12 lasagna noodles
2 TB water
1 md onion — chopped
1 clove garlic — minced (1 to
2 )
1 cn tomato sauce — (8 oz)
1 cn tomato paste — (6 oz)
3/4 c water
1 TB beef bouillon
1 ts sugar
1/2 ts dried basil
1/2 ts dried oregano
1/8 ts pepper
12 oz fresh spinach — (about 4
: cups) ** 2 c nonfat cottage cheese
2 eggs — or equivalent
3 c nonfat mozzarella cheese —
: shredded; (12 oz) 1/3 c grated Parmesan cheese
(serves 6) 1. Cook noodles in boiling water. Drain and rinse in
cold water. Set aside. Combine water, onion and garlic in a 1 1/2 quart microwave-safe bowl. 2. Microwave (high), uncovered, 3-3 1/2 minutes or
until tender, stirring once. Stir in tomato sauce and paste, water, bouillon, sugar, basil, oregano and pepper. Cover with plastic wrap. 3. Microwave (high) 8-9 minutes or until mixture boils
several minutes, stirring once. Set aside. 4. Wash spinach and remove large stems. Place in 2
quart microwave bowl. Cover with plastic wrap. 5. Microwave (high) 3 1/2-4 minutes or until steaming
hot. Drain well by pressing leaves to drain juices. Chop coarsely. Stir in cottage cheese and eggs. 6. To assemble, layer half the noodles in a 12×8″
baking dish. Top with 1/2 the sauce mixture, 1.5 cups mozzarella cheese, half the spinach mixture, rest of the noodles, rest of the spinach, rest of cheese, rest of sauce. Cover with waxed paper. 7. Microwave (high) 5 minutes. Then microwave
(medium-high, 70%) 12-15 minutes or until heated in center (150-160 degrees). Remove waxed paper. Sprinkle with Parmesan cheese. 8. Microwave (high) uncovered 3-4 minutes or until
cheese is melted. Let stand 5-10 minutes before cutting. ** Frozen chopped spinach can be substituted for fresh. Use a 10 oz package and microwave in package 3 1/2 – 4 1/2 minutes or until thawed. Omit cooking in
Step 5 Last time I made this, I used prepared spaghetti sauce. Works just fine. I used about 2 1/2 cups. Recipe By : Microwave Cooking Lite (Sharon Badian)