Lasagna filling

Yield: 8 Servings

Measure Ingredient
2 cans (8oz each) tomato sauce
1 Clove garlic
1 teaspoon Fresh oregano or
¼ teaspoon Dried oregano
1 pack Chopped frozen spinach
1 cup Shreaded carrot
7 ounces Ricotta cheese
100 grams Yogurt lowfat
¼ cup Grated parmesan cheese
1 cup Shreaded part skim mozarell`
½ pack Frozen peas

Mix all ingredients together in a large bowl. If making lasagna also need 9 lasagna noodles undercooked slightly. Layer like usual. Bake at 350F for 45 min then let cool on wire rack for about 15 min.

Posted to MM-Recipes Digest by "Kendig - von Fehrn" <TikalMe@...> on Dec 8, 1998

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