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INGREDIENTS:

  • 1 Box Whole Wheat Lasagna Noodles
  • 2 Tablespoons Avocado Oil
  • 1 whole Medium Onion
  • 4 cloves Garlic
  • 1 whole Red Bell Pepper, Diced
  • 24 ounces, Baby Bella Mushrooms, Chopped
  • 2 small Zucchini, Diced
  • 1 large Eggplant unpeeled, diced in chunks
  • 1 can (28 Ounce) No Salt Added Diced Tomatoes
  • 1 can (8oz) No Salt Added Tomato Sauce
  • 1/2 cup White Cooking Wine
  • 1/4 cup Fresh Parsley, Chopped
  • 1/2 teaspoon Kosher Salt
  • Freshly Ground Black Pepper
  • 1/2 Teaspoon Red Pepper Flakes
  • 2 containers (15 ounces each) Ricotta Cheese
  • 2 whole Eggs
  • 1 box (10 oz. each) frozen chopped spinach, thawed and water pressed out
  • 1/2 cup Grated Parmesan
  • Freshly Ground Black Pepper
  • 1 pound Shredded Mozzarella Cheese

DIRECTIONS:

Heat oven to 350 degrees.

Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil or parchment paper with cooking spray in between layers to prevent sticking.

Heat olive oil in a large skillet or 4 quart dutch oven over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash and mushrooms and cook for a few minutes. Add eggplant and cook an additional 3 min. Pour in wine, add salt, pepper, and red pepper flakes, and stir.

Pour in tomatoes and sauce. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley.

In a separate bowl, combine ricotta, eggs, spinach, Parmesan cheese, and pepper.

To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.

Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.

Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.

Serves 12.

Nutrition Facts
User Entered Recipe
  12 Servings
Amount Per Serving
  Calories 381.7
  Total Fat 15.4 g
  Saturated Fat 8.0 g
  Polyunsaturated Fat 0.8 g
  Monounsaturated Fat 5.4 g
  Cholesterol 60.4 mg
  Sodium 466.9 mg
  Potassium 395.3 mg
  Total Carbohydrate 38.6 g
  Dietary Fiber 8.5 g
  Sugars 5.5 g
  Protein 26.0 g
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Rating: 5.0/5 (3 votes cast)

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INGREDIENTS:
24 jumbo pasta shells, (8 ounces)
3 cups Miur Glen Organic Italian Herb Pasta Sauce
1 Large Sweet Onion, finely chopped
1 bag fresh baby spinach
2 cups chopped mushrooms
2 cups ricotta cheese
2 cups low moisture shredded mozzarella
1 large egg
2/3 cup whole wheat breadcrumbs
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh basil, finely chopped
1 tbsp dried oregano
5 garlic cloves, minced
1/4 tsp ground nutmeg
1 tsp salt
1/2 tsp freshly ground pepper

DIRECTIONS:

Preheat oven to 375°F.
Cook shells until just tender, according to package directions. Drain and rinse under cold water. Set aside.

Spray a large nonstick skillet with cooking spray and set over medium-high heat. Add onions and mushrooms and cook, stirring occasionally, until softened, about 3 minutes.

Add spinach in batches and toss with tongs until wilted. Let cool. Set aside.

Combine ricotta, basil, oregano, garlic, breadcrumbs, 1/4 cup Parmesan and nutmeg in a bowl; mix well. Add the reserved spinach and mushroom mixture and season with salt and pepper. Stir in egg.

Stuff each of the reserved shells with a generously with about a tablespoon of the ricotta mixture.

Spread 1 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in a single layer.
Top with the remaining 2 cups of the sauce sprinkle with mozzarella and the remaining 1/4 cup Parmesan cheese. Bake until the top is golden and the shells are heated through, about 30 minutes. Let cool for 10 minutes before serving.

Makes 6 Servings
NUTRITION ANALYSIS:
Serving Size: 4 Shells per person
Calories: 269 Calories
Total Fat: 5 g
Carbohydrates: 48g
Dietary Fiber: 7g
Protein: 27g

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Rating: 5.0/5 (3 votes cast)

Tricolor Baked Ziti

January 22nd, 2013 | Posted by Milana in Italian Cuisine | Lunch/Dinner - (0 Comments)

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INGREDIENTS:
16 oz Package Tricolor Penne or Ziti Pasta boiled according to package
15 oz Ricotta Cheese
1 lb Shredded Mozzarella Cheese
1 Egg Beaten
1 Jar Miur Glen Pasta Sauce
1/4 Cup Parmesan Cheese

DIRECTIONS:
In a medium bowl mix pasta with ricotta cheese, sauce, 3/4 of mozzarella and egg. Heat oven to 375F. Lightly grease a 9×13″ baking dish with cooking spray. Spoon mixture, top with parmesan and the rest of mozzarella cheese. Bake for 30 min. Let stand for 15 min before serving.

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Rating: 5.0/5 (2 votes cast)

Spinach Manicotti

August 14th, 2012 | Posted by Milana in Italian Cuisine | Lunch/Dinner - (0 Comments)

INGREDIENTS:

1 box (8 oz) uncooked manicotti shells (14 shells)

1-½ cups shredded mozzarella cheese

¼ teaspoon crushed red pepper flakes

15 oz. ricotta cheese  

1 box (10 oz) frozen cut spinach, thawed, drained, squeezed dry

2 cloves garlic, finely chopped

1 egg, slightly beaten

 1 Jar Miur Glen Organic Italian Herb Pasta Sauce



DIRECTIONS:


Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well. In medium bowl, stir together 1 cup of the  cheese, the pepper flakes, ricotta cheese, spinach, garlic and egg.
In bottom of ungreased 13×9-inch baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti. Cover tightly with foil.
Bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.

Nutritional Information
1 Serving: Calories 300 (Calories from Fat 50)

Total Fat 7g (Saturated Fat 3g, Trans Fat 0g)

Cholesterol 50mg

Sodium 410mg

Total Carbohydrate 43g (Dietary Fiber 4g, Sugars 8g)

Protein 19g

Vitamin A 70%; Vitamin C 6%; Calcium 35%; Iron 15%

Exchanges: 1 1/2 Starch

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Rating: 5.0/5 (4 votes cast)