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Healthy Receipes

Vegetarian Lasagna

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Delicious Vegetarian Lasagna

Vegetarian Lasagna

Ingredients

12  uncooked lasagna noodles
1/2 cup dry sherry or unsweetened apple juice
1 medium onion, finely chopped (1/2 cup)
1 package (8 oz) sliced fresh mushrooms (3 cups)
2 large zucchini, shredded (about 4 cups)
2 medium red or green bell peppers, chopped (1 cup)
1/2 teaspoon salt
2 cups chopped fresh spinach
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1 container (15 oz) reduced-fat ricotta cheese
1 cup fat-free or reduced-fat cottage cheese
1/4 cup grated Parmesan cheese
1 can (8 oz) tomato sauce
1 cup shredded mozzarella cheese (4 oz)

Steps

  • Heat oven to 425°F. Spray 13×9-inch (3-quart) glass baking dish and sheet of foil (large enough to cover dish) with cooking spray. Cook lasagna noodles as directed on package; drain.
  • Meanwhile, in 12-inch nonstick skillet or Dutch oven, heat sherry to boiling over medium-high heat. Add onion; cook 3 minutes, stirring frequently. Stir in mushrooms, zucchini, bell peppers and salt. Cook 5 minutes, stirring occasionally. Stir in spinach, basil and oregano. Cook 2 minutes. Remove from heat; drain well.
  • In medium bowl, mix ricotta cheese, cottage cheese and Parmesan cheese.
  • Place 3 cooked noodles in bottom of baking dish. Top with 1/3 of ricotta mixture and 1/3 of vegetable mixture. Repeat layers 2 more times. Top with remaining 3 lasagna noodles, the tomato sauce and mozzarella cheese. Cover tightly with foil, sprayed side down.
  • Bake 25 to 30 minutes or until bubbly around edges. Uncover baking dish; bake 5 minutes longer or until top is light golden brown. Let stand 5 minutes before serving. Cut into squares.

 

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Cucumber Tomato Salad

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Cucumber and Tomato Salad

cucumber-tomato-salad

  • 2 medium cucumbers, chopped
  • 2 medium roma tomatoes, chopped
  • 1/4 red onion, chopped
  • 1/4 cup low fat mayonnaise
  • 1/4 cup low fat sour cream
  • 2 tablespoons dry dill weed

Combine cucumbers, tomatoes and onion in a bowl. Stir mayonnaise, sour cream and dill weed together.

Stir sauce into vegetables. Refrigerate leftovers within 2 hours.

Makes 8 servings (1/2 cup each).

Nutritional information per serving: 45 calories, 2.5 g fat, 65 mg sodium, 5 g carbohydrate, and 1 g dietary fiber.

 

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