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Title: Vegetarian Lasagna #2
Yield: 12 Servings

Ingredients

      2    cu nonfat cottage cheese
      1    cu low-fat monterey jack
           -cheese; grated
      1    egg white; whipped
      2 ts oregano
      2 ts basil
      1 ts parsley
    1/2 ts olive oil
    1/2 c  onions; chopped
      8 oz mushrooms; sliced
      3    cu spaghetti sauce; homemade
      1 lb lasagna noodles; cooked and
           -drained
    1/2 c  fat-free parmesan cheese
      1 c  low-fat monterey jack
           -cheese; grated

Instructions

Soak top and bottom of a clay pot in water for at least 15 minutes. In a
mixing bowl, combine cottage cheese, 1 cup Monterey Jack cheese, egg
white, oregano, basil, and parsley; set aside. In a skillet, heat oil over
medium heat. Add onions and mushrooms. Cook until both are 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 1
hour. Remove lid to brown top for 10 minutes. Allow to set for 10 minutes
before serving.

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Per serving: 255 Calories (kcal); 4g Total Fat; (13% calories from fat);
13g Protein; 43g Carbohydrate; 6mg Cholesterol; 453mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

NOTES : To keep food from sticking and for easier cleanup, line bottom of
the pot with waxed paper.
If you don't own a clay pot use a 9 x 13" pan instead. This turned
out
pretty well. I used fat-free mozzarella cheese instead of the
low-fat Monterey Jack cheese. Enjoy:-)

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Cooking In Clay (Anita Matejka)

Preparation Time: 0:10

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