Anita's Tried & True Heart Healthy Recipes

Vegetarian Lasagna

Adapted from
12 servings

2 c fat-free cottage cheese 1/2 c onions, chopped 
4 ozs Monterey Jack cheese, shredded 8 ozs mushrooms, sliced 
1 whole egg white, slightly beaten 26 ozs low-fat spaghetti sauce 
2 tsps oregano 1 lb lasagna noodles, cooked and drained 
2 tsps basil 1/2 c parmesan cheese 
1 tsp parsley 2 ozs Monterey Jack cheese, shredded 
Soak top and bottom of a clay pot in water for at least 15 minutes. In a mixing bowl, combine cottage cheese, four ounces cheese, egg white, oregano, basil, and parsley; set aside. In a skillet over medium heat, cook onions and mushrooms until tender. Spoon a little sauce on bottom of pot. Cover with a layer of noodles and some mushroom-onion mixture. Repeat layers until all ingredients are used, ending with noodles. Sprinkle with parmesan and remaining Monterey Jack cheese. Cover and place in a cold oven. Set temperature to 400. Bake for one hour. Remove lid to brown top for ten minutes. Allow to set for ten minutes before serving.
Nutritional Analysis per serving (12 servings total)
Calories 274   %CFF 20 %
Total Fat 6 g   Saturated Fat 3 mg
Protein 16 g   Cholesterol 17 g
Carbohydrates 38 g   Sodium 496 mg
Sugars 6 g   Fiber 3 g
4.9 WW Points
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