Lighter Vegetarian Lasagne recipe

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12/18/2011

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A lighter version of Veggie Lasagne which is lower in fat and just as delicious.

Ingredients

170gr part-skim ricotta cheese
510 gr non-fat cottage cheese
1 egg
1/2 tsp ground nutmeg
1 tsp ground black pepper
12 no-boil lasagne sheets (or follow instructions on normal lasagna packet)
800 gr of your favorite bottled or homemade sauce
450 gr fresh mozzarella cheese, sliced 1/4-inch thick
1 cup coarsely grated fresh Parmigiano-Reggiano cheese

Directions

Preheat oven to 375F/190C.

Combine ricotta, cottage cheese, egg, nutmeg and black pepper in a small bowl.

In a 9x13 baking pan, begin the assembly: spread a thin layer of sauce on the bottom. Top with a layer of the dry noodles (you might need to break some to fit them neatly in one layer), then plops of the ricotta mixture here and there (use 1/3 of the cheese). Add plops of sauce here and there (use a bit less than 1/3 of the sauce), top with a layer of 1/3 of the mozzarella. Then again: noodles, ricotta, sauce, mozzarella. Then a third time.

Finally, add a fourth layer of noodles, and spread the remaining sauce on the noodles. Top with the parmesan cheese. Cover with aluminum foil and bake for 45 minutes.

Uncover, and bake 10 minutes more. Remove from the oven and allow lasagne to rest for 5-10 minutes before serving.

Servings

Serves 8

Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 - licensed under Creative Commons.

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