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Vegetable Lasagne

8 ounce (9) lasagne noodles
1 1/2 cups onion, chopped (1 1/2 lg)
2 garlic cloves, finely minced
6 ounces mushrooms, coarsely chopped
3 Tablespoons sherry (or water or broth)
1 Tablespoon butter
2 broccoli stalks, chopped (4 cups)
1/2 pound spinach, washed and chopped
1/2 teaspoon no-salt herb mix
16 ounce low fat cottage cheese
1 cup part skim Mozzarella, shredded
3 Tablespoons Parmesan, grated
1/4 cup parsley, fresh or 1 Tablespoon dry
2 eggs or egg substitute
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon salt if desired
3 cups tomato sauce, homemade/canned

Cook lasagne noodles al dente and spread on foil or wax paper. In
a large skillet, saute the onion, garlic, and mushrooms in sherry
and butter until soft. Add broccoli, spinach, and herb mix. Stir
to combine the ingredients, reduce heat, cover the skillet, and
simmer the mixture for about 5 minutes, until broccoli is tender-crisp.
Combine cottage cheese, Mozzarella, Parmesan, parsley, eggs, pepper,
and salt. Preheat oven to 375 degrees. In a baking pan approximately
13x9x2", spread 1/2 cup of tomato sauce on bottom. Layer the lasagne
ingredients as follows: arrange 3 lasagne noodles on the bottom.

Spread half of the cheese mixture on noodles, then half of the
vegetable mixture, and 1 cup tomato sauce. Repeat, starting from
the noodles. End with a layer of noodles topped with remaining 1/2
cup of tomato sauce. Sprinkle the top of the lasagne with additional
Parmesan, if desired. Bake 25 minutes. Let stand for 10 minutes
before serving. Can be frozen unbaked. Make two pans - one to bake
and eat right away and one for later.

8 servings


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