Vegetarian week was a great success in our house! For those of us not completely versed in vegetarian cooking it was a bit of a challenge to make sure what was being cooked wasn’t insanely high in fat. It was natural for me to lean toward cheese, beans and pasta to make up a bulk of our meals so this week really helped me look further into my recipe collection. I am on the lookout for a great vegetarian cook book now. Husband said he actually felt better with less meat in his diet. I was just tired most of the week since it was little one and I hanging out at home while husband was in Chicago. But I did enjoy the challenge of avoiding a major food group and making sure we still got all the nutrients we needed. Eating out was an adventure since both of us needed to try new things on the menu of some our favorite restaurants. I am happy to report that the diner downtown has a pretty good black bean burger.
When we lived in Denver we would have Italian Fridays. This recipe is one that I started to make during that time. I really love mushrooms and lasagna is a great comfort food. This recipe isn’t necessarily lower in calories but it is lower in fat and higher in fiber. I did use store bought sauce in this recipe. I haven’t tried the one that is recommended but I’m sure it’s yummy. This recipe uses less cheese than traditional lasagna but you don’t notice the difference. Since the lasagna is rolled up it makes serving much less messy and easy to determine what a serving size is.
2 teaspoons olive oil
12 ounces Portobello mushrooms, chopped
1/2 teaspoon salt
4 cups Easy Tomato Sauce, or store bought marinara sauce
1 (15-ounce) container part-skim ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 egg, lightly beaten
Freshly ground black pepper
Pinch ground nutmeg
1/4 cup grated Parmesan
3 ounces grated part-skim mozzarella cheese (about 2/3 cup)
Preheat the oven to 375 degrees F.
Cook the noodles al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.
Heat the oil in a large sauté pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper, and nutmeg.
Spread 1 cup of tomato sauce on the bottom of a 9 by 12-inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 cups of sauce over the lasagna rolls. Top with grated cheeses, cover loosely with foil, and bake for 45 minutes. Uncover and bake for 15 minutes more.
http://www.foodnetwork.com/recipes/ellie-krieger/portobello-lasagna-rollups-recipe/index.html
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