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Categories:
noodles tomatoes mushrooms tomato sauce basil oregano chopped spinach zucchini garlic onion cheese low-fat Parmesan cheese
Viewed: 25 - Published at: 9 years agoIngredients
- 9 pieces lasagne noodles
- 2 (14.5 oz.) cans tomatoes, chopped
- 2 cans mushrooms pieces
- 1 (8 oz.) can tomato sauce
- 1 tsp. basil
- 1 tsp. oregano
- 1 (1 lb.) pkg. chopped spinach
- 2 zucchini, chopped
- 5 cloves garlic, crushed
- 1 onion, chopped
- 16 to 24 oz. nonfat cottage cheese
- low-fat or nonfat Mozzarella cheese
- 1/8 c. fresh grated Parmesan cheese
Method
- Cook noodles according to package directions.
- Saute onion and garlic in a small amount of water.
- Add tomatoes and liquid from one can of the tomatoes, tomato sauce, mushrooms (drained), spices and zucchini.
- Simmer slowly for 20 minutes.
- Drain spinach between paper towels.
- Place spinach and cottage cheese in a bowl and mix well.
- Spray 9 x 13-inch baking dish with Pam, then layer sauce, noodles and cottage cheese and spinach mixtures.
- Repeat until all are used up, ending with cottage cheese mixture and sauce on top.
