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10 oz pkg frozen spinach 1 1/2 c Low-fat cottage cheese
1 tb minced fresh basil 1/2 c Grated sharp cheddar
1 ts minced fresh thyme 2 c Finely chopped onion
6 oz marinated artichoke hearts 1 ea Recipe herbed tomato sauce
1 ea Salt and pepper to taste
6 servings
Wrappers:
Either approximately 12 cooked lasagna noodles or crepes or cooled
large pasta shells
Preliminaries: Preheat oven to 350 degrees.
Procedure: Combine spinach, cottage cheese, basil, thyme, cheese,
onion, artichokes, salt and pepper in a medium bowl; mix until
blended. Spoon filling into cooked lasagna noodles and roll up to
encase filling. Mixture may also be spooned into crepes and rolled
up cigar-fashion. Filling may also be spooned into large, cooked
pasta shells. Place filled pasta in covered casserole dish and bake in
350-degree oven for 15 to 20 minutes, or until heated through.
Presentation: Pour heated Herb Tomato Sauce on individual serving
plates; top with pasta and serve.
Yield: Makes 6 servings.
10 oz pkg frozen spinach 1 1/2 c Low-fat cottage cheese
1 tb minced fresh basil 1/2 c Grated sharp cheddar
1 ts minced fresh thyme 2 c Finely chopped onion
6 oz marinated artichoke hearts 1 ea Recipe herbed tomato sauce
1 ea Salt and pepper to taste
6 servings
Wrappers:
Either approximately 12 cooked lasagna noodles or crepes or cooled
large pasta shells
Preliminaries: Preheat oven to 350 degrees.
Procedure: Combine spinach, cottage cheese, basil, thyme, cheese,
onion, artichokes, salt and pepper in a medium bowl; mix until
blended. Spoon filling into cooked lasagna noodles and roll up to
encase filling. Mixture may also be spooned into crepes and rolled
up cigar-fashion. Filling may also be spooned into large, cooked
pasta shells. Place filled pasta in covered casserole dish and bake in
350-degree oven for 15 to 20 minutes, or until heated through.
Presentation: Pour heated Herb Tomato Sauce on individual serving
plates; top with pasta and serve.
Yield: Makes 6 servings.
