Spinach Lasagne Special
Ingredients
2 Tbsp. to 3 Tbsp. oil
1/2 pound lasagna noodles (about 12 noodles)
2 cloves garlic, minced
1 medium onion, chopped
2 tomatoes, chopped
10 medium mushrooms, sliced
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. rosemary
2 Tbsp. chopped fresh parsley
1 pound spinach, washed, drained, and chopped
1 C. low fat cottage cheese
1/2 C. grated parmesan cheese
8 to 10 ounce grated mozzarella cheese
Cooking Instructions
Cook noodles until al dente, drain, and set aside. Preheat oven to 350 degrees. Heat oil in a big skillet and sauté garlic, onion, tomatoes, and mushrooms. When onion is translucent, add herbs and spinach, stirring until spinach is wilted. Simmer. Reserving 1/2 C. mozzarella cheese, in a large bowl combine cheeses. Pour vegetables into cheese mixture and mix thoroughly. Layer noodles alternately with vegetable cheese mixture in an 8 x 13 inch baking pan. Top with reserved mozzarella and more parmesan cheese, if desired. Bake for 1/2 hr. Let sit for 5 to 10 minutes before serving.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)