MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Cheese Lasagna
  Categories: Diabetic, Pasta, Cheese/eggs, Vegetarian
       Yield: 3 nice folks
  
       6 oz Whole wheat Lasagna noodles;    1 1/2 c  Cottage cheese; low-fat
            ->OR<-                              2    Eggs;
       6 oz Enriched lasagna noodles;           1 tb Parmesan cheese;
     1/2 c  Tomato sauce;                       3 oz Mozzarella Cheese; grated
       1 c  Onion, pepper, & mushrooms;         2 tb Parmesan cheese;
            -mixture of 3 vegetables       
  
   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
  
 MMMMM

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