Title: Lasagna
Categories: Diabetic Pasta Vegetable Meat Main
Yield: 12 Portions

1	lb	Lean ground beef;
16	oz	(1 cn) stewed tomatoes; undrained
1/2	c	Water
1	cl	Garlic; minced
2	ts	Whole Italian herb dressing; dried
8	oz	(1) pkg Lasagna Noodles; whole wheat
10	oz	(1 pkg)spinach; frozen chopped
1	c	Lowfat cottage cheese;
2	tb	Parmesan cheese; grated
1	tb	Dried parsley flakes;
1	ts	Dried whole oregano;
		Vegetables Cooking spray
4	oz	Lowfat American Cheese; shreadded prosess

Chol: 49 mg; Calories: 190; Carbo: 16 gm; Protein: 16 gm Fat: 6 gm; Fiber: Tr; Sodium: 393 mg

1. Cook ground chuck in a medium skillet over medium heat until browned. Drain and pat dry with paper towel.

2. Return meat to skillet, stir in tomatoes,water, garlic, and Italian herb seasoning. Cover and bring to a boil. Reduce heat, and simmer 20 minutes.

3. Cook noodles according to package directions, omitting salt and fat. Drain well and set aside.

4. Cook spinach according to package directions, omitting salt and fat. Drain well, squeeze excess moisture from spinach. Combine spinach and next four ingredients, stirring until well combined. Set mixture aside.

5. Place half of cooked noodles in a 12 X 8 X 2-inch baking dish coated with cooking spray. Top with half each of cottage cheese mixture and American Cheese. Spread half of meat mixture over top.

6. Repeat layers with remaining cooked noodles, cottage cheese mixture, shreaded American cheese, and meat mixture. Bake at 350 degrees for 30 minutes. Let stand 10 minutes before serving. Divide into twelve portions and serve hot.

Serving: 12; Each Serving amount 1 portion Exchanges: 2 Med-Fat Meat; 1 Starch

Reformated for you and yours via Nancy O'brion and her Meal-Master (From Bill Orsetti via GEnie)

From: All New Cookbook For Diabetics and Their Families Copyright 1988 Oxmoor House, Inc. Book Division of Southern Progress Corporation P.O. Box 2463, Birmingham, Alabama 35201

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