| 150 | 151 | 152 | 153 | 154 |
| 1 | 39 | 78 | 117 | 156 |
|
Amount Measure
Ingredient -- Preparation Method
-
------- ------------ --------------------------------
1
2
1
1
medium zucchini
cups spaghetti sauce
(10 ounce) package frozen chopped spinach -- thawed
cups reduced-fat cottage cheese or Ricotta
cheese (12 ounces)
1/2
1
/3
cup grated Parmesan cheese
tablespoons chopped fresh oregano
2
OR
1
1
8
1/2
teaspoons dried oregano leaves
(4 ounce) can mushroom stems and pieces
purchased precooked or oven-ready lasagna
noodles (each about 7 × 3 inches)
cups shredded Mozzarella cheese (8 ounces)
2
Shred the zucchini by rubbing it across the largest holes of a shredder.
You will need about 1 cup. Mix the spaghetti sauce and zucchini in a
medium bowl.
Drain the thawed spinach in a strainer, then squeeze out the excess
moisture from the spinach, using paper towels or a clean kitchen towel,
until the spinach is dry.
Mix the spinach, cottage cheese, Parmesan cheese and oregano in a medium
bowl. Drain the mushrooms in a strainer. Spread 1/2 cup of the sauce
mixture in the ungreased square pan.
Top sauce mixture in pan with 2 noodles, placing them so they do not
overlap or touch the sides of the pan because they will expand as they
bake. Spread one fourth of the remaining sauce mixture (about 1/2 cup)
over the noodles.
Drop one fourth of the spinach mixture by small spoonfuls over the sauce
mixture; spread carefully, pulling with the tines of a fork if necessary.
Sprinkle with one fourth of the mushrooms and 1/2 cup of the Mozzarella
cheese.
Repeat layering three more times, beginning with 2 more noodles and
following directions in steps 4 and 5. Cover with plastic wrap and then
with aluminum foil and refrigerate up to 24 hours. (The plastic wrap keeps
the lasagna from touching the aluminum foil while being refrigerated.)
Heat the oven to 400º. Remove the plastic wrap from the lasagna, then
cover the lasagna again with the aluminum foil. Bake 45 minutes. Carefully
remove the foil, and continue baking about 10 minutes longer or until
lasagna is bubbly around the edges. Remove from oven and let stand 10
minutes, so the lasagna will become easier to cut and serve.
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
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