Recipe Name Easy-Bake LAsagna Submitted by Guest Recipe Description G.I. Clinic Diet Quantity 1 Quantity Unit pan Prep Time (minutes) 20 Cook Time (minutes) 45 Ready In (minutes) 65

Ingredients Amount 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.