- 9 uncooked lasagna noodles
- 1 container (16 ounces) fat-free cottage cheese
- 1/4 cup liquid egg substitute
- 2 cups (8 ounces) finely shredded part-skim mozzarella cheese, divided
- 3/4 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/8 teaspoon black pepper
- Cooking spray
- 1 tablespoon water
- 8 ounces baby bella mushrooms, sliced (or large portabellas, chopped)
- 1 small onion, finely diced
- 1 package (10 ounces) frozen chopped spinach, thawed and well drained
- 1 jar (26 ounces) marinara sauce
Preheat oven to 350°F. Cook noodles according to package directions, omitting any salt. Leave in cooking water and set aside. In a large bowl stir together cottage cheese, egg substitute, 1 1/2 cups mozzarella cheese, Italian seasoning, garlic powder, and black pepper; set aside. Coat a nonstick skillet with cooking spray, add 1 tablespoon water, and sauté mushrooms and onion over medium heat 5–6 minutes, or until onion is tender. Drain off any remaining liquid. Stir in spinach and set aside.
Coat an 11″ x 7″ baking dish with cooking spray. Drain noodles well. Layer 3 noodles, half of cheese mixture, half of spinach mixture, and 1/3 of pasta sauce. Repeat layers. Top with remaining 3 noodles and remaining pasta sauce. Bake uncovered for 30 minutes. Sprinkle with remaining 1/2 cup mozzarella and bake for 5 minutes more, or until cheese melts. Let stand 10 minutes before cutting.
Yield: 8 servings. Serving size: 1/8 of lasagna.
Nutrition Facts Per Serving:
Calories: 231, Carbohydrates: 24 g, Protein: 18 g, Fat: 7 g, Saturated Fat: 3 g, Sodium: 780 mg, Fiber: 3 g
Exchanges per serving: 1 starch, 1 1/2 vegetable, 1 1/2 medium-fat meat. Carbohydrate choices: 2.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.