Vegetable Lasagna

Makes 8 servings.


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

Vegetable Lasagna


1. In a sauce pan, cook mushrooms and onions in oil until tender. Stir in tomato sauce, tomato paste, oregano, and basil.
2. In a mixing bowl, stir together cottage cheese and ½ cup of Monterey Jack cheese.
3. Oil a 3-quart rectangular baking dish.
4. In the baking dish layer 3 lasagna noodles, ⅓ of the cottage cheese mixture, ⅓ of the spinach, ⅓ of the tomato mixture; repeat layers twice. Sprinkle the reserved Monterey Jack cheese on top.
5. Bake uncovered in a 375°F oven for 30 minutes or until heated through. Let stand 10 minutes before serving.

Nutritional Info (per serving):

Calories: 253
Carbohydrate: 32g
Protein: 17g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 15mg
Fiber: 4g
Sodium: 364mg
Potassium: 686mg
Calcium: 223mg

Diabetic Exchanges: 2 Starch, ½ Fat, 1 ½ Lean Meat

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