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Kawachinagano doctors (health) and Triple-Pepper Tomato Provolone Lasagna (recipes)


Kawachinagano doctors (health)


All doctors near Kawachinagano, Japan. Doctors who can assist a patient in Kawachinagano.









Triple-Pepper Tomato Provolone Lasagna (recipes)


Triple Pepper Tomato Provolone Lasagna

Yield: Makes 6 servings

Voila! Lasagna without the fuss. Simply layer uncooked noodles with fresh chunky Vegetables, cover and bake.





Ingredients:



1red bell pepper, chopped

1yellow bell pepper, chopped

1green bell pepper, chopped

1package (8 ounces) sliced fresh mushrooms

1cup thinly sliced zucchini

1/2cup chopped onion

4cloves garlic, minced

1-1/2cups vegetable juice cocktail

1can (16 ounces) diced tomatoes, undrained

1-1/2to 1-3/4 teaspoons dried Italian seasoning

1tablespoon olive oil

9uncooked lasagna noodles

1cup fat-free cottage cheese

1/3cup grated Parmesan cheese

4ounces sliced reduced-fat provolone cheese









Preparation:





1.Preheat oven to 350°F. Combine peppers, mushrooms, zucchini, onion, garlic, vegetable juice cocktail, tomatoes and Italian seasoning in Dutch oven. Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 15 minutes. Remove from heat; stir in oil.2.Spray 12X8-inch Baking pan with nonstick Cooking spray. Place 3 lasagna noodles on bottom of pan. Spread 1/3 sauce over noodles. Spread 1/2 cup cottage cheese evenly over sauce; sprinkle with 2 tablespoons Parmesan cheese. Repeat layers, ending with sauce.3.Bake, uncovered, 1 hour or until bubbly. Tear provolone cheese in small pieces; place on top of lasagna. Sprinkle with remaining Parmesan cheese. Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes. Cut into 6 wedges to serve.







Tip:

For extra convenience, purchase 3 cups chopped red, green and yellow bell pepper mixture from the grocery store salad bar.





Nutritional Information:







Serving Size: 1 lasagna wedge







Sodium

760 mg







Protein

18 g







Fiber

3 g







Carbohydrate

26 g







Saturated Fat

3 g







Total Fat

8 g







Calories from Fat

29 %







Calories

240







Cholesterol

16 mg









Dietary Exchange:







Vegetable

2







Starch

1







Meat

2