Updated: Mar 16
I Loveeee Lasagna! It's one of my faves!
1 tbsp Olive Oil
10oz fresh spinach
1 large onion 1 medium green pepper
2 cups sliced fresh mushrooms
2 cloves garlic, minced
4 medium whole tomatoes or 1 16oz can whole tomatoes
1 8-ounce can tomato sauce
8 lasagna noodles 1 teaspoon dried basil
1/8 teaspoon ground nutmeg 1 teaspoon sugar 2 cups low-fat cottage cheese
1/2 cup grated Parmesan cheese
1 beaten egg
Cook spinach and lasagna noodles separately according to the package directions. Drain and set aside.
For the sauce, chop onion and green pepper. Oil the pan with the tablespoon of olice oil; heat over medium heat. Add onion, green pepper, mushrooms, and garlic. Cook till vegetables are tender. Cut up tomatoes and crush basil. Stir undrained tomatoes, basil, tomato sauce, sugar, and 1/4 teaspoon pepper into the vegetables. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes or till slightly thickened.Meanwhile, for filling, in a bowl stir together spinach, cottage cheese, Parmesan cheese, egg, and nutmeg.Spread a scant 1/2 cup spinach mixture on each noodle. Roll up each noodle, jelly-roll style, beginning at a short end. Spoon I cup of sauce mixture into a 12x7 l/2x2-inch baking dish. Place rolls, seam side down, in dish. Spoon on remaining sauce. Cover with foil; bake in a 375' oven for 40 to 45 minutes or till bubbly.
Serves 8. Calories: 214/serving
TIME:Advance Preparation Time: 55 min.
Time: 2 hrs. Final Preparation Time: 40 min.
NUTRITIONAL INFORMATION PER SERVING:
16g protein 28g carbohydrate
5g fat 44mg cholesterol