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No-Cheese Vegetable Lasagna - a Bob Greene diet recipe

"Lasagna without cheese?  You may be skeptical,but this dish is pure comfort food with less fat and cholesterol and fewer calories than your average lasagna - and you don't even need to precook the noodles."  Bob Greene

    • Vegetable oil cooking spry
    • 1/2 cup almonds
    • 1/2 cup walnuts
    • 1 onion, thinly sliced
    • 2 cloves garlic, minced
    • 1 cup fresh basil leaves
    • 1/2 teaspoon nutmeg
    • 1/8 teaspoon salt
    • Black pepper to taste
    • 1/2 cup water
    • 1 cup marinara sauce, such as Barilla
    • 4 ounces uncooked whole wheat lasagna noodles
    • 2 cups spinach, well washed
    • 2 cups fresh tomatoes, sliced and chopped, or canned no-salt-added diced tomatoes
 

Method

Preheat the oven to 375°F.  Coat a 9-inch square (or a 10 x 8-inch) pan with cooking spray.

Combine the almonds, walnuts, onion, garlic, basil, nutmeg, salt, pepper, and water in a food processor until smooth, about 1 minute.

Spread 1/2 cup of the marinara sauce ont he bottom of the pan.  Cover with pieces of uncooked noodles, 1 cup spinach, 1 cup tomatoes, and half of the nut mixture.  Repeat the layers again.  Bake for 50 minutes, until lightly browned.  Serve.

Variation: for baked rotini, use 4 ounces fiber-enriched or high-fiber rotini, such as Barilla PLUS or Barilla Whole Grain.  (Four ounces is about 1 heaping cup dry.)  Cook pasta according to the package directions.  In a large bowl combine all the ingredients except the marinara sauce.  Cover the bottom of the pan with 1/2 cup marinara sauce, top with the pasta mixture, and finish with 1/2 cup marinara sauce spread over the pasta mixture.  Bake for 40 minutes or until lightly browned.  Serve.

Serves: 4

Per serving, about 360 calories.

Reprinted with permission from ©The Bestlife Corporation, Bob Greene The Best Life Diet Cookbook, published by Simon & Schuster

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