| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Pasta, Low-cal |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Lowfat Cottage Cheese |
| 2 |
|
10 Oz. pkg. Frozen Spinach |
| 1/2 |
c |
Egg Substitute |
| 1 |
ts |
Italian Seasoning |
| 2 |
c |
Spaghetti Sauce |
| 9 |
|
Cooked Lasagna Noodles |
| 1 |
c |
Shredded Mozzarella Cheese |
| 3 |
tb |
Grated Parmesan Cheese |
INSTRUCTIONS
Thaw spinach and drain well. Combine spinach,
cottage cheese, egg substitute, and Italian seasonings
in a large mixing bowl and stir to blend well. Spread
1/2 cup spaghetti sauce in the bottom of a 13x9x2 in.
baking dish. Layer 1/3 each of the noodles, spinach
mixture and sauce. Repeat twice. Sprinkle Mozzarella
and parmesean over the top. Cover and bake at 375 deg.
for 20 min.; uncover and bake an additional 25 min.
Remove from oven and allow to stand 10 minutes before
serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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