Vegetarian Potato Lasagna Recipe
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Vegetarian Potato Lasagna
2 Idaho or russet potatoes, (10 oz each), sliced - paper-thin
1 cup broccoli stems and florets, chopped
1 cup nonfat ricotta cheese
1 tsp dried parsley
1 tsp dried oregano
3 3/4 oz mozzarella cheese, part skim milk, - shredded
3/4 oz Parmesan cheese, grated
1. Preheat oven to 400 oF. Spray an 8x8" baking dish with nonstick
cooking spray. Place potatoes in a large bowl of cold water and set aside.
2. In large bowl, combine the broccoli, ricotta cheese, parsley and
oregano; stir until well blended. 3. Thoroughly drain the potatoes in
colander; arrange one third of the potatoes in a single layer in prepared
baking dish. Top with half of the ricotta cheese mixture, then sprinkle
evenly with half of the mozzarella cheese. Repeat with another third of
the potatoes; sprinkle evenly with the Parmesan cheese. 4. Cover with
foil and bake 1 hour; uncover and continue baking for another 15 minutes or
until crisp-edged and bubbly. Let stand 5 minutes before slicing.
Serving (one 2 1/2 x 3" portion) provides: 1/2 veg, 1 1/2 pro, 1 bread, 15
cal. Per serving: 177 cal, 4 g fat, 2 g sat, 13 mg chol, 207 mg sod, 20 g
car, 2 g fib, 13 g pro, 374 mg calcium.
Recipe by: Weight Watchers Magazine, May 1996
Converted by MM_Buster v2.0n.
Converted by MC_Buster.
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Weight loss hints and tips
If you really want to lose weight and also increase your overall physical condition, then you should make plans to commence a carefully designed healthy nutrition system. In a perfect world, this must comprise five helpings of fruit & veg daily and take in the right combination of protein, carbs and fats.
When chosing foods for dieting, dieters usually become obsessed with retail store and branded foods labelled as 'low fat'. To do this is frequently wrong, insofar as a food product might just be very low in fats, but still much too high in carbs & calories.
When deciding on a dietary regime, the most important step is to make efforts to reduce intake of salt, fats and refined carbohydrates.
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