---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHEESE LASAGNA
  Categories: Diabetic, Pasta, Cheese/eggs, Vegetarian
       Yield: 3 nice folks
  
       6 oz Whole wheat Lasagna noodles;
            ->OR<-
       6 oz Enriched lasagna noodles;
     1/2 c  Tomato sauce;
       1 c  Onion, pepper, & mushrooms;
            -mixture of 3 vegetables
   1 1/2 c  Cottage cheese; low-fat
       2    Eggs;
       1 tb Parmesan cheese;
       3 oz Mozzarella Cheese; grated
       2 tb Parmesan cheese;
  
   Cook lasagna noodles in boiling water until tender.
   Drain and set aside. Combine tomato sauce and chopped
   onions, peppers and mushrooms.  Mix in separate bowl
   cottage cheese, eggs and parmesan cheese.  Preheat
   oven to 350 degrees.  In a 8 x 8 casserole layer
   half the noodles, the cottage cheese mixture and
   grated mozzarella cheese.  Top with tomato sauce mix
   and the rest of the noodles. Sprinkle with parmesan
   cheese.  Bake for 25 minutes.
   
   Food Exchange per serving:  4 MEATS EXCHANGES + 2
   STARCH/BREAD EXCHANGES + 1 FAT EXCHANGE; CAL: 500,
   PRO: 36gm; FAT: 10gm; CAR: 52gm;
   
   Source: Vegetarian Cooking for Diabetics by Patricia
   Mozzer Brought to you and yours via Nancy O'Brion and
   her Meal-Master
  
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