Spinach Lasagna Ii from Healthy Diabetic Recipes

Spinach Lasagna Ii Recipe

Recipe Ingredients:

1 container 2% cottage cheese - (16 oz)
= (Breakstones or Knudsen's)
1 package frozen chopped spinach - (10 oz), thawed, and
well drained
2 cups Kraft shredded low-moisture
part-skim mozzarella cheese, divided
1/2 cup Kraft reduced-fat Parmesan-style
grated topping, divided
1 egg, beaten
1 jar spaghetti sauce - (28 oz), divided
6 lasagna noodles, cooked, drained

Recipe Instructions:

Heat oven to 350 degrees.

Mix cottage cheese, spinach, 1 cup of the mozzarella cheese, 1/4 cup of the grated topping and egg.

Layer 1 cup of the spaghetti sauce, 1/2 of the lasagna noodles and 1/2 of the cottage cheese mixture in 13- by 9-inch baking dish. Repeat layers, ending with sauce. Sprinkle remaining 1 cup mozzarella cheese and 1/4 cup of the grated topping.

Bake 45 minutes. Let stand 10 minutes before serving.

This recipe yields 10 servings.

Exchanges Per Serving: 2 Starch, 1 Meat, 2 Fat.

Nutrition Facts: Calories 280; Calories from Fat 35%; Total Fat 11g; Saturated Fat 4.5g; Protein 16g; Carbohydrates 30g; Cholesterol 45mg; Sodium 890mg; Dietary Fiber 4g.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-25-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 10

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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