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Green & Red Lasagne

Healthycooking's picture
Ingredients
  Tomato mushroom sauce 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Egg 1
  Egg white 1
  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)
  Pepper 1⁄4 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Lasagne noodles 8 Ounce
  Shredded part skim mozzarella cheese 6 Ounce (1 1/2 Cups)
Directions

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

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked

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2 Comments

Fran Sevin's picture
You did not include the Tomato-Mushroom sauce recipe. I have the book that this recipe came from. The Best Sunset Low fat Cook Book 1994.
sueo's picture
hey Fran - do you still have the tomato-mushroom sauce recipe? I have this book at home too. I'm on vacation and want to make the lasagna but don't have the recipe with me. Would you mind posting it? MANY THANKS if possible!!