Rancho La Puerta Spa Lasagne Recipe

SPA LASAGNA

Filling
½ cup egg whites
¾ cup nonfat cottage cheese
¼ cup grated mozzarella cheese
7 tablespoons grated Parmesan cheese
¼ lb. firm tofu, drained and crumbled
3 tablespoons minced garlic
2 tablespoons chopped fresh basil
¼ teaspoons hot red pepper flakes
¼ teaspoons freshly ground black pepper

Vegetables
1 teaspoons olive oil
1 red onion, chopped
1 red bell pepper, stemmed, seeded, and chopped
4 cups sliced white mushrooms
½ carrot, sliced
1 medium zucchini, chopped
2 tablespoons minced garlic
¼ teaspoons freshly ground black pepper
2 tablespoons chopped fresh basil
4 cups Tomato-Basil Sauce
½ lb. (about 10 noodles) lasagna noodles, cooked and drained
Grated Parmesan cheese, for garnish

1. Preheat the oven to 350°F.

2. To prepare the filling, in a large bowl, combine the egg whites, cheeses, tofu, garlic, basil, red pepper flakes, and black pepper. Mix gently, cover, and refrigerate.

3. To prepare the vegetables, in a large sauté pan over medium-high heat, heat the oil and cook the onion and pepper for 5 or 6 minutes, until softened. Fold in the mushrooms and sauté for about 5 minutes longer, until the mushrooms exude their juices. Add the carrot, zucchini, garlic, pepper, and basil and cook for 2 or 3 minutes, until heated through. Mix well and set aside.

4. In a 10 by 6 by 3-inch ovenproof dish or casserole lightly sprayed with vegetable or olive oil spray, spread about 1/3 cup of sauce. Layer in half the noodles, covering the entire bottom of the dish. Spread the cheese-egg filling evenly over the top of the noodles and then cover the filling with the cooled vegetables, slightly pressing to compress. Top with the remaining noodles. Spoon more sauce over the noodles and spread evenly. Cover with foil and bake in the center of the oven for about 1 ½ hours, until the sauce is bubbling.

5. Let rest for 15 to 20 minutes. Cut equal portions and serve with the remaining warmed Tomato-Basil Sauce and the Parmesan cheese for sprinkling.

Nutritional Info: Prep time: 30 minutes, Cook time: 1 hour 30 minutes, Serves: 6

Calories: 272
Carbs: 40
Fat: 6 grams
Protein: 16 grams

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