten
1 pkg frozen spinach, thawed and chopped 300 g
2 cups 5.0 % m.f. ricotta 500 mL
1 cup shredded part skim mozzarella cheese 250 mL
Cook lasagne. In large non-stick skilled, heat oil; saute vegetables until
tender. Stir in tomato sauce, oregano and salt; heat through. In bowl, combine
eggs, spinach and ricotta. Spread 1.4 of sauce in 13 by nine-inch (3.5 L) baking
Top with 1/4 (about four) lasagne pieces and top with another 1/4 sauce and
lasagne. Spread spinach mixture over lasagne. Top with 1.4 lasgne and 1.4 sauce.
Cover with remaining lasagne and sauce. Top with mozzarella. Bake, covered, at
350 F (180 C) for 30 minutes. Remove cover, bake last 10 minutes. Let stand for
10 minutes before serving.
Makes 8 servings. Nutritional information per serving: 399 calories, 23 g
protein, 13 g fat