Vegetarian Lasagna(2-layer)

* Exported from MasterCook Mac *

Vegetarian Lasagna (2-layer)

Recipe By : Linda Brock
Serving Size : 8 Preparation Time :1:30
Categories : Entree Freezable
Pasta Casserole

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ea lasagna noodles -- cooked and drained
16 ozs fresh spinach -- cooked as directed
5 cloves garlic -- minced
3 c fresh mushrooms -- sliced
1 1/2 c carrot -- grated
1 c onion -- chopped
1 tsp oregano
1 1/2 tsps basil
3 tbsps parsley -- chopped
14 ozs crushed tomatoes
1/2 c pitted black olives -- sliced
15 ozs tomato puree
6 ozs tomato paste
12 ozs lowfat cottage cheese
12 ozs fat-free ricotta cheese
1 tsp grated lemon rind
1/4 c Egg Beaters¨ 99% egg substitute
8 ozs fat-free mozzarella cheese -- grated
8 ozs LF Monterey jack cheese -- grated
Parmesan cheese -- grated
1/4 c tomato sauce

Preheat oven to 375 degrees. Wash spinach and cook leaves in large skillet
with small amount of water until wilted (2-3 min.); set aside. In large saute
pan, saute onion and garlic in small amount of broth or water until
translucent. Add carrots, mushrooms, basil, oregano and parsley; cook until
tender. Add olives and tomato ingredients, and cook over low heat until
heated through. In a bowl, combine cottage cheese, ricotta, optional egg, and
lemon peel. Spread bottom of 9x13 pan with 1/4 c. tomato sauce or puree.
Layer half each in the following order: noodles, ricotta mixture, spinach,
grated mozzarella and jack cheese, and sauce mixture; repeat for second layer.
Top with grated parmesan. Bake 30-40 minutes, let stand 10 minutes before
serving.

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Per serving: 695 Calories; 9g Fat (11% calories from fat); 47g Protein; 106g
Carbohydrate; 29mg Cholesterol; 953mg Sodium

NOTES : can subs 2 pkg frozen spinach leaves for fresh; tomato sauce for
tomato puree; puree or crushed tomato to coat pan.