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Spinach Lasagna Special


2 to 3 tablespoon oil
1/2 lb lasagna noodles (about 12 noodles)
2 cloves garlic, minced
1 medium onion, chopped
2 tomatoes, chopped
10 medium mushrooms, sliced
1/2 tsp each oregano, basil, and rosemary
2 tablespoon chopped fresh parsley
1 lb spinach, washed, drained, and chopped
1 cup low-fat cottage cheese
1/2 cup grated Parmesan cheese
8 to 10 oz grated mozzarella cheese

Cook noodles until al dente, drain, and set aside. Preheat oven to 350 F. 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 cup 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 8x13 inch baking pan. Top with reserved mozzarella and more Parmesan cheese, if desired. Bake for 1/2 hour. Let sit 5 to 10 minutes before serving.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.