• 43b2694b47a8c46ed9b0f82a30a46240

Vegetable Lasagna

https://doh.sd.gov/diseases/chronic/diabetes/healthyrecipes/Lasagna.aspx Diabetes

Prep
Cook
Serves 8people
Ingredients
9
cooked lasagna noodles
2
cups sliced fresh mushrooms
1
cup chopped onion
1
tbsp cooking oil
1
can (15 oz) low-sodium tomato sauce
1
can (6 oz) low-sodium tomato paste
1
tsp dried oregano
1
tsp dried basil
2
cups low fat cottage cheese
1
cup shredded low fat
monterey jack cheese
1
(10 oz) package of frozen chopped
spinach, thawed and well drained
Directions
1.
In a sauce pan, cook mushrooms and onions in oil until tender. Stir in tomato sauce, tomato paste, oregano, and basil. In a mixing bowl, stir together cottage cheese and 1/2 cup of Monterey Jack cheese. Oil a 3-quart rectangular baking dish. In the baking dish layer 3 lasagna noodles, 1/3 of the cottage cheese mixture, 1/3 of the spinach, 1/3 of the tomato mixture; repeat layers twice. Sprinkle the reserved Monterrey Jack cheese on top. Bake uncovered in a 375 degree oven for 30 minutes or until heated through. Let stand 10 minutes before serving. Makes 8 servings.

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