| | Directions | | Place noodles in an 11 x 7 x 10-1/2-inch glass casserole. Put spinach in 2-qt. casserole. Microwave on high (100% power) until defrosted, 4 to 5 minutes. Drain. Stir cottage cheese, mozzarella, garlic, oregano, basil and egg into spinach. Spread over noodles. Layer with zucchini, carrot, mushrooms, onion and tomato. Drizzle with tomato puree and Parmesan cheese. Cover with plastic wrap, vented. Microwave on medium (50% power) until vegetables are tender, 15 to 17 minutes. Let stand, covered, 5 to 10 minutes to finish cooking. Makes 6 servings. |
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| Ingredients | | - |  | 4 ounces lasagna noodles, cooked |
| - | | 1 package frozen chopped spinach (10 ounce pkg) |
| - | | 1 carton low-fat cottage cheese (8 ounce carton) |
| - | | 1 cup shredded mozzarella cheese |
| - | | 3 cloves garlic, chopped |
| - | | 1 teaspoon dried oregano |
| - | | 3/4 teaspoon DRIED BASIL |
| - | | 1 egg, lightly mixed |
| - | | 1 zucchini, thinly sliced |
| - | | 1 carrot, shredded |
| - | | 5 fresh mushrooms, thinly sliced |
| - | | 1 onion, chopped |
| - | | 1 Tomato, sliced |
| - | | 1 can tomato puree or 1 cup spaghetti sauce (8 ounce can) |
| - | | 1/2 cup grated Parmesan cheese |
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