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LOCATION: Recipes >> Vegetarian >> Creamy Spinach Lasagna

Print this Recipe    Creamy Spinach Lasagna

8 oz lasagna noodles (about 9 noodles)
1 large onion, chopped
1 clove garlic, minced
8-ounce can mushrooms, sliced and drained
2 10-ounce packages frozen chopped spinach, thawed and squeezed dry
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/4 teaspoon pepper
16-ounce container 2% cottage cheese
2 egg whites
1/3 cup all-purpose flour
8-ounce package mozzarella cheese, shredded
3 8-ounce cans tomato sauce
1/4 cup Parmesan cheese, grated

Prepare noodles according to package directions. Over medium heat,
cook onion and garlic for five minutes. Stir in mushrooms, spinach,
oregano, basil, and pepper. In food processor, blend cottage cheese,
egg whites, flour, and 1 cup mozzarella cheese until smooth.

Preheat oven to 375 F. In a 13-by-9-inch baking dish, arrange three
noodles, top with spinach mixture, half of cheese mixture, and
repeat layers. Top with remaining noodles. Sprinkle with remaining
mozzarella cheese and Parmesan cheese. Bake 45 minutes. Remove from
oven and let stand for 10 minutes. Serves 12.


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2 of 3 people found the following review helpful:
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What is with the Tomato Sauce?, August 16, 2004 - 10:47 AM
Reviewer: Anonymous from No where, USA
The ingredients call for 3 cans of tomato sauce, but the directions do not use those ingrediants at all?

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