Green & Red Lasagne
|Tomato mushroom sauce||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Frozen chopped spinach||1 Ounce, thawed and squeezed dry (1 Package)|
|Low fat cottage cheese||2 Cup (32 tbs)|
|Grated romano cheese||1⁄3 Cup (5.33 tbs)|
|Ground nutmeg||1⁄8 Teaspoon|
|Lasagne noodles||8 Ounce|
|Shredded part skim mozzarella cheese||6 Ounce (1 1/2 Cups)|
Prepare Tomato-Mushroom Sauce.
Meanwhile, in a medium-size bowl, beat egg and egg white to blend; then stir in spinach, cottage and Romano cheeses, pepper, and nutmeg.
Spread a fourth of the sauce in a 9- by 13-inch casserole; top with a third of the uncooked lasagne noodles.
Spoon on a third of the spinach mixture.
Repeat layers of sauce, lasagne, and spinach mixture until all ingredients are used; end with sauce.
Sprinkle with mozzarella cheese.
Cover tightly with foil.
Bake, covered, in a 375° oven until lasagne noodles are tender to bite
Let stand, covered, for about 10 minutes; then cut into squares to