1 Tbsp Canola Oil
1/2 large onion, chopped small
6 large garlic cloves, finely chopped
8 oz Baby Portabella Mushrooms, chopped small
1 tsp ground fennel
1 tsp dried basil
2 1/2 c. Classico Tomato Basil Sauce / Marinara Sauce
1/3 c. water (rinse pasta jar before adding)
4 c. finely chopped fresh kale, blanched 3 minutes in boiling salted water (or spinach, swiss chard, collard greens)
2 c. fat-free cottage cheese
1/4 c. egg substitute
1/2 c. finely grated Parmesan cheese
1 Package Lasagna Noodles (use whole wheat to increase fiber)
2 c. Part Skim Mozzarella Cheese
Tip 1: If made one day ahead, you should not have to bake quite as long.
Tip 2: This lasagna freezes well. First thaw in microwave and then reheat completely (approx 2-3 minutes on high). Or you may unthaw in the refrigerator and then reheat next day.
While sauce simmers, bring a pot of generously salted water to a boil. Add finely chopped kale to boiling salt water and cook approximatly 3 minutes, then drain well. Let cool 5 minutes or more.
While kale is cooking, mix together the cottage cheese, egg substitute, and finely grated Parmesan. Add cooled kale and stir well.
Spray a 9x12 inch lasagna baking dish with nonstick spray. Lay 3 uncooked lasagna noodles across the dish. Cover with 1/2 the mushroom tomato sauce (cover noodles completely). Then add 1/2 of the cottage cheese and kale mixture (spreading with spatula), then sprinkle with 1 c. of the part skim Mozzarella cheese. Make a second layer (in same order).
Cover the dish with foil and bake 50-60 minutes without removing foil. Then take dish out and remove foil. Cook 25-30 minutes longer with foil removed, or until the lasagna noodles are soft, and the lasagna is bubbling and lightly browned on top. Let cool 5-10 minutes before cutting in 9 pieces.
Serving Size: Makes 9 Servings
Number of Servings: 9
Recipe submitted by SparkPeople user DAHGJH.