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Recipes - Easy Bake LAsagna

Recipe Name

Easy-Bake LAsagna

Submitted by

Guest

Recipe Description

G.I. Clinic Diet

Quantity	1	Quantity Unit	pan	Servings
Prep Time (minutes)	20	Cook Time (minutes)	45	Ready In (minutes)	65

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Ingredients
Amt.	Measure	Ingredient



12	noodles	lasagna noodles that's 65% lower glycemic index
2	teaspoons	canola oil
1	medium (2-1/2" dia)	Onion, chopped
1	medium (approx 2-3/4" long, 2-1/2" dia)	Peppers, sweet, red, raw, chopped
2	cups pieces or slices	white mushrooms, Sliced
1/4	teaspoon	salt
1	package (10 oz)	Baby Spinach Leaves, raw
1 1/2	cups	tofu
1	cup (not packed)	cottage cheese fat free
1/3	cup	egg beaters
25	ounces	pasta sauce, canned
1 1/2	cups, shredded	Cheese, mozzarella, part skim milk, low moisture
2	tablespoons	grated parmesan

Steps

Sequence	Step

1	Preheat oven to 350.
2	Bring large pot of water to a boil. Cook noodles until al dente. Drain and rinse noodles in cold water. Lay on moist towels and set aside.
3	HEat oil in panover medium heat. Add onion, pepper, mushrooms, salt and pepper and cook until softened and liquid evaporates. Add spinach and cook until wilted, about 2 minutes. Stir in tofu.
4	Place cottage cheese and liquid egg in a small bowl. Stir and set aside.
5	Ladle 1/2 cup of pasta sauce into the bottom of a 9x13 pan. arrange 2 noodles on top of the sauce. Spread 1/3 of the spinach mixture, then 1/3 cottage cheese mixture. Spread another 1/2 cup of sauce on top, and then sprinkle 1/3 cup of the mozzarella. Repeat the layers, ending with the noodles. Spread the remaining sauce and top with remaining mozzarella and parmesan.

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