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Another casserole for Ruth

Spinach-Mushroom Lasagne(6)

Mince in cuisinart:
	2 t garlic
Add and pulse until fairly finely chopped:
	3 c mushrooms
	1 c onion
Simmer vegetables covered about 5 min. until onion
is soft in:
	1/4 c water
Uncover, and simmer until liquid evaporates.
Microwave until heated through, but do not drain:
	1 10 oz package frozen chopped spinach
In a large bowl, combine all vegetables and:
	1 c fat free ricotta (maybe no-fat cottage cheese?)
	1/2 c liquid egg beaters
	1/4 c fresh basil, chopped or chiffonaded
	3/4 t salt
	1/8 t ground nutmeg
Pre-heat oven to 425 degrees.
Cook as directed on package:
	9 eggless lasagne noodles (1/2 lb)
Spread in bottom of 8" x 12" baking dish:
	1 c from 1 26 oz. jar no fat added spagetti sauce
Place 3 lasagne noodles side by side on top of sauce, so
don't overlap.
Spread 1/2 of mushroom mixture over noodles
Spread another layer of 3 noodles.
Spread the rest of the mushroom mixture
Spread the last 3 noodles.
Top with rest of spagetti sauce (2 c)
Sprinkle with:
	1 c grated nonfat mozzarella cheese
	2 T nonfat grated parmesan
Bake uncovered 30 min. until warmed through.
Allow to stand 10 min. before cutting.

V. H. Jergens