Last-Minute Lasagna
|
|
|
The rich taste in this meatless low-fat lasagna comes
from caponata, the tasty Italian eggplant appetizer. Most supermarkets carry it in the Italian specialties
section.
|
|
|
|
|
|
6
|
|
lasagna noodles
|
|
|
2 teaspoons
|
|
olive oil
|
|
|
1-1/4 cups
|
|
part-skim ricotta cheese
|
|
|
1/2 cup
|
|
plus 2 tablespoon grated Parmesan
cheese
|
|
|
3/4 cup
|
|
lowfat milk
|
|
|
2
|
|
large eggs, lightly beaten
|
|
|
1/4 teaspoon
|
|
salt
|
|
|
1 10 oz package
|
|
frozen chopped spinach, thawed and
drained
|
|
|
2 7½ oz cans
|
|
caponata
|
|
|
|
|
|
|
1
|
Preheat the oven to 400°. Cook the noodles according
to package directions. Meanwhile, brush the bottom and sides of a 9" x 5" x 3" loaf pan with the olive oil and
set aside.
|
|
2
|
Combine the ricotta and 1/2 cup of the Parmesan
cheese with the milk, eggs, and salt in a medium-size bowl. Drain the noodles well, then lay 2 on the bottom
of the pan, trimming off any overhang so that they fit exactly.
|
|
3
|
Spread 1/3 of the cheese mixture on top of the
noodles, followed by 1/2 of the spinach and 1/2 of the caponata. Add 2 more noodles, again trimming to fit,
and repeat the cheese, spinach, and caponata layers. Top with the remaining 2 noodles, followed by the
remaining cheese mixture.
|
|
4
|
Sprinkle with the 2 tablespoons Parmesan cheese.
Bake, uncovered, for 25 minutes or until set and lightly golden.
|
|
|
|
|
Servings: 4
|
|
|
|
Recipe Type
|
|
Main Dish, One-dish meal, Pasta, Vegetarian, lasagna,
lasagne
|
|
|
|
Recipe
Source
|
|
Source: Reader's Digest One Dish Meals
|
Would You Like To Be A Stay At Home Mom?
-- Superb free eBook on how to make money on the net - Immediate download - No address required!
--
| 
