Spinach Lasagne Special
Yield
6 servingsPrep
15 minCook
50 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2-3 | tablespoons |
vegetable oil
|
|
| ½ | pound |
lasagna noodles
about 12 noodles |
|
| 2 | cloves |
garlic
minced |
|
| 1 | medium |
onions
chopped |
|
| 1 | each |
tomatoes
chopped |
|
| 10 | each |
mushrooms
sliced |
|
| ½ | teaspoon |
oregano
|
|
| ½ | teaspoon |
basil
|
*
|
| ½ | teaspoon |
rosemary leaves
|
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| 1 | pound |
spinach
washed, drained, chopped |
|
| 1 | cup |
cottage cheese (low-fat 1%)
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| 8 | ounces |
mozzarella cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
vegetable oil
|
|
||
| 226.8 | g |
lasagna noodles
about 12 noodles |
|
| 2 | cloves |
garlic
minced |
|
| 1 | medium |
onions
chopped |
|
| 1 | each |
tomatoes
chopped |
|
| 1E+1 | each |
mushrooms
sliced |
|
| 2.5 | ml |
oregano
|
|
| 2.5 | ml |
basil
|
*
|
| 2.5 | ml |
rosemary leaves
|
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
| 453.6 | g |
spinach
washed, drained, chopped |
|
| 237 | ml |
cottage cheese (low-fat 1%)
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 231.2 | ml/g |
mozzarella cheese
grated |
|
Directions
Cook noodles until al dente, drain, and set aside.
Preheat oven to 350℉ (180℃).
Heat oil in a big skillet and sauté 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.
