| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 6 | Lasagna noodles | |
| 1 | pk | (10 oz.) frozen chopped spinach |
| 2 | c | Skim milk |
| 2 | tb | Cornstarch |
| 1 | tb | Dried minced onion |
| 1 1/2 | c | Diced fully cooked ham; (1/2 pound) |
| 1/2 | ts | Italian seasoning; crushed |
| 1 | c | Low-fat cottage cheese |
| 1 | c | Shredded mozzarella cheese |
INSTRUCTIONS
Source: Better Homes & Gardens New Dieter's Cookbook Cook lasagna noodles to al dente. Drain. Rinse in cold water, drain again, set aside. Meanwhile, cook spinach according to package directions; drain well. Set aside. For sauce, in a medium saucepan combine milk, cornstarch, and onion. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Spread 2 TBS of the sauce evenly on the bottom of a 10 x 6 x 2-inch baking dish. Stir ham and Italian seasoning into remaining sauce. Arrange 3 lasagna noodles in the dish. Spread with one-third of the sauce. Layer spinach on top. Layer another one-third of the sauce, the cottage cheese and half of the mozzarella. Place remaining noodles on top. Top with remaining sauce and mozzarella. Bake in a 375 deg. oven for 30 to 35 minutes or till heated through. Let stand 10 minutes before serving. Serves 6 Note: I add about 1/8 tsp white pepper to sauce. Nutrition info per serving: 265 calories 25 g protein 25 g carbohydrate 7 g fat 53 mg cholesterol 821 mg sodium 507 mg potassium Posted to TNT Recipes Digest by [email protected] ( PAMELA J REILING) on Apr 15, 1998
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