Halal Consumer - Issue 27 - page 32

Most people like meat in their lasagna, but you will not miss it with this healthy
recipe. Using cottage cheese instead of ricotta will reduce calories and fat, while
the fresh spinach and mushrooms add texture, flavor, and nutrients.
9 lasagna noodles
1 tablespoon olive oil
1 large onion, chopped
8 ounces fresh portabella mushrooms, sliced
4 cloves minced garlic
1 red bell pepper, chopped
1 (15-ounce) container cottage cheese, drained
1 cup shredded mozzarella cheese
½ cup fresh grated parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
pepper to taste
1 bag fresh spinach
1 (30-ounce) jar of vegetarian spaghetti sauce
1 cup shredded mozzarella cheese
1. Cook lasagna noodles according to the directions on the package.
Drain and rinse with cold water.
2. While noodles are cooking, heat olive oil in a heavy-bottomed skil-
let and sauté the onions and garlic until translucent. Next add
mushrooms and sauté for 2 minutes. Then remove from heat and
stir peppers in with the rest of the vegetables.
3. In a bowl combine drained cottage cheese, 1 cup mozzarella, par-
mesan cheese, basil, oregano, and pepper. Once cheeses are mixed
together well, add mushroom mixture and stir contents together.
4. In a 9×12-inch baking dish, spread ½
cup of the spaghetti sauce on
the bottom. Use 3 lasagna noodles to cover the bottom. Add another
½ cup of spaghetti sauce followed by half of the cheese mixture and
half the bag of spinach. Repeat the process until you come to the
final layer of spaghetti noodles. Now add ½ cup of spaghetti sauce
and spread it evenly over the noodles. Sprinkle the remaining cup of
mozzarella cheese on top evenly.
5. Cover with foil and bake for 30 minutes in an oven preheated to
375°F. Remove the foil and allow lasagna to cook for 10 more
minutes until the cheese on top is melted and bubbly.
by Sarene Alsharif
Servings: 12
Winter 2013
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