| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Pasta, Veggie, Main dish, Italian |
6 |
Servings |
INGREDIENTS
| 6 |
oz |
Lasagna noodles, uncooked |
| 10 |
oz |
Spinach, frozen |
| 1 |
c |
Cottage cheese low fat 2% |
| 2 |
tb |
Parmesan, grated |
| 3/4 |
ts |
Nutmeg |
| 1/4 |
ts |
Pepper |
| 1/2 |
ts |
Orange peel |
| 1/2 |
tb |
Garlic clove minced |
| 1/2 |
c |
Onion chopped |
| 3 |
tb |
Extra Virgin olive oil |
| 1/2 |
tb |
Basil, dried |
| 16 |
oz |
Tomato Sauce, canned |
INSTRUCTIONS
While the 8 lasagna noodles cook. Mix ingredients 2 through 7 for the
filling. Cool the cooked noodles and lay out flat. Spread two or three
tablespoons of the filling on each cooked noodle, and roll up end to end.
Stand up in a two quart casserole or greased eight inch square pan. The
prepare the sauce from rest of ingredients. Saute' garlic and onion in
olive oil until soft. Add basil and tomato sauce. Stir to fully blend. Pour
over the lasagna noodles and bake at 350 for 20 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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