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Vegetable Lasagna |
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1 1/2 cups onion -- chopped |
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2 cloves garlic -- minced |
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6 oz mushroom -- chopped |
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2 tbs sherry |
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1 tbs butter |
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2 stalks broccoli -- chopped |
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8 oz spinach -- chopped |
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1/2 tsp AHA spice mix |
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16 oz cottage cheese, lowfat |
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4 oz mozzarella cheese, part skim milk -- shredded |
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3 tbs parmesan cheese -- grated |
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1/4 cup parsley sprigs -- chopped |
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2 egg |
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1/4 tsp black pepper -- freshly ground |
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1/4 tsp salt |
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3 cups tomato sauce |
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8 oz lasagna noodles -- cooked |
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1. In a large skillet, saute: onion, garlic, & mushrooms in sherry & butter until the vegatebles are soft |
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2. Add the broccoli, spinach, and herb mix (AHA) . Stir to combine ingredients, reduce heat, cover skillet, & simmer for about 5 minutes or until the broccoli is tender crisp. |
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3. In a medium bowl, combine the cottage cheese, mozzarella, Parmesan, parsley, eggs, pepper, and salt. |
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4. In a baking pan (13 X 9 X 2 inches), spread 1/2 cup of tomato sauce on bottom. Layer the lasange ingredients as follows: |
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5. Arrange 3 strips of noodles on the bottom. |
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6. Spread half the cheese mixture on noodles. |
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7. Then half the vegetable mixture. |
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8. Then 1 cup of the tomato sauce. |
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Repeat |
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9. End with a layer of noodles topped with remaining tomato sauce topped with cheese (to prevent drying of top noodles). |
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10. Bake the lasagne at 375 deg. for 25 minutes. Let stand for 10 minutes before serving. |