Sunday, June 24, 2012

Tomato and Spinach Strata

6 servings

 olive oil spray
1/2 medium onion, chopped
8 ounces mushrooms, chopped
1/2 teaspoon freshly ground pepper, divided
1/4 teaspoon salt
1/4 Cup part-skim ricotta cheese
1/4 Cup low fat cottage cheese
1 10-ounce package frozen chopped spinach, thawed and squeezed dry, or 1 1/2 pounds fresh spinach, cooked, squeezed dry and chopped
1/8 teaspoon freshly grated nutmeg
1 1/2 cups prepared marinara or spaghetti sauce, divided
8 slices whole-grain  bread,  (80 cal each) Cut off crusts. Baked 5 minutes to dry out like day-old
1 cup shredded part-skim mozzarella cheese
3/4 Cup Egg Beaters
1 cup low-fat milk
3 Tbls  freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley (optional)

Nutritional Info for 1/6  of pan

Calories 281, Fat 8g, Sat. Fat 1.1g, Cholesterol 17 mg, Sodium 761g, Carbs 35.9g, Fiber 8.9g, Sugars 10.5, Protein 22.5g, Vitamin A 80%, Vitamin C 23%, Calcium 32%, Iron 20%


Coat a 7-by-11-inch (or similar-size) baking dish with cooking spray.
Heat olive oil  spray in a small  nonstick skillet over medium heat. Add onion and mushrooms,  cook, stirring often, until the moisture has evaporated. Add 1/4 teaspoon pepper and salt and stir to combine.

In a bowl, combine ricotta cheese, cottage cheese, spinach, nutmeg and the remaining 1/4 teaspoon pepper .

Spoon 1/2  cup marinara sauce into the prepared baking dish.
  Spread spinach ricotta mixture on 4 of the 8  pieces of bread and arrange these on the sauce (the bread doesn’t have to completely cover the sauce).
Arrange the remaining bread over the spinach ricotta mixture. Scatter the mushroom mixture over the bread. Top with mozzarella. Spoon the remaining marinara sauce over the top. The pan will be very full.
Whisk egg substitute and milk in a small bowl. Pour the mixture slowly over the casserole, poking the filling gently with the tip of a knife until the egg mixture is evenly distributed and the bread is saturated. Coat a piece of foil with cooking spray on one side and cover the casserole, sprayed-side down. Refrigerate for at least 2 hours or up to 1 day.
Preheat oven to 375°F. Bake the strata, uncovered, for 40 minutes. Sprinkle with Parmesan and bake until puffed and golden brown, 10 minutes more. Let stand for 10 minutes. Serve sprinkled with parsley.

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