LOCATION: Recipes >> Pasta Lasagna >> L Vegetarian 20
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L Vegetarian 20
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Lasagna
10 lasagna noodles, cooked
1 cup lowfat cottage cheese
1 cup frozen, chopped spinach, thawed and drained
1 1/2 cups skim milk
2 tablespoons white flour
1/4 cup chopped tomato
1/2 teaspoon minced garlic
1/2 teaspoon oregano
Preheat oven to 350 degrees. In a medium bowl, combine lowfat
cottage cheese and spinach. Mix together. Next, take cooked lasagna
noodles and lay out on a cutting board. Spread 2 tablespoons of
cottage cheese mixture along the inside of the noodle and rollup
each one. Add noodle rollups to a greased 9x13 baking pan and set
aside.
To make sauce, mix white flour and skim milk in a covered container
and shake until blended. Once blended, warm flour and milk in a
small saucepan over medium heat, stirring continuously. Add chopped
tomato and minced garlic to the saucepan. Continue stirring.
Pour the sauce over the rolledup noodles and garnish with oregano.
Bake for 20 minutes, then cool before serving. Store any leftovers
in the refrigerator.
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