3 sheets spinach pasta or 1 pound lasagna noodle
2 ounces grated Romano cheese
2 pounds lowfat cottage cheese
1 pound ricotta
3 ounces part-skim mozzarella
2 eggs or 4 egg whitesSAUCE:
2 tablespoons olive oil
1 green pepper, chopped
1 onion, chopped
2 teaspoons oregano
2 teaspoons basil
2 cloves garlic, minced
1 28-ounce can crushed tomatoes
1 1-pound can tomato puree
Prepare sauce by sautéing chopped vegetables in oil with herbs. Add garlic and tomatoes, season with black pepper and continue to simmer.
Meanwhile, beat eggs, add cottage cheese and Romano cheese and ricotta. Season with pepper. Place 1/4 of tomato sauce in bottom of 9 by 13-inch casserole. Lay 3 noodles (uncooked) over sauce, spread 1/3 cheese mixture over that. Repeat 2 more times. Finally top with tomato sauce. Bake uncovered at 350 degrees about 1 hour. Sprinkle mozzarella on top after lasagna is out of oven. Serves 8-10
