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Fix-It And Enjoy-It! Healthy Cookbook
Phyllis Pellman Good
Recipe: LaRee Eby, Portland, OR

Makes 12 main-dish servings
Prep Time:
30 minutes
Chilling Time: 8 hours, or more
Cooking/Baking Time: 1 hour
Standing Time: 10 minutes

- 28-oz. jar low-sodium, low-fat spaghetti sauce
- 8-oz. can low-sodium tomato sauce
- 1/4. cup water
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 3/4 lb. fresh spinach, chopped, or 10-oz. box frozen chopped spinach, thawed and squeezed dry
- 16-oz. container low-fat cottage cheese
- egg substitute equivalent to 1 egg, slightly beaten, or 2 egg whites, beaten
- 1/4 tsp. black pepper
- 8-oz. box whole-grain lasagna noodles
- 2 cups (8 ozs.) grated low-fat mozzarella cheese, divided
- 1/2 cup reduced-fat Parmesan cheese

1. Mix first 6 ingredients in large bowl.

2. Mix cottage cheese, egg substitute, and black pepper in another bowl.

3. Barely cover bottom of lightly greased 9 x 13 baking dish with spaghetti sauce mixture.

4. Cover that with 3 or 4 uncooked lasagna noodles.

5. Spread some cottage cheese mixture over noodles.

6. Sprinkle with mozzarella.

7. Repeat layers until dish is full.

8. Finish by scattering remaining mozzarella and Parmesan cheeses over top.

9. Cover and refrigerate for 8 hours, or overnight.

10. Uncover. Bake at 350° for 1 hour.

11. Let stand for 10 minutes before serving.

Per Serving
Calories 229, Protein 14g, Carbohydrates 28g, Total Fat 7g, Saturated Fat 3g, Monounsaturated Fat 2g, Polyunsaturated Fat 2g, Cholesterol 17mg,.Sodium 394mg, Fiber 4.5g


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