Sauce:
- *2- 26 oz. Eden Organic low sodium Sauce
- 1 1/2 teaspoons parsley
- 1 1/2 teaspoons oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 Tablespoons honey
- 2 teaspoons Italian seasoning
- 1 Roasted Red Pepper
- 1/2 lemon squeezed-the lemon brings out the natural saltynes of the ingredients.
- 1/4 teaspoon salt-optional
Ricotta Cheese Mixture:
- 1-15 oz. container low sodium ricotta cheese
- 1 bag of fresh spinach chopped
- 4 teaspoons fresh parsley-2 teaspoon dried
- 1 handful fresh chopped basil
Directions:
- Saute for about 5 minutes, 1 chopped medium onion, 1 chopped leek, and 4-5 chopped garlic cloves.
- Add 3 chopped medium portabella mushrooms.
- Continue sauteing for about 3-5 minutes.
- Preheat oven to 375 degrees.
- Cook lasagna noodles until al dente.
- Prepare sauce and ricotta mixture and set aside.
- Assemble lasagna in a 13" by 9" sprayed glass pan.
- Put about a forth of layer of sauce in the pan.
- Layer with 3 lasagna noodles.
- Next put a layer of ricotta cheese mixture.
- then a layer of low sodium mozzarella cheese of choice.
- Continue layering repeating above steps.
- End with sauce and then another layer of cheese..
- Cover with parchment paper than tin foil to hold parchment paper down.
- Bake for 45 minutes.
- Remove parchment paper and foil and bake 10-15 minute more.
- Let stand 15 minutes before serving to set up.
Comments from Verna's Test Kitchen:
- Next time I would use my tomatoes that I canned and then add the seasonings.
- We had about 1 cup of sauce left over which I froze. We did not want it to be too "saucy" or it would not hold it's shape.
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