Rancho La Puerta Spa Lasagna

Rancho La Puerta Spa Lasagna
8 votes, 4.25 avg. rating (85% score)

This recipe Rancho La Puerta Spa Lasagna is full of flavor but not full of fat. It’s a regular cold weather staple for our staff.

Spa Lasagna
By the Numbers
  • Cal: 272
  • Fat (g): 6
  • Carbs (g): 40
  • Protein (g): 16
Recipes: Entrees
Prep time: 
Cook time: 
Total time: 
  • 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
  • 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.
  3. Mix gently, cover, and refrigerate.
  4. 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.
  5. Fold in the mushrooms and sauté for about 5 minutes longer, until the mushrooms exude their juices.
  6. Add the carrot, zucchini, garlic, pepper, and basil and cook for 2 or 3 minutes, until heated through. Mix well and set aside.
  7. 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.
  8. Layer in half the noodles, covering the entire bottom of the dish.
  9. 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.
  10. Top with the remaining noodles.
  11. Spoon more sauce over the noodles and spread evenly.
  12. Cover with foil and bake in the center of the oven for about 1 ½ hours, until the sauce is bubbling. Let rest for 15 to 20 minutes.
  13. Cut equal portions and serve with the remaining warmed Tomato-Basil Sauce and the Parmesan cheese for sprinkling.
By the Way
For a meatier version, we use crumbled, cooked turkey rather than beef, to keep the fat grams low and the protein content high.

02/01/2013 |

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

© Copyright 1998-Present - Spa Index Media, LLC. All Rights Reserved. Use of this Web site constitutes the acceptance of our Privacy Policy and Terms and Conditions.

Skip to toolbar