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Recipes - Aves Vegetable Curry Lasagne

Recipe Name

Ave's Vegetable Curry Lasagne

Submitted by avemaria65
Recipe Description A lowfat, lowcal alternative to traditional lasagna!
Quantity 6 Quantity Unit 8 x 12 pan Servings  
Prep Time (minutes) 60 Cook Time (minutes) 40 Ready In (minutes) 100
 Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1/4
cupRicotta Cheese, part skim
1/4
cup (8 fl oz)Greek Fat-Free Plain Yogurt
1/3
cuplight coconut milk
1/4
cup, choppedzucchini
1/4
cup, cubesSquash - yellow
1/3
mediumCarrots, raw
2
2/3
tablespoonsgreen beans (1/2 pound) trimmed
1/2
leafSpinach, raw
1/2
largeMushrooms, Baby Portabello
1/4
smallOnion, chopped
1/8
teaspoongarlic minced
1/4
wedge yieldsLime juice, raw - or 1 TBSP
1/8
teaspooncurry powder
1/4
teaspoonSpices, ground cumin
1/3
tablespoonCurry Paste, Patak
2
1/2
dashsalt
Steps
Sequence Step
1Boil 6 ounces of lasagne pasta (brown rice pasta is nice change!); lay out and let cool.
2Chop all vegetables into medium size cubes and sauce all but spinach in 1 tbsp olive oil for 2-3 minutes with teaspoon curry, 1/2 tsp cumin.
3Prepare cheese filling - Combine ricotta cheese, 1/2 cup of yogurt, 1/2 tsp dried parsley, 1 tsp garlic, 1/4 cup fresh cilantro, 1/2 tsp salt.
4Prepare sauce - Combine 8 oz yogurt, can coconut milk, lime juice, 1/4 tsp cumin, 1/4 tsp salt, 1/4 cup fresh cilantro.
5Spray 8x12" pan and create three layers - Pasta, ricotta filling, vegetables, sauce. Repeat two more times. Top with remaining sauce.
6Bake at 350 degrees for 30-40 minutes.






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