| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Italian, Pasta, Vegetarian |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
To 3 tb oil |
| 1/2 |
lb |
Lasagne noodles (about 12 noodles) |
| 2 |
|
Cloves garlic, minced |
| 1 |
md |
Onion, chopped |
| 2 |
|
Tomatoes, chopped |
| 10 |
md |
Mushrooms, sliced |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Basil |
| 1/2 |
ts |
Rosemary |
| 2 |
tb |
Chopped dresh parsley |
| 1 |
lb |
Spinach, washed, drained, and chopped |
| 1 |
c |
Low fat cottage cheese |
| 1/2 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
8 - 10 oz grated Mozarella cheese
Cook noodles until al dente, drain, and set aside. Preheat oven to 350
degrees F.
Heat oil in a big skillet and saute garlic, onion, tomatoes, and mushrooms.
When onion is translucent, add herbs and spinach, stirring until spinach is
wilted. Simmer.
Reserving 1/2 cup Mozarella cheese, in a large bowl combine cheeses. Pour
vegetables into cheese mixture and mix thoroughly. Layer noodles
alternately with vegetable-cheese mixture in an 8 x 13 inch baking pan. Top
with reserved mozarella and more Parmesan cheese, if desired. Bake for 1/2
hour. Let sit for 5 to 10 minutes before serving.
Complementary protein: milk products and grain
From: DIET FOR A SMALL PLANET by Frances Moore Lappe' ISBN 0-345-30691-0.
Random House, New York. 1971-82
Posted by: Karin Brewer, Cooking Echo, 7/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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