Vegetarian Lasagna

• 1 Tbsp. vegetable oil
• 1/2 c. chopped onions
• 2 cloves garlic, minced
• 3 c. chopped canned tomatoes with juice
• 1/2 tsp. dried oregano
• 1 tsp. dried basil
• 1 Tbsp. Parmesan cheese, grated
• 1 c. low-fat cottage cheese
• 1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed to drain
• 1 c. cooked kidney beans
• 6 uncooked lasagna noodles, broken into thirds
• 1 c. shredded Mozzarella cheese

1. In a quart-size glass measuring cup or bowl, place oil, onions and garlic.
2. Cook, uncovered, at Medium power (50%) for 1 minute. Add tomatoes, oregano and basil and cook, uncovered, at High power (100%) for 10 minutes.
3. Stir in Parmesan cheese, cottage cheese, spinach and beans.

vegetable oil, onions, garlic, tomatoes, oregano, basil, parmesan cheese, lowfat cottage cheese, kidney beans, lasagna noodles, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=837214 (may not work)