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2 tb To 3 tb oil
1/2 lb Lasagne noodles (about 12
-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, 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
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