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
