Vegetarian Lasagna

July 15, 2013

As a child, my mother gave me my choice of dinners on my birthday. I always… always chose lasagna. Now that I am much older, I still haven’t lost my affection for this wonderful Italian dish. In order to appease my insatiable desire for my boyhood favorite, I have come up with my lower-fat, vegetarian version. It takes a little time but is well worth the effort… and this recipe makes excellent leftovers.

14 oz.. uncooked whole wheat fettuccini
1 Box (8 noodles) of whole grain lasagna noodles.
2 bunches of spinach. (washed thoroughly and chopped)
1 6 oz.. can olives chopped
1 lb chopped mushrooms
24 ounces cottage cheese
8 ounces of low fat mozzarella cheese
4 ounces sharp cheddar cheese

SAUCE
15-oz can crushed tomatoes
15-oz can tomato sauce Tomato paste to thicken (about 4 tablespoons)
1 clove crushed Garlic
1 tsp Oregano
2 tsp Basil
1 tsp Onion Powder salt & pepper to taste

BOIL: Cook noodles as directed on package. Drain and set aside. SAUTE: Saute mushrooms and spinach in a teaspoon or two of water. When done strain out all excess water and set aside for assembly. HEAT:...
See the full directions on my site

Nutritions

Calories
631

Sodium
1047mg
43% DV

Fat
18g
28% DV

Protein
34g
68% DV

Carbs
75g
25% DV

Fiber
4g
18% DV