9 sheets instant spinach or wholemeal
1/2 cup each, cottage cheese and grated
low fat block cheese
2 tbsp grated parmesan cheese
Wipe a frying
pan with oil, heat it and sauté onions in frying pan until lightly
browned, stirring to prevent burning. Add tomatoes and cook for about 5
minutes until soft. Add tomato paste and water and mix thoroughly. Add
seasonings. Rinse and drain beans and add. Combine well. Simmer gently,
covered, until you are ready to assemble the lasagne. If sauce becomes
too thick, add a little water. Place spinach in saucepan. Cook very
gently, uncovered, until it is fairly dry.
To assemble :
Spoon a thin
layer of tomato and bean sauce over base of dish. Arrange a layer of
noodles on top. Spoon on more sauce, sprinkle with half the low fat
cheese and 1 tbsp of parmesan. Top with another layer of noodles and
cover this with spinach, cottage cheese and the remaining parmesan.
Place the last layer of noodles over this, cover with the remaining
sauce and lastly, sprinkle with the remaining grated, low fat cheese.
Cover with foil and bake for 30 minutes. Remove the foil, and bake for a
further 30 minutes or until noodles are tender.
This dish is
even better is prepared the day before it is to be served, so that the
flavour can fully develop. It freezes well, so prepare a few and store
them in the freezer as a standby.