Karen’s Veggie Lasagna is a great main dish idea, even for the kids! Preparation time to make it is about the same time as baking it. This Vegetable Lasagna is worth every bit of time and effort to make and eat this delicious home baked main dish. Enjoy! Servings: 9 You’ll need: 2 Tbsp. olive oil 1 medium zucchini, chopped 1 medium squash, chopped 1 peeled carrot, chopped (or use 1/2 c. already shredded carrots) ½ medium onion, diced ¼ c. mushrooms, chopped 4 Tbsp. minced garlic 1 tsp. table salt 1/4 tsp black pepper 1 cup spaghetti sauce 9 dry lasagna noodles 1/4 cup grated Parmesan cheese 3/4 cup part-skim mozzarella cheese, shredded 1/2 cup fat free ricotta cheese Olive or canola oil cooking spray Cook lasagna pasta according to package directions. In a Dutch oven add olive oil and combine vegetables with garlic, salt and pepper. Sauté veggies about 20 minutes or until vegetables are tender, stirring occasionally. Preheat oven to 375°F. Spoon 1/2 cup of spaghetti sauce into bottom of a 9 X 13-inch glass baking dish, already lightly sprayed with olive or canola oil cooking spray. Place three noodles over sauce. Top with 1/2 cup of sauce, 1/2 of vegetables, 1/2 of the ricotta cheese (spreading out 1/2 tsp. dollops), 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat above layers, then top with remaining 3 noodles, sauce and cheese. Cover dish with aluminum foil. Bake until bubbly, about 45-60 minutes, until centrally inserted knife is hot to the touch. Remove foil and allow to sit for about 10 min., before slicing into 9 large servings.
0 Comments
Servings: 8-12 You’ll need (at least 4 hours prep time): 1 pkg. of 8 low fat burrito sized tortillas 8 oz. (1 pkg.) fat free cream cheese 8 oz. fat free sour cream 1 cup shredded fat free cheddar cheese 1 bunch green onions (finely chopped) 1 small jar pimentos (finely chopped) 1 small jar or ½ med. jar pimento stuffed green olives (finely chopped) 1 small jalapeno or 5-6 slices from jar (finely chopped) 1 cup of your favorite salsa In a large mixing bowl mix together until smooth: cream cheese, sour cream, shredded cheddar cheese, green onions, pimentos, green olives and jalapeno. Using a spatula spread mixture evenly onto each tortilla. Roll each tortilla up into a rolled up wrap and place in rectangular storage container that has a sealed cover. After making all roll-ups, seal container and refrigerate at least three hours (overnight if possible). Remove from fridge after at least 3-4 hours, until chilled, using a sharp knife cut into ½” wide sliced discs. Serve on a platter with a dish of salsa for dipping and enjoy! Note from Karen:This recipe has been requested many times by many people over the years. My Low Fat Mexican Roll-ups are definitely worth the extra four hours preparation time, which also includes the three hour refrigeration time. An easy, quick and low fat breakfast idea! Servings: 4 You’ll need: 1 package reduced fat crescent rolls 1 Tbsp. butter spray or melted light butter (not hot) 1 Tbsp. cinnamon sugar 1/4 cup powdered sugar 1 – 2 tsp. fat free milk Non-stick baking sheet Preheat oven to 375 degrees (350 for dark coated baking sheet). Roll the reduced fat crescent rolls out flat on baking sheet. Spray or brush on liquefied butter – just enough to cover then sprinkle on cinnamon sugar. Roll up into crescent rolls and bake for appox.11 minutes, until a light golden brown. While baking, mix ¼ cup powdered sugar with 1 to 2 tsp. milk slowly adding just a little at a time to get a slightly thick glaze. After baking rolls and they’re slightly cooled then place on a serving plate and slowly drizzle each roll with sugar glaze. |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
All
Archives
June 2017
|