Preparation Time: 20 minutes
Cook Time: 50 minutes
Standing Time: 10 minutes
Ingredients:
6 pieces Dreamfields Lasagna
1 tablespoon olive oil
2 cloves garlic, minced
3/4 cup sliced mushrooms
3/4 cup chopped zucchini (1 small zucchini)
1/2 cup sliced carrot
1/2 cup chopped red bell pepper
1/2 cup thinly sliced red onion
1/4 teaspoon black pepper
1/4 cup dry red wine
2 cups tomato-basil pasta sauce
1 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese
2 tablespoons commercial basil pesto
Nonstick cooking spray
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
Directions:
- Preheat oven to 375ºF.
- Cook lasagna according to package directions. Drain and cut each piece in half.
- Meanwhile, heat olive oil in medium saucepan over medium heat. Cook garlic 2 minutes, stirring frequently. Add mushrooms, zucchini, carrot, bell pepper, red onion and black pepper; cook 5 minutes, stirring frequently. Add wine; cook 3 minutes or until wine has evaporated. Add pasta sauce; bring to a boil. Reduce heat; simmer 10 minutes.
- In a small bowl combine ricotta cheese, Parmesan cheese and pesto.
- Spray 8-inch square baking dish with cooking spray. Spread 3/4 cup vegetable-pasta sauce in bottom of baking dish. Arrange 4 noodle halves over sauce. Top with one-third of cheese-pesto mixture, then 1 cup sauce. Repeat layers twice, using any remaining sauce on top. Sprinkle with mozzarella.
- Cover and bake at 375°F 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.
Makes 6 main dish servings.
Note: This recipe may be doubled and made in a 9×13 baking dish for 12 servings.
Nutrition information per serving (1/6 of recipe): 331 calories; 16 g protein; 19 g digestible carbohydrates*; 14 g total fat; 5 g saturated fat; 24 mg cholesterol; 652 mg sodium; 6 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 37 g carbohydrate. For more information go to www.dreamfieldsfoods.com.
This is a great vegetarian meal. My wife and I are vegetarians and we made this for her parents, they didn’t even miss the meat! Plus her mom is diabetic, and was able to eat the Dreamfields lasagna with no problems.
does the acidic nature of the tomato/sauce effect the digestible carbs??
Hi Anonymous,
We appreciate your question about the possibility of acidic sauces negating the low carbohydrate value of our products.
We have tested Dreamfields with the recipes shown on our packages and at our website to ensure the digestible carbs remain 5 grams per serving. This testing is done on healthy people in a clinic to make sure our results are verifiable and repeatable.
You do not need to worry about the digestible carbs being negated if the product is prepared per our recipe on the carton.
Is the pasta COATED somehow to trap the carbs? And therefore would the carb barrier be mitigated if the pasta is broken up?
Hello Awakenings,
Thanks for your question. Others have asked before about the effects of crushing our pasta, either for making flour or another purpose. If this is what you mean by “broken up,” we do not recommend crushing or grinding the pasta product into flour, although we have not tested it.
The flour used to make Dreamfields pasta is specially mixed in a patent-pending process to create a matrix which protects the carbohydrates from digestion. We believe that were you to crush the pasta, the protective matrix would be damaged and the benefit of having only 5 digestible carbs would not be delivered. Further testing may reveal more in the future.
Can this lasagna be frozen for subsequent use?