2 tbsp To 3 tb oil
1/2 lb Lasagne noodles (about 12 noodles)
2 Cloves garlic, minced
1 medium Onion, chopped
2 Tomatoes, chopped
10 medium Mushrooms, sliced
1/2 tsp Oregano
1/2 tsp Basil
1/2 tsp Rosemary
2 tbsp Chopped dresh parsley
1 lb Spinach, washed, drained, and chopped
1 cup Low fat cottage cheese
1/2 cup Grated Parmesan cheese
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8 - 10 oz grated Mozarella cheese
Cook noodles until al dente, drain, and set aside. Preheat oven to 350 degrees F.
Heat oil in a big skillet and saute garlic, onion, tomatoes, and mushrooms. When onion is translucent, add herbs and spinach, stirring until spinach is wilted. Simmer.
Reserving 1/2 cup Mozarella cheese, in a large bowl combine cheeses. Pour vegetables into cheese mixture and mix thoroughly. Layer noodles alternately with vegetable-cheese mixture in an 8 x 13 inch baking pan. Top with reserved mozarella and more Parmesan cheese, if desired. Bake for 1/2 hour. Let sit for 5 to 10 minutes before serving.
Complementary protein: milk products and grain
From: DIET FOR A SMALL PLANET by Frances Moore Lappe' ISBN 0-345-30691-0. Random House, New York. 1971-82
Posted by: Karin Brewer, Cooking Echo, 7/92
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