Apple Lasagna
Apple Lasagna
One of my favorite lasagna recipes when we
indulge in carbs.
Apples are the main course. Don't knock this elegant lasagna until you tasted
it.
I buy 12-15 sheets of lemon pasta, do not cook as they will bake nicely. If
making a double batch, use 30 sheets of lemon pasta. If you cannot find lemon
pasta, substitute plain sheets of pasta and remember to leave whole and unbaked
for they bake when the lasagna bakes.
5 T. butter
1 small onion, diced
3 T. all-purpose flour
1 cup apple cider
1 cup vegetable stock (Trader Joe's has a quality veggie stock)
Salt and white pepper to taste
1/2 t. coriander, ground
1/4 t. nutmeg, freshly grated
1/4 t. clove, ground
2 t. thyme leaves
1 cup applesauce
1/2 lemon, juiced
1/4 cup fat free ricotta cheese
1/2 cup low fat milk mozzarella, shredded
4 T. Parmesan cheese
1-1/2 cups Spinach or Swiss Chard
I made a double batch which fits in my large lasagna baking dish them make
another double batch freezing one in an aluminum baking disposable pan.
In a heavy saucepan, melt butter over medium heat. Cooking spray may be
substituted.
Add onions, cook until clear about three minutes.
Add flour, stir well, cook about 3 minutes, stirring constantly.
Add apple cider and vegetable stock. simmer.
Season with salt and pepper, nutmeg, coriander, clove and thyme. Add applesauce
and lemon juice.
Continue to simmer for 10-15 minutes, stirring to medium-thick consistency.
Preheat oven to 350.
Lightly oil a lasagna baking glass dish or ceramic baking dish.
Place one layer of pasta on bottom; spread 1/2 of the applesauce mixture, then a
layer of spinach, followed by a thin layer of cheese.
Repeat finishing with sauce and cheese on top. There should be 4 layers unless
it's a double batch in one large lasagna pan. Cover with foil. Bake for 25-45
minutes. Let cool for 15 minutes before cutting.
Makes 6-8 servings;
Fall is Apple Season and this lasagna, combined with the freshest greens of the
season, proves that apples are more than just dessert fair. For planning
vegetarian meals, note that this recipe includes cheeses. Some vegetarians don't
eat cheese unless it's soy. There are soy cheese available.
Nutrition information per serving:
366 calories
14 grams protein
43.8 grams carbs
2.6 grams dietary fiber
14.9 grams fat
141 mg cholesterol
479 mg sodium.
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