Green & Red Lasagna

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Green & Red Lasagna

Green & Red Lasagna


  • 1 1/2 cups about 6 oz. shredded part-skim mozzarella cheese
  • 8 ounces dry lasagna noodles
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 1/3 cup grated Romano cheese
  • 2 cups low-fat cottage cheese
  • 1 package about 10 oz. frozen chopped spinach, thawed and squeezed dry
  • 1 large egg white about 2 tablespoons
  • 1 large egg


  • Prepare Tomato-Mushroom Sauce. Meanwhile, in a medium-size bowl, beat egg and egg white to blend; stir in spinach, cottage cheese, Romano cheese, pepper, and nutmeg.

    Spread a fourth of the sauce in a 9- by 13-inch baking dish; top with a third of the uncooked lasagna noodles. Spoon on a third of the spinach mixture. Repeat layers of sauce, lasagna, and spinach mixture until all ingredients are used; end with sauce. Sprinkle with mozzarella cheese. Cover tightly. (At this point, you may refrigerate for up to 1 day.)

    Bake, covered, in a 375-degree F oven until lasagna noodles are tender to bite (about 1 hour; about 1 1/2 hours if refrigerated). Let stand, covered, for about 10 minutes before cutting and serving. Makes 6 to 8 servings.

    Tomato-Mushroom Sauce. Heat 1 teaspoon olive oil in a wide (at least 12-inch) nonstick frying pan over medium heat. Add 2 large onions, finely chopped; 1 large red bell pepper (about 8 oz.), seeded and finely chopped; 8 ounces mushrooms, thinly sliced; 3 cloves garlic, minced or pressed; 1 teaspoon dry oregano; and 2 1/2 teaspoons dry basil. Cook, stirring often, until liquid has evaporated and onions are very soft (15 to 20 minutes).

    Stir in 1 large can (about 15 oz.) no-salt-added tomato sauce, 1 can (about 6 oz.) tomato paste, 1 tablespoon reduced-sodium soy sauce, and 1/2 cup dry red wine. Cook, stirring, until mixture comes to a boil; use hot.

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