Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

Browse by categories