Among all client households served by The Food Bank of Western Massachusetts, 71% are food insecure, according to the U.S. government’s official food security scale.
A quick and easy way to use frozen vegetables for a filling and satisfying meal to shake off even the coldest winter day.
8 oz lasagna noodles (9-10 Noodles)
2 egg whites
16 oz 1% cottage cheese
15 oz fat free ricotta cheese
2 tsp Italian seasoning, crushed
4 cloves garlic
2 cups fresh mushrooms
1 cup chopped onions
1 tbl cooking oil
2 tbl all purpose flour
1/2 -1 tsp black pepper
1 1/4 cup skim milk
1 -10 oz pkg frozen chopped spinach (thawed and drained)
1 -10 oz pkg frozen chopped broccoli (thawed and drained)
1 cup shredded carrot
3/4 cup parmesan cheese (3 oz)
1- 8 oz pkg shredded mozarella part skim(2 cups)
Note:To make-ahead, assemble and cover unbaked lasagna with foil and chill up to 48 hours. Bake, covered in a 350 degree oven for 30 min. Uncover and backe 30-35 minutes more or until heated through. Let stand for 10 min before cutting.
Nutritional info: Per serving: Calories 258, Fat 7.5g, Sat Fat 4g, Carb 26.7g, Sodium 492mg, Potassium 302, Fiber 3g, Protien 21g Source: Sparkpeople.comComments Off
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