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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
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
12
noodleslasagna noodles that's 65% lower glycemic index
2
teaspoonscanola 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 sliceswhite mushrooms, Sliced
1/4
teaspoonsalt
1
package (10 oz)Baby Spinach Leaves, raw
1
1/2
cupstofu
1
cup (not packed)cottage cheese fat free
1/3
cupegg beaters
25
ouncespasta sauce, canned
1
1/2
cups, shreddedCheese, mozzarella, part skim milk, low moisture
2
tablespoonsgrated parmesan
Steps
Sequence Step
1Preheat oven to 350.
2Bring 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.
3HEat 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.
4Place cottage cheese and liquid egg in a small bowl. Stir and set aside.
5Ladle 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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