---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SPINACH LASAGNE SPECIAL
 Categories: Italian, Pasta, Vegetarian
      Yield: 6 servings
 
      2 tb To 3 tb oil
    1/2 lb Lasagne noodles (about 12
           -noodles)
      2    Cloves garlic, minced
      1 md Onion, chopped
      2    Tomatoes, chopped
     10 md Mushrooms, sliced
    1/2 ts Oregano
    1/2 ts Basil
    1/2 ts Rosemary
      2 tb Chopped dresh parsley
      1 lb Spinach, washed, drained,
           -and chopped
      1 c  Low fat cottage cheese
    1/2 c  Grated Parmesan cheese
 
  8 - 10 oz grated Mozarella cheese
  
  Cook noodles until al dente, drain, and set aside.
  Preheat oven to 350 degrees F.
  
  Heat oil in a big skillet and saute garlic, onion,
  tomatoes, and mushrooms. When onion is translucent,
  add herbs and spinach, stirring until spinach is
  wilted.  Simmer.
  
  Reserving 1/2 cup Mozarella cheese, in a large bowl
  combine cheeses.  Pour vegetables into cheese mixture
  and mix thoroughly. Layer noodles alternately with
  vegetable-cheese mixture in an 8 x 13 inch baking pan.
  Top with reserved mozarella and more Parmesan cheese,
  if desired.  Bake for 1/2 hour.  Let sit for 5 to 10
  minutes before serving.
  
  Complementary protein:  milk products and grain
  
  From:  DIET FOR A SMALL PLANET by Frances Moore Lappe'
  ISBN 0-345-30691-0. Random House, New York.  1971-82
  
  Posted by:  Karin Brewer, Cooking Echo, 7/92
 
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