Ingredients
3/4 Cup spinach or whole wheat or soy lasagna noodles
6 Cups Italian Tomato Sauce (recipe in index)
2 Cups low fat cottage cheese
3 Cups low fat mozzarella cheese
1-2 Bunches of fresh spinach (can use 4 cups frozen Spinach).
1/2 Cup grated Parmesan cheese
1. Cook noodles in a very large pan of salted boiling water until almost tender. After draining the noodles, it can be helpful to spread them on towel or waxed paper.
2. Spray a 9"x 13"x 2 1/2" baking dish with Pam.
3. Spread a thin layer of noodles, lengthwise. Each layer of noodles should lie crosswise to the one below it.
4. On the first layer spread 1/2 cottage cheese & 1/2 Parmesan cheese; then a coating of sauce. Layer noodles again, then the spinach and most of the mozzarella, and sauce, more noodles a layer of spinach, more cheeses and sauce. On the last layer you add the remaining sauce and cheese.
5. Bake at 350 degrees for 30 to 45 minutes; then let stand 15 minutes before cutting-otherwise it will be too runny.
3/4 Cup spinach or whole wheat or soy lasagna noodles
6 Cups Italian Tomato Sauce (recipe in index)
2 Cups low fat cottage cheese
3 Cups low fat mozzarella cheese
1-2 Bunches of fresh spinach (can use 4 cups frozen Spinach).
1/2 Cup grated Parmesan cheese
1. Cook noodles in a very large pan of salted boiling water until almost tender. After draining the noodles, it can be helpful to spread them on towel or waxed paper.
2. Spray a 9"x 13"x 2 1/2" baking dish with Pam.
3. Spread a thin layer of noodles, lengthwise. Each layer of noodles should lie crosswise to the one below it.
4. On the first layer spread 1/2 cottage cheese & 1/2 Parmesan cheese; then a coating of sauce. Layer noodles again, then the spinach and most of the mozzarella, and sauce, more noodles a layer of spinach, more cheeses and sauce. On the last layer you add the remaining sauce and cheese.
5. Bake at 350 degrees for 30 to 45 minutes; then let stand 15 minutes before cutting-otherwise it will be too runny.
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