Spinach Lasagna (Lappe) Recipe
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Spinach Lasagna (Lappe)
3 tbsp Vegetable oil
1/2 lb Lasagna noodles
2 Garlic cloves, minced
1 medium Onion. chopped
2 Tomatoes, chopped
10 medium Mushrooms, sliced
1/2 tsp Oregano
1/2 tsp Basil
1/2 tsp Rosemary
2 tbsp Chopped fresh parsley
1 lb Washed spinach
1 cup Cottage cheese
1/2 cup Grated parmesan
8 oz Grated mozzarella
Cook noodles till al dente. Drain & set aside. Preheat oven to 350F.
Heat oil in a large skillet & saute onion, garlic, tomatoes &
mushrooms. When onion is translucent, add herbs. Chop the spinach &
add to the skillet & stir till it is wilted. Simmer.
Reserving 1/2 c mozzarella, in a large bowl combine the cheeses. Pour
vegetables into the cheese mixture & mix thoroughly. Layer noodles
alternately with the vegetable-cheese in an 8x13-inch baking pan. Top
with reserved mozzarella & bake for 30 minutes. Let sit for 5 to 10
minutes before serving.
Frances Moore Lappe, "Diet for a Small Planet" |
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Dieters usually become obsessed with supermarket and brand name products described as 'low fat'. To do this is ordinarily wrong, for a food could be significantly reduced in fat, but nevertheless dangerously high in calories and carbohydrates.
When planning a diet, it is essential to also make sure you decrease your ingestion of salt, fat and refined carbohydrate.
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