Guest guest Posted December 4, 2001 Report Share Posted December 4, 2001 * Exported from MasterCook * Spinach Lasagna Recipe By : The Cooking Cardiologist, by Richard Collins, page 125 Serving Size : 8 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 1 step lasagna noodles -- precooked, dry 1 medium onion -- chopped 8 ounces sliced mushrooms 2 cloves garlic -- minced vegetable broth 20 ounces frozen chopped spinach -- thawed and squeezed dry 2 teaspoons Italian seasoning salt and pepper to taste 1 16 ounces co Fat-Free cottage cheese 2 egg whites 1/2 cup flour 2 cups fat-free shredded mozzarella cheese 24 ounces canned tomato sauce 1/2 cup fat-free parmesan cheese -- grated Serving size: 8 In nonstick skillet over medium heat, cook onion, mushrooms and garlic 7 to 8 minutes with small amount of vegetable broth. Remove from heat, stir in squeeze dried spinach, and seasonings. Set aside. Combine cottage cheese, egg whites, flour and 1 cup of the mozzarella cheese in Food processor or blender; blend until smooth. Spray a 9x13 inch baking dish. Pour very small amount of tomato sauce in bottom to keep first, layer of noodles from sticking. Arrange 3 noodles, top with 12 spinach mixture, half of the cheese mixture and 1/2 of the tomato sauce. Repeat these layers. Top with remaining cup of mozzarella cheese, sprinkle top with parmesan cheese. Bake 50 to 60 minutes in a 350 degree oven. Let stand for 10 minutes before serving. Nutritional analysis: Calories 253, Fat 0, Cholesterol 1, Carbohydrate 40, Protein 21, Sodium 897. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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