Accompanied by a large tossed salad and plenty of garlic bread, lasagne is a great
dish to serve friends. Sneak in a little extra nutrition by using spinach noodles too!
Serves 4 to 6. Freezes well.
1 lb lasagne noodles
3 eggs
½ cup parmesan cheese, grated
2 cups cottage cheese or mashed tofu
2 cloves garlic, pressed
3 cups spinach, finely chopped
2-1/2 cups tomato sauce
1 cup mozzarella cheese, grated
Freshly ground pepper to taste
1) Cook noodles, rinse with cool water and drain.
2) Combine eggs, parmesan cheese, cottage cheese/tofu and garlic. Mix well. Stir in
spinach and black pepper.
3) Spoon about 1/2 cup tomato sauce into 9-inch baking pan. Layer with noodles, half of
egg/cheese/spinach mixture, noodles, tomato sauce, rest of egg/cheese/spinach mixture,
noodles and tomato sauce. Top with mozzarella cheese.
4) Bake at 350F (175C) for 30 minutes or until tomato sauce is bubbling and top cheese
layer is browned. Do not overcook, or it will dry out. Cool ten minutes before serving.
This recipe first appeared in the Natural
Life Cookbook (1993, The Alternate Press), which is now out of print.
