In a sauce pan saute 1 finely chopped small onion, 1 minced clove of garlic and 1 finely chopped celery stalk.

Stir in 3/4 lb finely sliced mushrooms and 1/2 finely chopped sweet red pepper. Cook for 5 mins or until softened.

Add 2 cups canned plum tomatoes(fresh work well), 1/2 tsp each dried basil, oregano and thyme. Add pepper to taste. Simmer for 10 mins.

You will also need 5 whole wheat lasagna noodles, 2 cups cottage cheese, 1 cup low fat mozza, 1/4 cup parmesan

Assembly : Spread 1/4 mushroom mixtuer in an 8-inch (2 L) baking dish. Arrange a layer of  noodles, half the cottage cheese, half the mozza, 1/4 mushroom mixture then remaining noodles, remaining cottage cheese, remaining mushroom mix, then mozza and sprinkle with parmesan.

Bake 350 degree oven for 35 mins or until bubbling. Makes 6 servings.  I like to add fresh spinach on top of the cottage cheese. Serve this with a salad of your choice.

Hope you enjoy !!!!!

Appx per serving: cal-578, fat-5.5, cholesterol-61mg, sodium-399, carbs-90, fibre-1.9, sugar-6.6, protein-33g

Posted on September 16th, 2011 by neslyn
Filed under: Full Meals