Ingredients:
1 1/2 cups chopped onions
2 cloves garlic, minced
6 ounces mushrooms, sliced
3 tablespoons sherry wine or 3 tablespoons water
1 tablespoon butter or 1 tablespoon margarine
4 cups chopped broccoli
1/2 lb spinach, washed,dried,and chopped
1/2 teaspoon aha herb seasoning or 1/2 teaspoon low-salt seasoning, alternative
2 cups low fat cottage cheese
4 ounces part-skim mozzarella cheese, shredded
3 tablespoons grated parmesan cheese
1/4 cup chopped fresh parsley or 1 tablespoon dried parsley flakes
2 eggs
1/4 teaspoon black pepper
1/4 teaspoon salt
3 cups tomato sauce ( homemade or canned)
8 ounces lasagna noodles, cooked and drained
Directions:
Heat oven to 375 degrees.
In a large skillet, saute the onion, garlic, and mushrooms in the sherry or water and butter until soft.
Add the chopped broccoli, spinach and herb mix.
Stir to combine, reduce the heat to low, and simmer for about 5 minutes, or until the broccoli is tender-crisp.
In a medium bowl, combine the cottage cheese, mozzarella cheese, parmesan cheese, parsley, eggs, pepper and salt.
In a 9×13″ pan, spread about 1/2cup of the tomato sauce on the bottom of the pan.
Layer the remaining ingredients as follows:.
Arrange 3 strips of lasagna noodles on the bottom.
Spread half of the cheese mixture over noodles.
Spread half of the vegetable mixture over cheee.
Spread 1 cup of tomato sauce over vegetables.
Repeat layers of noodles, cheese, vegetables, and sauce, ending with a layer of noodles topped with the remaining 1/2cup tomato sauce.
Sprinkle the top with additional mozzarella.
Bake for 25 minutes.
Let stand for 10 minutes before serving.
Servings: 6-8
Time preparation: 10 min.
Time total: 35 min.