Vegetable Lasagna

Ingredients

• 9 cooked lasagna noodles
• 2 cups sliced fresh mushrooms
• 1 cup chopped onion
• 1 tablespoon cooking oil
• 1 (15oz.) can low-sodium tomato sauce
• 1 (6oz.) can low-sodium tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon 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. Preheat Oven to 375°F
2. In a sauce pan, cook mushrooms and onions in oil until tender. Stir in tomato sauce, tomato paste, oregano, and basil.
3. In a mixing bowl, stir together cottage cheese and 1/2 cup of Monterey Jack cheese.
4. Oil a 3-quart rectangular baking dish.
5. 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 Monterey Jack cheese on top.
6. Bake uncovered in oven for 30 minutes or until heated through. Let stand 10 minutes before serving.

Food Exchanges: 2 Starch, 1/2 Fat, 1 1/2 Lean Meat

Recipe provided courtesy of the South Dakota Department of Health – The mission of the South Dakota Department of Health is to prevent disease and promote health, ensure access to needed, high-quality health care, and to efficiently manage public health resources.