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Ingredientes
- Lasagne noodles (sufficient for 2 to 3 layers)
- 1 pound fresh spinach, minced & uncooked
- 2 c. mushrooms, fresh sliced
- 1/2 c. onion, minced
- 1 (6 ounce.) can tomato paste
- 1 teaspoon dry crushed oregano
- 1 teaspoon dry basil
- 2 Large eggs
- 1 pound Monterey Jack cheese, sliced
- 1 c. carrots, grated
- 1 (15 ounce.) can tomato sauce
- 1 c. ripe olives, sliced
- 1/2 teaspoon dry thyme
- 1 to 2 c. cottage cheese, liquid removed
- 1 to 2 tbsp. parsley
- Grated Parmesan cheese
Direcciones
- Cook noodles as directed. Saute/fry mushrooms, carrot and onion in oil in saucepan. Stir in tomato sauce, paste, olives and herbs. Mix together Large eggs, cottage cheese and parsley. Layer in large baking dish (greased) noodles, 1/2 tomato sauce mix, 1/2 Jack cheese, spinach, noodles, cottage cheese mix, noodles and remaining sauce. Top with remaining cheese and sprinkle with desired amount of Parmesan cheese. Bake at 375 degrees till bubbly and cheese starts to brown. Let stand 15 to 20 min before cutting.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 12 servings | |
| Calories 373 | |
| Calories from Fat 285 | 76% |
| Total Fat 31.71g | 40% |
| Saturated Fat 10.46g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 651mg | 27% |
| Potassium 567mg | 16% |
| Total Carbs 8.76g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 5.26g | 4% |
| Protein 15.62g | 25% |
