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Green & Red Lasagne Recipe
|Tomato mushroom sauce||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Frozen chopped spinach||1 Ounce, thawed and squeezed dry (1 Package)|
|Low fat cottage cheese||2 Cup (32 tbs)|
|Grated romano cheese||1⁄3 Cup (5.33 tbs)|
|Ground nutmeg||1⁄8 Teaspoon|
|Lasagne noodles||8 Ounce|
|Shredded part skim mozzarella cheese||6 Ounce (1 1/2 Cups)|
Serving size: Complete recipe
Calories 1929 Calories from Fat 503
% Daily Value*
Total Fat 57 g87%
Saturated Fat 29.1 g145.3%
Trans Fat 0 g
Cholesterol 400.2 mg
Sodium 3673.8 mg153.1%
Total Carbohydrates 201 g67%
Dietary Fiber 12.9 g51.7%
Sugars 23.7 g
Protein 152 g303.6%
Vitamin A 111.4% Vitamin C 20.2%
Calcium 220.9% Iron 39.1%
*Based on a 2000 Calorie diet
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