[edit] Ingredients
1 |
pt. lowfat cottage cheese |
1 |
pt. lowfat ricotta cheese |
1 |
|
4 |
|
3 |
boxes chopped spinach |
8 |
ounces Reisling or Rhine wine |
1 |
pound mushrooms, sliced |
1 |
cup onions, sliced small |
1 |
cup green peppers sliced small (optional) |
1 |
cup broccoli sliced small (optional) |
8 |
ounces lasagna noodles (9 strips) |
1 |
cup (approximately) tomato sauce |
[edit] Preparation
Step 1 |
Blend together cheeses and eggs. Cook spinach in wine and strain. Fold spinach into cheese mixture. Steam vegetables until slightly underdone. Spray pan with Pam. Alternate a layer of noodles (3 or 1 per layer) spinach and cheese mixture, and vegetables for 3 layers. Cover top with tomato sauce. Preheat oven to 375 degrees and bake 15 to 20 minutes or until eggs are set. After 15 minutes and cover. Makes 9 to 10 cups or 4 to 5 servings. 180 calories per cup. |
[edit] About Lo-Cal Spinach Lasagna
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