Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Lasagna noodles |
| 1 pack | (10 oz.) frozen chopped spinach |
| 2 cups | Skim milk |
| 2 tablespoons | Cornstarch |
| 1 tablespoon | Dried minced onion |
| 1½ cup | Diced fully cooked ham; (1/2 pound) |
| ½ teaspoon | Italian seasoning; crushed |
| 1 cup | Low-fat cottage cheese |
| 1 cup | Shredded mozzarella cheese |
Source: Better Homes & Gardens New Dieter's Cookbook Cook lasagna noodles to al dente. Drain. Rinse in cold water, drain again, set aside.
Meanwhile, cook spinach according to package directions; drain well. Set aside.
For sauce, in a medium saucepan combine milk, cornstarch, and onion. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.
Spread 2 TBS of the sauce evenly on the bottom of a 10 x 6 x 2-inch baking dish. Stir ham and Italian seasoning into remaining sauce.
Arrange 3 lasagna noodles in the dish. Spread with one-third of the sauce.
Layer spinach on top. Layer another one-third of the sauce, the cottage cheese and half of the mozzarella. Place remaining noodles on top. Top with remaining sauce and mozzarella. Bake in a 375 deg. oven for 30 to 35 minutes or till heated through. Let stand 10 minutes before serving. Serves 6 Note: I add about ⅛ tsp white pepper to sauce.
Nutrition info per serving:
265 calories
25 g protein
25 g carbohydrate
7 g fat
53 mg cholesterol
821 mg sodium
507 mg potassium
Posted to TNT Recipes Digest by SXSP63B@... ( PAMELA J REILING) on Apr 15, 1998