| 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 SXSP63B@prodigy.com ( PAMELA J REILING) on
Apr 15, 1998
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