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Vegetable Lasagne (Serves 4)
Ingredients
- Pasta layers
- 1 cup of sliced fresh mushrooms
- ½ cup of chopped onion
- ½ tablespoon of cooking oil
- ½ 15-ozs can of low-sodium tomato sauce
- ½ 6-ozs can of low-sodium tomato paste
- ½ teaspoon of dried oregano
- ½ teaspoon dried basil
- 1 cup of low fat cottage cheese
- ½ cup shredded low fat cheddar cheese
- ½ 10-oz package of chopped spinach, thawed and well drained
Recipe
Preheat your oven to 375 degree Fahrenheit. In a large saucepan, cook the mushrooms and onions until they are tender. Stir in the tomato sauce, the tomato paste, the oregano, and the basil.
Stir together the cottage cheese and ½ cup of cheddar. Oil a rectangular baking dish and layer the pasta in the following order: 1/3 of the cottage cheese mixture, 1/3 of the spinach, 1/3 of the tomato mixture. Sprinkle the cheddar on top of the layers. Bake uncovered for approximately 30 minutes and leave to stand briefly before serving.
Nutritional Information (per serving)
- 253 Calories,
- 32g Carbohydrate,
- 17g Protein,
- 8g Fat,
- 3g Saturated Fat,
- 15mg Cholesterol,
- 4g Fibre,
- 364mg Sodium,
- 686mg Potassium,
- 223mg Calcium
Diabetic exchange
- 2 starch,
- 1/2 fat,
- 1 1/2 lean
meat
