You may also like
Categories:
olive oil lasagna noodles clove garlic onion mushrooms carrots olives tomato sauce tomato paste oregano salt pepper cottage cheese broccoli spinach cheese Parmesan cheese nonfat Mozzarella cheese
Viewed: 34 - Published at: 6 years agoIngredients
- 2 1/2 Tbsp. olive oil
- 10 uncooked lasagna noodles
- 1 clove garlic, minced
- 1 onion, minced
- 1 lb. mushrooms
- 1 lb. shredded carrots
- 3/4 c. pitted olives (optional)
- 15 oz. tomato sauce
- 1 (6 oz.) can tomato paste
- 1 1/2 tsp. oregano
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 c. no fat cottage cheese or fat-free Ricotta cheese with 2 Egg Beaters
- 1 lb. broccoli
- 2 lb. spinach, cooked
- 1 lb. (12 oz.) no fat Monterey Jack cheese (2 bags Alpine Lace)
- 3 Tbsp. Parmesan cheese
- nonfat Mozzarella cheese (as desired)
Method
- Cook noodles.
- Heat oil.
- Saute onions and garlic.
- Add mushrooms and carrots.
- Stir in olives, tomato sauce, tomato paste, oregano, salt and pepper.
- Cover bottom of baking dish with sauce.
- Then layer noodles, cottage cheese, spinach/broccoli, 1/3 of the cheeses and sauce.
- Repeat and end with noodles.
- You can put remaining sauce and Parmesan cheese on top of noodles.
- Cook for 45 minutes in a 375° oven.
- Bon appetit!
