• Rachel Ray Lasagna Recipes – Top Low Fat Vegetarian Lasagna Recipes by Rachel Ray

  Filed under Raw Food Living
  Sep 3

  Rachel Ray is perhaps the most glamorous name in the field of cooking. She is known for her fast, healthy & easy recipes. Also, all the ingredients in her recipes can be found in the local department stores. She has also devised several lasagna recipes. Roasted Vegetable Lasagna is a low fat vegetarian lasagna recipe recommended by Rachel Ray.

  The ingredients of Lasagna Recipe:

  Eggplant : 1 pound. It has to be sliced in to rounds of 1/4 inches.
  
  Medium fresh mushrooms : 1/2 pound. It has to be cut in to slices of 1/4 inch each.
  
  Zucchini : 3 small. These have to be cut lengthwise in to slices of 1/4 inch.
  
  Sweet red pepper : 2. Cut it lengthwise in to 6 pieces each.
  
  Olive oil : 3 table spoons.
  
  Garlic : 1 clove. Mince it.
  
  Salt : 1 tea spoon.
  
  Pepper : 1/2 tea spoon.
  
  Reduced fat ricotta cheese : 1 container or 15 ounce.
  
  Grated Parmesan cheese : 1/4 cup.
  
  Egg substitute : 1/4 cup.
  
  Meatless spaghetti sauce : 26 ounce or 1 jar.
  
  Lasagna noodles : 12 (no-boil).
  
  Part skim mozzarella cheese : 2 cups (shredded).
  
  Fresh basil : 3 table spoons (minced).

  Procedure to prepare Rachel Ray Lasagna Recipe

  · 15 inches x 10 inches x 1 inch baking pans – coat 2 of these with non stick cooking spray.
  
  Now place the eggplant & mushrooms on one of the prepared pans.
  
  On the second one, place zucchini & sweet red pepper.
  
  Combine these with oil & garlic.
  
  Next, brush over both the sides of the vegetables.
  
  Sprinkle these with salt & pepper.
  
  Bake these uncovered at around 400 degrees F for around 15 minutes.
  
  Turn the vegetables over.
  
  Bake these for another 15 minutes.
  
  Now remove the eggplant & mushrooms.
  
  Bake the zucchini & red pepper for around 5-10 minutes. Their edges must get brown.

  · Take a bowl and in it mix ricotta cheese, Parmesan cheese & egg substitute.
  
  Now take a 13 inches x 9 inches x 2 inches baking dish coated with the non stick cooking spray.
  
  In it place 1/4 cup of pasta sauce. Layer it with 4 lasagna noodles. The noodles would slightly overlap slightly.
  
  Also add half of the ricotta cheese mixture, half of the vegetables, the third part of pasta sauce and around 2/3 cup of the mozzarella cheese on this layer.
  
  Also sprinkle half of the basil.
  
  Repeat the layers. Top it with all the remaining noodles & pasta sauce.

  · Now cover it and bake it at the temperature of 350 degrees F for around 40 minutes. Uncover it and sprinkle all the remaining cheese. Bake it again for 5 to 10 minutes. The edges must become bubbly & the cheese must melt down. Let this stand for around 10 minutes just before cutting.

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  Article Source: http://EzineArticles.com/?expert=”Barbara_Knight

  Author: Barbara Knight

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  2 Comments

2 Responses to “Rachel Ray Lasagna Recipes – Top Low Fat Vegetarian Lasagna Recipes by Rachel Ray”

1. 

   rachaelraycookwareset said on April 20th, 2010 at 6:57 pm

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