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Recipes - Aves Vegetable Curry Lasagne Recipe

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  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
15
ouncesRicotta Cheese, part skim
1
1/2
cups (8 fl oz)Greek Fat-Free Plain Yogurt
1
can (15 oz)light coconut milk
1
1/2
cups, choppedzucchini
1
1/2
cups, cubesSquash - yellow
1
cup, choppedCarrots, raw
1
cupgreen beans (1/2 pound) trimmed
1
cupSpinach, raw
1
cup, pieces or slicesMushrooms, Baby Portabello
1
medium (2-1/2" dia)Onion, chopped
1
teaspoongarlic minced
1
teaspoonLime juice, raw - or 1 TBSP
1
teaspooncurry powder
1
1/4
teaspoonsSpices, ground cumin
2
tablespoonsCurry Paste, Patak
1
teaspoonsalt
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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