Vegetarian

Cottage Lasagne is for Dinner.

Cottage Lasagne takes 20 minutes to prepare.

Cottage Lasagne takes 60 minutes to cook.

Cottage Lasagne makes 8 servings.

The ingredients for Cottage Lasagne are:

Pasta, Lasagna Noodles, 8.5 oz (fresh pasta if possible)
Stewed Tomatoes, Canned, No salt, 3 Cup
Onions, raw, 1 large chopped
Peppers, sweet, red, fresh, 2 medium (without skin if possible)
Spinach, frozen, 3 package (10 oz)
Zucchini, 1 cup, sliced
Mushrooms, 1 cup, sliced
1 pkt Instant Bechamel (White) sauce (4 serves)
Tuna, Canned in Water, 2 cup, chunks
Cottage Cheese, 2% Milkfat, 1 cup (not packed)
Egg, fresh, 2 large lightly beaten
Parmesan Cheese, grated, 1/3 cup
Italian Herbs 2 tsp
Onion powder, 1 tsp
Garlic powder, 1 tsp
Splenda No Calorie Sweetener, 2 tsp

Here is how you make Cottage Lasagne:

Preheat oven to 350 F (180C)In a skillet sprayed with canola saute peppers until soft, adding a little water if too dry. Add tomatoes, herbs and splenda and cook @ 10 minutes on low. Remove from skillet and place in a bowl.In clean skillet, sprayed with canola, saute onions, mushrooms and zucchini until soft. Add the drained spinach, tuna, onion and garlic powder and cook @ 5 minutes.Prepare packet bechamel sauce to packet directions, add cottage cheese and eggs and whisk.Assemble (in a 9" x 13" lasagne dish) as follows:Pour a third of the tomato sauce in dish and spread, top with a layer of pasta. Spoon over a third of the cheese sauce, then half the spinach mixture. Repeat layers twice, finishing with the cheese sauce. Sprinkle with parmesan cheese and bake in a slow (if fan forced) oven for @ 60 minutes until golden.Makes 8 servings.

The nutritional information for Cottage Lasagne is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 295.0

• Total Fat: 5.1 g
• Cholesterol: 66.2 mg
• Sodium: 461.1 mg
• Total Carbs: 42.2 g
• Dietary Fiber: 6.6 g
• Protein: 22.5 g