3/4 c. minced onions
1/2 c. sliced mushrooms
1 tbsp. parsley
1/2 tsp. basil
1 tbsp. oregano
1 c. Mozzarella cheese
2 tbsp. minced garlic
1/2 c. shredded carrots
1/2 frozen spinach (thawed)
3 c. tomatoes
1/4 tsp. dried rosemary
3 tbsp. grated parmesan cheese
1 1/3 c. cottage cheese
8-10 cooked Lasagna noodles (boil according to pacakge)
Saute all veggies except tomatoes and spinach until soft
Add tomatoes and spinach and all the spices and simmer about 15 minutes
Mix the cheeses together in a separate bowl. (reserve 1/4 c. mozzo cheese to sprinkle over the top)
In an 8×12 or 9×12 baking dish layer sauce, noodle, cheese, sauce, noodle, sauce, cheese. After finishing layers, sprinkle the top with the reserved mozzo and bake.
Bake at 375 degrees for 30 minutes
2 large sweet or Spanish onions (about 1-1/2 pounds total, peeled)
2 teaspoons olive oil
1 clove garlic
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground pepper
1/4 cup bread crumbs
1/4 cup (1 ounce) crumbled feta cheese
Place the onions in a large saucepan and cover with water. Bring to a boil and cook until the onions are partially tender, about 10 to 15 minutes. Drain and cool; cut the onions in half crosswise.
Scoop out the center of each onion half, leaving a 1/2-inch shell. Reserve the centers. If necessary, cut a small piece from the end of each onion shell so the shells will stand upright.
Prepare a shallow baking dish large enough to hold the onion halves in one layer with non-stick pan spray. Place the onions in the prepared dish, hollowed sides up.
Preheat the oven to 350 degrees F.
Chop the reserved centers of the onions. Saute in oil with the garlic in a medium saucepan until tender, about 5 minutes.
Stir in the spinach, lemon juice, and pepper; cook until the liquid evaporates.
Remove from the heat; stir in the bread crumbs and cheese
Fill the onion shells with the spinach mixture.
Cover with foil and bake about 25 minutes. Serve hot.
1 10 ounce (300 g) package frozen chopped spinach
4 ounces ( 120 ml) skim milk Swiss cheese
2 slices day old bread, broken into small pieces
12 ounces (360 ml) egg substitute
3 scallions, whites and 1 inch green, sliced
1/4 teaspoon (1.25 ml) nutmeg
1. Preheat the oven to 350°F (180°C)
2. Defrost the spinach and drain in a colander, ensuring you remove all liquid.
3. Mix the bread, cheese, scallion, nutmeg and pepper with the egg substitute.
4. Pour into a pie pan of 8 or 9 inches – ensure you spray with cooking spray.
5. Bake for 30 minutes or until set. Serve hot.