Spinach lasagne special
Yield: 6 servings
Ingredients:
- 2 tb To 3 tb oil 1/2 ts Basil
- 1/2 lb Lasagne noodles (about 12 1/2 ts Rosemary -noodles) 2 tb Chopped dresh parsley
- 2 Cloves garlic minced 1 lb Spinach washed drained
- 1 md Onion chopped -and chopped
- 2 Tomatoes chopped 1 c Low fat cottage cheese
- 10 md Mushrooms sliced 1/2 c Grated Parmesan cheese
- 1/2 ts Oregano
- 8 - 10 oz grated Mozarella cheese
Instructions:
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 if desired. Bake for 1/2 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
