- -- Recipe via Meal-Master (tm) v8.02
Title: SPINACH LASAGNE SPECIAL
Categories: Italian, Pasta, Vegetarian
Yield: 6 servings
2 tb To 3 tb oil
1/2 lb Lasagne noodles
-noodles)
2 Cloves garlic, minced
1 md Onion, chopped
2 Tomatoes, chopped
10 md Mushrooms, sliced
1/2 ts Oregano
1/2 ts Basil
1/2 ts Rosemary
2 tb Chopped dresh parsley
1 lb Spinach, washed, drained,
-and chopped 1 c Low fat cottage cheese
1/2 c Grated Parmesan cheese
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,
1/2 hour. Let sit for 5 to
minutes before serving.
Complementary protein: milk products and grain
From: DIET FOR A SMALL PLANET by Frances Moore Lappe'
0-345-30691-0. Random House, New York.
Posted by: Karin Brewer, Cooking Echo, 7/92 --
