Ingredients: |
Ingredients: 1 pkg (10oz) frozen chopped spinach
2 cups low fat cottage cheese
1/2 cup grated Parmesan cheese
1 tsp dried basil leaves, 1/2 tsp dried oregano leaves, 1/4 tsp pepper
12 lasagne noodles, cooked and drained
1-1/2 cups shredded mozzarella cheese (or Italian 5 cheese pkg)
1 can (8oz) mushrooms, stems & pieces, drained and chopped
1 or 2 cups shredded carrots
1/2 or so of chopped onion, 2 cloves garlic, minced
2 cups steamed broccoli, chopped
1 cup green pepper, chopped (optional)
Mix mushrooms, carrots, broccoli, green pepper together
White Sauce
2/3 cup oleo or butter
1/3 cup all purpose flour
1 tsp salt
3 cups milk
Melt oleo, stir in flour, salt
Cook over low heat, stirring constantly, until bubbly, stir in milk.
Heat to boiling, boil and stir 1 minute Set aside
Saute onion and garlic in a small amount of oleo, add to white sauce
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Directions: |
Directions:Rinse frozen spinach, under cold water to separate.
Drain, pat dry with paper towels.
Mix spinach, cottage cheese, 1/4 cup of the Parmesan cheese
And the basil, oregano and pepper.
Arrange 4 noodles in 13 x 9 x 2 inch baking dish
Top with half of the cheese mixture, & 1/2 cup of the mozzarella cheese
Arrange 4 more noodles in dish
Layer: broccoli, mushrooms,carrots, green pepper mixture on noodles
Spread half of the White Sauce over top
Sprinkle with 1/2 cup of the mozzarella cheese
Top with remaining noodles, cheese mixture,
White Sauce, and mozzarella cheese
Sprinkle with remaining 1/4 cup Parmesan cheese
Bake uncovered, in 350 degree oven for 45 minutes
Let stand 10 minutes before cutting |
This recipe for Vegetable Lasagne is from