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 Prep Time (minutes) 60 Cook Time (minutes) 40 Ready In (minutes) 100

Ingredients Amount Measure Ingredient 15 ounces Ricotta 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, chopped zucchini 1 1/2 cups, cubes Squash - yellow 1 cup, chopped Carrots, raw 1 cup green beans (1/2 pound) trimmed 1 cup Spinach, raw 1 cup, pieces or slices Mushrooms, Baby Portabello 1 medium (2-1/2" dia) Onion, chopped 1 teaspoon garlic minced 1 teaspoon Lime juice, raw - or 1 TBSP 1 teaspoon curry powder 1 1/4 teaspoons Spices, ground cumin 2 tablespoons Curry Paste, Patak 1 teaspoon salt Steps Sequence Step 1 Boil 6 ounces of lasagne pasta (brown rice pasta is nice change!); lay out and let cool. 2 Chop 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. 3 Prepare 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. 4 Prepare sauce - Combine 8 oz yogurt, can coconut milk, lime juice, 1/4 tsp cumin, 1/4 tsp salt, 1/4 cup fresh cilantro. 5 Spray 8x12" pan and create three layers - Pasta, ricotta filling, vegetables, sauce. Repeat two more times. Top with remaining sauce. 6 Bake at 350 degrees for 30-40 minutes.