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Meatless bistro lasagna Bistro Lasagna Looking for a new meatless dish to serve this Lenten season? Try this one, you won't even realize the meat is missing. 2 cups cooked mini-lasagna noodles 1 (8-ounce) can Hunt's Tomato Sauce 1 (15-ounce) can diced tomatoes, well-drained 1/2 cup finely chopped onion 1/2 cup shredded carrots 1/2 cup chopped zucchini 1/4 cup chopped ripe olives 1 tablespoon Splenda Granular 1 1/2 teaspoons JO's Italian Seasoning 1 cup fat-free cottage cheese 3/4 cup (3 ounces) shredded Kraft reduced-fat mozzarella cheese Preheat oven to 375 F. Spray an 8-by-8-inch baking dish with olive oil-flavored cooking spray. Arrange lasagna noodles in prepared baking dish. In a small bowl, combine tomato sauce, tomatoes, onion, carrots, zucchini, olives, Splenda and Italian seasoning. Spoon tomato mixture evenly over noodles. Spoon cottage cheese evenly over tomato sauce. Spoon mozzarella cheese over top. Bake 40 to 45 minutes. Place baking dish on wire rack and let set 5 minutes. Divide into 4 servings. HINT: Usually 1 3/4 cups uncooked lasagna noodles cooks to about 2 cups. ¥ Each serving equals: 266 calories, 6g fat, 19g protein, 34g carb., 840mg sodium, 228mg calcium, 4g fiber; Diabetic Exchanges: 2 1/2 vegetable, 2 meat, 1 1/2 starch; Carb Choices: 2.
Visit Healthy Exchanges at www.healthyexchanges.com or call toll-free at 1-800-766-8961 for more information about its "common folk" healthy recipes.
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