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Spinach Lasagne
(6 to 8 servings)
2 to 3 Tbsp oil
1/2 lb lasagne noodles (about 12 noodles)
2 cloves garlic, minced
1 medium onion, chopped
2 tomatoes, chopped
10 medium mushrooms, sliced
1/2 tsp each oregano, basil, and rosemary
2 Tbsp chopped fresh parsley
1 lb spinach, washed, drained, and chopped
1 c low-fat cottage cheese
1/2 c grated Parmesan cheese
8 to 10 oz grated mozzarella cheese
Cook noodles until al dente, drain, and set aside. Preheat oven
to 350 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 c mozzarella cheese, in a large bowl combine cheeses.
Pour vegetables into cheese mixture and mix thoroughly. Layer
noodles alternately with vegetable-cheese mixture in an 8x13 inch
baking pan. Top with reserved mozzarella and more Parmesan cheese,
if desired. Bake for 1/2 hour. Let sit 5 to 10 minutes before
serving.
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