Spinach lasagna special
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | To 3 tb oil |
| ½ | pounds | Lasagna noodles (about 12 noodles) |
| 2 | Cloves garlic, minced | |
| 1 | medium | Onion, chopped |
| 2 | Tomatoes, chopped | |
| 10 | mediums | Mushrooms, sliced |
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Basil |
| ½ | teaspoon | Rosemary |
| 2 | tablespoons | Chopped fresh parsley |
| 1 | pounds | Spinach, washed, drained, and chopped |
| 1 | cup | Low fat cottage cheese |
| ½ | cup | Grated Parmesan cheese |
Directions
8 - 10 oz grated Mozzarella 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 ½ cup Mozzarella 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 mozzarella and more Parmesan cheese, if desired. Bake for ½ hour. Let sit for 5 to 10 minutes before serving.
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 Submitted By GAIL SHIPP On 09-22-95