Herbed Vegetarian Lasagna
|Whole wheat lasagna noodles||8 Ounce|
|Non stick spray||1|
|Tomatoes||4 Large, peeled if desired and seeded|
|Tomato paste||1⁄2 Cup (8 tbs)|
|Tamari/Soy sauce||1 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Low fat cottage cheese||3 Cup (48 tbs)|
|Eggs||2 , beaten|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Part skim mozzarella cheese||4 Ounce, thinly sliced|
Bring a large pot of water to a boil and cook the lasagna noodles until al dente, about 10 to 12 minutes.
Drain and rinse under cold water.
Spread out flat until ready to use.
Meanwhile, place the tomatoes in a blender with the tomato paste, scallions, tamari, garlic, basil, oregano, and marjoram.
Process on low to medium speed until smooth.
Combine the cottage cheese with the eggs and Parmesan.
To assemble the casserole, layer about 1/2 cup of the tomato sauce in the bottom of a 9 X 13-inch baking dish coated with no-stick spray.
Place a third of the lasagna noodles across the bottom of the dish, overlapping as necessary.
Spread half the cheese mixture over the noodles.
Top with another third of the noodles.
Then layer the remaining cheese and noodles and pour the rest of the sauce over the noodles.
Arrange mozzarella on top.
Bake at 375° for 35 to 45 minutes.
Let stand about 10 minutes before serving.