---------- 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 8x8" 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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