Labrador Lasagna
- 10 Lasagna noodles; cooked
- 1 c Lowfat cottage cheese
- 1 c Frozen; chopped spinach,
- ; thawed and drained
- 1 1/2 c Skim milk
- 2 tb White flour
- 1/4 c Chopped tomato
- 1/2 ts Minced garlic
- 1/2 ts Oregano
Preheat oven to 350 degrees. In a medium bowl, combine lowfat cottage
cheese and spinach. Mix together. Next, take cooked lasagna noodles and lay
out on a cutting board. Spread 2 tablespoons of cottage cheese mixture
along the inside of the noodle and rollup each one. Add noodle rollups to a
greased 9x13 baking pan and set aside.
To make sauce, mix white flour and skim milk in a covered container and
shake until blended. Once blended, warm flour and milk in a small saucepan
over medium heat, stirring continuously. Add chopped tomato and minced
garlic to the saucepan. Continue stirring.
Pour the sauce over the rolledup noodles and garnish with oregano. Bake for
20 minutes, then cool before serving. Store any leftovers in the
refrigerator.
Converted by MC_Buster.
Posted to MM-Recipes Digest by Alan Hewitt on Sep
24, 1999
cheese and spinach. Mix together. Next, take cooked lasagna noodles and lay
out on a cutting board. Spread 2 tablespoons of cottage cheese mixture
along the inside of the noodle and rollup each one. Add noodle rollups to a
greased 9x13 baking pan and set aside.
To make sauce, mix white flour and skim milk in a covered container and
shake until blended. Once blended, warm flour and milk in a small saucepan
over medium heat, stirring continuously. Add chopped tomato and minced
garlic to the saucepan. Continue stirring.
Pour the sauce over the rolledup noodles and garnish with oregano. Bake for
20 minutes, then cool before serving. Store any leftovers in the
refrigerator.
Converted by MC_Buster.
Posted to MM-Recipes Digest by Alan Hewitt
24, 1999
