Green & Red Lasagne Recipe
Ingredients
| Tomato-Mushroom Sauce | ||
| Egg white | 1 | |
| Frozen chopped spinach package | 1 , squeezed | |
| 2 cups lowfat cottage cheese | ||
| Romano cheese | 1/3 Cup (16 tbs), grated | |
| Pepper | 1/4 Teaspoon | |
| Ground nutmeg | 1/8 Teaspoon | |
| Lasagne noodles | 8 Ounce | |
| Mozzarella cheese | 1 1/2 Cup (16 tbs) | |
Directions
Prepare Tomato-Mushroom Sauce.
Meanwhile, in a medium-size bowl, beat egg and egg white to blend; then stir in spinach, cottage and Romano cheeses, pepper, and nutmeg.
Spread a fourth of the sauce in a 9- by 13-inch casserole; top with a third of the uncooked lasagne noodles.
Spoon on a third of the spinach mixture.
Repeat layers of sauce, lasagne, and spinach mixture until all ingredients are used; end with sauce.
Sprinkle with mozzarella cheese.
Cover tightly with foil.
Bake, covered, in a 375° oven until lasagne noodles are tender to bite
Let stand, covered, for about 10 minutes; then cut into squares to
Meanwhile, in a medium-size bowl, beat egg and egg white to blend; then stir in spinach, cottage and Romano cheeses, pepper, and nutmeg.
Spread a fourth of the sauce in a 9- by 13-inch casserole; top with a third of the uncooked lasagne noodles.
Spoon on a third of the spinach mixture.
Repeat layers of sauce, lasagne, and spinach mixture until all ingredients are used; end with sauce.
Sprinkle with mozzarella cheese.
Cover tightly with foil.
Bake, covered, in a 375° oven until lasagne noodles are tender to bite
Let stand, covered, for about 10 minutes; then cut into squares to
Chef
