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Vegetable Lasagne


Thursday, January 01, 2004
8 servings
1 tsp. oil
1 large onion, finely chopped
3 cloves garlic finely chopped
1 can (28 oz.) tomatoes in puree
2 medium carrots, peeled and shredded
1 T. dried basil
1/2 tsp. salt (optional)
1 pkg. (16 oz.) frozen leaf spinach, thawed and squeezed dry
12 lasagna noodles
2 C. non-fat cottage cheese
1/4 tsp. pepper
2 C. non-fat, shredded, mozzarella cheese
1/4 C. grated Parmesan cheese
Heat oil in large skillet. Add onion and garlic, sauté until soft. Add tomatoes, carrots, and basil to skillet, bring to boiling. Lower heat and simmer for approximately 15 minutes. Set sauce aside. Cook lasagna
noodles according to package directions. Drain. In a separate bowl, add non-fat cottage cheese, non-fat mozzarella cheese and pepper together. Line 9 inch springform pan with foil, spray with non-stick coating. Take 4 lasagna noodles, place in bottom of pan. Top with one-third spinach, one-quarter sauce, and one-quarter cheese mixture. Repeat two more times. Top with the last layer of noodles and sauce. Sprinkle top with 1/4 C. Parmesan cheese. Bake in a preheated oven 350 degrees, for about 50-60 minutes. Let stand 5 minutes before serving.
Nutrition Facts:
217 calories, 27 gm carbohydrate, 22 gm protein, 3 gm fat, 12 mg cholesterol
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