Amazingly Easy Spinach Lasagna

By: Barbi

“The cottage cheese with chives gives it that extra flavor,
although this adds extra fat because it only comes in 4%.
I have also made it with plain low fat (1% or 2% )
cottage cheese and it still tastes great.”

2 cartons Deans Cottage Cheese w/ Chives
2 eggs
1 package frozen Spinach, defrosted and well drained
1/2 cup parmesan cheese
5 cloves garlic, shredded
1 cup shredded mozzarella cheese (low or no fat works well too)
coupla dashes onion powder
1/4 cup minced dried onions
coupla dashes garlic powder
coupla dashes sea salt

– – – Mix all together (save a quarter of the cheese for top)

1 large jar sauce (I like Classico Basil or Garlic)
1 pkg no boil lasagna noodles
1 10 x 10 baking pan (appx)

alternately layer the following:
sauce to cover bottom of pan
lasagna noodles
sauce to cover noodles
spinach cottage cheese mix
sauce to cover mix
lasagna noodles————heres the middle
sauce to cover noodels
spinach cottage cheese mix
sauce to cover mix
lasagna noodles
sauce to cover noodels

Cook 20 minutes in microwave.
Spoon out a part of the middle and test for heat – if still cold cook more.
Top with remaining mozzarella cheese
Cook 5 minutes more or until cheese is melted

Servings – 4 large slices

Fat – 18.5 G
Sat Fat – 9.75 G
Calories – 585 Kcal
Cal From Fat – 172.5 Kcal
Sodium – 2250 Mg
Cholesterol – 172.5
Carbs – 46.75
Fiber – 2 G
Protein – 53.75 G
Potassium – 240 Mg
Sugars – 2 G
Magnesium – .35 Mg
Phosphorus – 7 Mg
Potassium – 18.2 Mg
% Of Daily Recommended Allowance
Vit A – 119%
Vit C – 24%
Calcium – 80%
Iron – 14.5%
Riboflavin – 7.5%
Folate – 12.7%
Thiamin – 12.5%
Niacin – 10%

You may be wondering how I know the exact details about a home-made recipe.

I took the information off all the labels, and what was not given I
looked up on the internet at the “NUTRIENT DATA LABORATORY” located at:

If you want to look up items, just go there and click on “Search The Database”.
Then type in your item and it will give you a list of choices.
For example if you type in “garlic” it will list Garlic Powder, “Garlic, raw”
and a host of popular items that have garlic in them, such as “Progresso Garlic
and Pasta, canned”, “Pepperidge Farm Crusty Garlic Bread”, etc.

I entered all the items in a spreadsheet (Excel), tallied them up and
divided by 4 (assuming you eat that large of a piece, I do. 馃檪

So, anyway, that’s how I did it, just incase you were interested.

Pesto Sauce

2 cups basil leaves, washed and dried
3/4 cups parmesean cheese
1/2 package Mori-Nu Lite tofu
1 tsp olive oil (optional!)
2 cloves garlic

Blend or process in food processor until creamy. This comes out looking more
like guacamole than pesto, but it’s yummy!

Italian Summer Squash Polenta Bake

Submitted by: Melissa McGee

” Fresh summer vegetables paired with creamy polenta baked
in an Italian sauce and topped with cheese — delicioso!
I recommend serving it with crusty garlic bread. “

3 carrots, sliced
1 large zucchini, sliced
1 large yellow squash, sliced
1 red onion, chopped
red bell pepper, chopped
1 cup spaghetti sauce
4 cups olive oil for frying
1 pinch garlic salt
ground black pepper to taste
1 (16 ounce) package ready- made polenta
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

1 Preheat oven to 350 degrees F (175 degrees C).
2 Saute carrots, zucchini, squash, onion and bell pepper in a
large saucepan with a small amount of olive oil.
Season with garlic salt and pepper (optional).
Saute vegetables for approximately 5 minutes and pour in spaghetti sauce.
Stir, cover and simmer until vegetables are slightly tender.
3 Slice polenta into 1/2 inch circles and season with garlic salt and pepper.
Heat enough oil in a medium skillet so as to completely cover the
entire bottom of the pan. Pan fry seasoned polenta in hot oil,
about 3 minutes per side. Remove from oil and layer the slices in a
large casserole dish. Spoon the vegetable mixture over the polenta and
then sprinkle with Mozzarella and Parmesan cheese.
4 Bake casserole for 30 minutes. Remove from oven and let cool for 5
minutes before serving.

Pasta Primavera

12 oz cholesterol free spaghetti or linguine
(or 3/4 of a 16-oz package)
1/2 small bunch of broccoli, cut into 1-inch pieces
(about 2 cups)
Vegetable spray or broth, to saut茅 vegetables
12 oz mushrooms, each cut in half
1 small onion, minced
1 small carrot, cut into matchstick-thin sticks
1 small red pepper, cut into 1/4-inch-thick strips
8 oz evaporated skim milk
1/2 cup fat-free chicken flavor vegetable cube bouillon
1-1/2 teaspoons cornstarch
1/2 teaspoon salt (optional)
2 cloves garlic, minced
1 medium-size tomato, seeded and diced
3 tablespoons fat-free mozzarella cheese, grated or shredded
2 tablespoons parsley, minced

In a large saucepan, cook pasta as directed on label;
drain and return to saucepan; keep warm.

Meanwhile, in 2-quart saucepan over high heat in 1″ of boiling water,
add broccoli pieces, return to a boil, cover and reduce heat to low.
Simmer 2-3 minutes, stirring once or twice, until tender-crisp; drain.

Put a 12″ skillet over high heat; when hot, add broth, garlic,
onion and carrot; stir frequently, until golden and tender-crisp.
Add red pepper and mushrooms and cook, stirring, until vegetables
are tender.

In 2-cup measuring cup, mix skim milk, fat-free broth, cornstarch and
salt. Blend well with a fork, until all the lumps are dissolved.

Stir the milk mixture into the vegetable mixture in skillet. Over high
heat, bring to a boil and cook 1 minute. Add tomato, cheese, parsley,
broccoli and pasta, tossing to coat all well with sauce; heat through.

Makes 6 main-dish servings.

Spaghetti Florentine

Serving Size: 6

1 jar of your favorite spaghetti sauce (try Classico)
4 ounces Spaghetti, Cooked and drained
1 package Frozen chopped spinach, thawed and drained
1 1/2 cups Cottage cheese
1 package (6oz) Mozzarella cheese slices
1/3 cup Grated parmesan cheese

Combine sauce and spaghetti, toss lightly.
Combine cottage cheese and half of the parmesan cheese, mix well.

Place half the spaghetti mixture in a 10″x6″ baking dish;
cover with spinach, cottage cheese and half the mozzarella cheese slices.

Top with remaining spaghetti mixture.
Cut remaining mozzarella cheese into 1/2″ strips;
arrange on top of spaghetti mixture to form a lattice design.
Sprinkle with remaining parmesan cheese.

Bake at 350 for 30 mins.

Spaghetti Torte

Submitted by: Karen C. Greenlee

Prep Time: approx. 20 Minutes
Cook Time: approx. 30 Minutes

” This baked spaghetti dish is made in a springform pan.
When the sides of the pan are removed, you have an impressive,
spaghetti “cake.” It can be served as is, or with a tomato sauce. ”

1 pound uncooked spaghetti
1/2 cup grated Parmesan cheese
1/2 cup ricotta cheese
1 tablespoon Italian seasoning
4 egg whites
1/4 cup chopped fresh basil
2 tomatoes, chopped
4 slices provolone cheese, cut into fourths

1 Heat oven to 350 degrees F (175 degrees C).
Spray a 9×3 inch springform pan with cooking spray.

2 Cook spaghetti according to package directions.
Rinse with cold water, and drain.

3 While spaghetti is cooking, combine Parmesan cheese,
ricotta cheese, Italian seasoning, and egg whites in a large bowl.
Toss with cooked spaghetti to coat.

4 Press half the spaghetti mixture in bottom of prepared pan.
Sprinkle with half the basil, and top with half the tomatoes
and half the provolone cheese. Press remaining spaghetti mixture
into pan, sprinkle with remaining basil, and top with remaining
tomatoes. Place remainig provolone cheese over the top.

5 Bake for 30 minutes. Let stand about 15 minutes, remove sides of pan,
transfer to a serving platter. Cut into wedges to serve.

Makes 6 to 8 servings

Nutrition at a glance
Servings Per Recipe: 7
amount per serving
Calories 372
Protein 20g
Total Fat 9g
Sodium 336mg
Cholesterol 22mg
Carbohydrates 52g
Fiber 2g

Tony Summer Pasta

Prep Time: approx. 10 Minutes
Cook Time: approx. 5 Minutes

” Tony is my husband. He brought home a recipe he had gotten
from someone at work, and it was adapted over time to this recipe —
so I named it “Tony’s Summer Pasta”. The tomatoes and cheese are
marinated in oil, basil, and garlic, and then tossed with the hot
linguine. The tomatoes are warmed and the cheese melts ever so slightly,
creating a simple but delectable meal. ”

1 (16 ounce) package linguini pasta
6 Roma tomatoes
1 pound shredded mozzarella cheese
1/3 cup chopped fresh basil
6 cloves garlic, minced
1/2 cup olive oil
1/2 teaspoon garlic salt
ground black pepper to taste

1 Combine tomatoes, cheese, basil, garlic, olive oil, garlic salt,
and black pepper in medium bowl. Set aside.

2 Meanwhile, cook pasta according to package directions.

3 Drain pasta, and transfer to a serving bowl.
Toss with tomato mixture. Serve.

Makes 6 servings

Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 637
Protein 29g
Total Fat 32g
Sodium 514mg
Cholesterol 44mg
Carbohydrates 60g
Fiber 3g

Stuffed Shells

路 1 box jumbo pasta shells
路 1 can (15 ounces) chunky
tomato sauce
路 1 can (8 ounces) tomato sauce
路 1 tablespoon olive oil
路 1 small yellow summer squash
路 2 cloves garlic, chopped
路 1 small carrot, shredded
路 陆 cup chopped fresh mushrooms
路 录 cup sliced green onions (2 or 3 each)
路 2 cups nonfat or low fat ricotta cheese (15 ounces)
路 2 egg whites, lightly beaten (or 录 cup cholesterol free egg product)
路 2 teaspoons dried basil leaves (or 2 tablespoons chopped fresh)
路 陆 cup shredded low fat mozzarella cheese
路 录 cup grated parmesan cheese

Preheat oven to 350 degrees. Cook pasta shells according to
instructions on package. Pour some oil in the water before
adding shells so they wont stick to each other. Mix both tomato
sauces and pour half into bottom of rectangular baking pan.
Cook squash, carrot, mushrooms, garlic and onion in olive oil
until crisp-tender. Mix in remaining ingredients. Fill shells
with vegetable cheese mixture. Pour remaining tomato sauce over
shells. Cover loosely with foil and bake 45-50 minutes.
Top with parmesan cheese.

Super salad

路 1 cup fresh spinach, rinsed, ripped into large bite size pieces
路 1 cup iceberg lettuce, rinsed, and ripped into bite size pieces
路 5 radishes, sliced thick
路 10 fresh mushrooms, sliced into thick pieces
路 1 tablespoon fresh cilantro

Alfredo Sauce

Submitted by: Barbi Claridge

8 oz. cream cheese, cut into 1″ cubes
3/4 cup grated parmesan cheese
1/2 cup butter
1/2 cup cream

Combine it all in a large saucepan, over low heat, stir constantly until smooth.
Pour over pre-cooked pasta.

Fat: Lots
Calories: Lots
Satisfaction Quotient: Huge

Tofu Parmigiana

Submitted by: Jill

Prep Time: approx. 25 Minutes
Cook Time: approx. 20 Minutes

” Breaded tofu alla parmigiana. You’ll just about swear this is
eggplant or veal! One of my husband’s favorites, and he doesn’t
even suspect! Serve with a simple crisp green salad,
angel hair pasta, and garlic bread. ”

1/2 cup Italian seasoned bread crumbs
2 tablespoons grated Parmesan cheese
2 teaspoons dried oregano
salt to taste
ground black pepper to taste
1 (12 ounce) package firm tofu
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
1/2 teaspoon dried basil
1 clove garlic, minced
4 ounces shredded mozzarella cheese
3 tablespoons grated Parmesan cheese

1 In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese,
1 teaspoon oregano, and salt and black pepper.

2 Slice tofu into 1/4 inch thick slices, and place in bowl of cold water.
One at a time, press tofu slices into crumb mixture, turning to coat all sides.

3 Heat oil in a medium nonstick skillet over medium heat. Cook tofu slices
until crisp on one side. Drizzle with a bit more olive oil,
turn, and brown on the other side.

4 Combine tomato sauce, basil, garlic, and 1 teaspoon oregano.
Place a thin layer of sauce in an 8 inch square baking pan.
Arrange tofu slices in the pan. Spoon remaining sauce over tofu.
Top with shredded mozzarella and 3 tablespoons Parmesan.

5 Bake at 400 degrees F (205 degrees C) for 20 minutes.

Makes 4 servings

Nutrition at a glance
Servings Per Recipe: 4
amount per serving
Calories 300
Protein 19g
Total Fat 18g
Sodium 991mg
Cholesterol 21mg
Carbohydrates 18g
Fiber 2g