Spinach lasagne special

6 servings

Ingredients

Quantity Ingredient
2 tablespoons To 3 tb oil
½ pounds Lasagne 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 dresh parsley
1 pounds Spinach, washed, drained, and chopped
1 cup Low fat cottage cheese
½ cup Grated Parmesan cheese

Directions

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 ½ 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 ½ 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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