With
less than 300 calories per serving you can feel good about adding this
vegetarian version of Italian classic lasagna to your short list of
go-to meals.
Florentine Lasagna
Yield: 8 servings
Ingredients
9 lasagna noodles, uncooked
1/3 cup all-purpose flour
2 1/4 cups skim milk
1 1/2 teaspoons dried basil
1 teaspoon salt
2 teaspoons olive oil
1 (8-ounce) package presliced fresh mushrooms
1/4 cup dry white wine
3 cloves garlic, minced
1 small onion, chopped
2 (10-ounce) packages frozen chopped spinach, thawed and well drained
1 cup nonfat ricotta cheese
Vegetable cooking spray
4 medium carrots, shredded
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon paprika
Cook noodles according to package directions, omitting salt and fat. Drain; set aside.
Combine
flour, milk, basil, and salt in a small bowl, stirring well with a wire
whisk. Heat oil in a nonstick skillet over medium heat. Add mushrooms,
wine, garlic, and onion; sauté until vegetables are tender.
Add
flour mixture to mushroom mixture, and cook over medium heat, stirring
constantly, until thickened. Remove from heat, and set aside.
Combine spinach and ricotta cheese in a small bowl, and set aside.
Place
3 lasagna noodles in a 13– x 9– x 2-inch baking dish coated with
cooking spray. Spread half of spinach mixture over noodles. Sprinkle
half of carrot over spinach. Sprinkle one-third of mozzarella cheese and
one-third of Parmesan cheese over carrot, and top with
one-third of mushroom mixture. Repeat layers. Top with remaining noodles, mushroom mixture, and cheeses.
Cover
with aluminum foil coated with cooking spray, and bake at 300° for 1
1/2 hours. Sprinkle with paprika, and let stand for 10 minutes before
serving.
Nutritional Information Per Serving
Calories 272
Fat 6g
Sat Fat 2g
Protein 19g
Carbohydrate 37g
Fiber 5g
Cholesterol 17mg
Sodium 572mg