Micro Low Cal Vegetable Lasagna Recipe

• 4 ounce. lasagna noodles, cooked
• 10 ounce. pkg. frzn spinach
• 8 ounce. carton low fat cottage cheese
• 1 c. mozzarella cheese, shredded
• 3 cloves garlic, minced
• 1 teaspoon oregano
• 3/4 teaspoon basil
• 1 egg, lightly mixed
• 1 zucchini, thinly sliced
• 1 carrot, shredded
• 5 fresh mushrooms, sliced
• 1 onion, minced
• 1 tomato, sliced
• 8 ounce. can tomato puree or possibly 1 c. spaghetti sauce
• 1/2 c. grated Parmesan cheese

1. Need an 11 x 7 inch glass casserole dish.
2. Put spinach in a 2 qt casserole.
3. Microwave on high (100 percent power) till defrosted; 4 to 5 min.
4. Drain.
5. Stir cottage cheese, mozzarella, garlic, oregano, basil and egg into spinach.
6. Spread over noodles.
7. Layer with noodles, zucchini, carrot, mushrooms, onion and tomato.
8. Drizzle with tomato puree and Parmesan cheese.
9. Cover with plastic wrap, vented.
10. Microwave on medium (50 percent power) till vegetables are tender, 15 to 17 min.
11. let stand covered, 5 - 10 min, to finish cooking.

lasagna noodles, frzn spinach, cottage cheese, mozzarella cheese, garlic, oregano, basil, egg, zucchini, carrot, fresh mushrooms, onion, tomato, tomato puree, parmesan cheese

Taken from cookeatshare.com/recipes/micro-low-cal-vegetable-lasagna-29350 (may not work)