8 to 10 lasagna noodles, cooked, drained & rinsed in cold water
16 oz. fresh spinach, washed, stems removed; or substitute 2 boxes
frozen leaf spinach, thawed
2 cloves garlic, minced
2 cups sliced fresh mushrooms
1 cup grated carrot
1 cup chopped onion
1/2 cup pitted ripe olives, sliced*
2-3 Teaspoon chopped fresh parsley
few Tablespoons sauteing liquid
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
14 to 16 ounces crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
8 ounces LF/FF cottage cheese, mixed with
8 oz. LF/FF ricotta cheese
1 to 2 teaspoons grated lemon peel, added to cottage/ricotta cheese (optional)
16 ounces grated LF/FF white cheese - monteray jack, mozzarella, or combo
Parmesan cheese (FF) to sprinkle on top
Preheat oven to 375 degrees F. Cook spinach (if fresh) in small amount
of liquid in large skillet until wilted; set aside. In skillet in sauteing liquid, cook garlic a few minutes, then add onions, carrots, mushrooms, basil, oregano and parsley; cook until tender. Add all tomato products and olives; cook
over low heat till heated through (5-8 min.). Lightly oil 13 by 9 by 2
baking dish. Spread a tiny amount of veggie sauce mixture on bottom, just to
moisten noodles; then using half the ingredients, layer: noodles (edges slightly overlapping), cottage/ricotta cheese mixture, spinach (spread leaves out as much as possible), grated white cheese, and sauce. Repeat for second layer with other half of ingredients. Sprinkle top with grated parmesan. Bake for 30 to 35 minutes (may need to put foil under to catch drips), remove from
oven and allow to set for about 10 min. before serving. Freezes well.
Serves 6 to 8
*adds 1 to 2 g. fat per serving, depending on serving size