Title: Spinach Lasagne Special
Categories: Italian Pasta Vegetarian
Yield: 6 Servings

2	tb	To 3 tb oil
1/2	lb	Lasagne noodles (about 12 noodles)
2		Cloves garlic, minced
1	md	Onion, chopped
2		Tomatoes, chopped
10	md	Mushrooms, sliced
1/2	ts	Oregano
1/2	ts	Basil
1/2	ts	Rosemary
2	tb	Chopped dresh parsley
1	lb	Spinach, washed, drained, and chopped
1	c	Low fat cottage cheese
1/2	c	Grated Parmesan cheese
8 - 1	0 oz	grated Mozarella cheese

Cook noodles until al dente, drain, and set aside. Preheat oven to 350 degrees F.

Heat oil in a big skillet and saute garlic, onion, tomatoes, and mushrooms. When onion is translucent, add herbs and spinach, stirring until spinach is wilted. Simmer.

Reserving 1/2 cup Mozarella cheese, in a large bowl combine cheeses. Pour vegetables into cheese mixture and mix thoroughly. Layer noodles alternately with vegetable-cheese mixture in an 8 x 13 inch baking pan. Top with reserved mozarella and more Parmesan cheese, if desired. Bake for 1/2 hour. Let sit for 5 to 10 minutes before serving.

Complementary protein: milk products and grain

From: DIET FOR A SMALL PLANET by Frances Moore Lappe' ISBN 0-345-30691-0. Random House, New York. 1971-82

Posted by: Karin Brewer, Cooking Echo, 7/92

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