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Wheat-free Spinach Lasagna

1/2 cup water
1 cube GF vegetable bouillon
1 onion, chopped
2 cloves garlic, minced
3 cups salt-free tomato sauce
1/4 teaspoon salt
1/2 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon pepper
1/2 GF plain, fat-free yogurt
1 1/2 cups GF fat-free cottage cheese
6 ounces GF lasagna noodles
1 box (10 ounces) frozen, chopped spinach, thawed
5 ounces GF low-fat mozzarella cheese
GF nonstick cooking spray
directions
In a saucepan, crush bouillon in water. Add onion and garlic and sauté. Add tomato sauce and seasonings; simmer 20 minutes.

Mix yogurt and cottage cheese. Set aside.

While sauce cooks, cook lasagna according to package directions; drain well. Squeeze spinach dry. Spread a little of the tomato sauce in a shallow 9-inch baking dish that has been sprayed with GF nonstick spray. Layer of noodles, then spinach, then cottage cheese mixture, then mozzarella. Repeat layers, beginning with tomato sauce. Form one last layer of noodles; cover with tomato sauce and remaining mozzarella cheese. Bake at 350 degrees F for 45 minutes. Cover during last 15 minutes if top is getting too browned.




suggestions
Lasagna will stay warm for at least one hour if kept covered. This may be assembled ahead, then frozen. To serve, thaw in the refrigerator, covered with foil, two days before baking. When boiling GF lasagna noodles, do not overcook. GF pasta tends to cook much faster than it's wheat counterpart.


>From the book Wheat-free, Worry-free by Danna Korn.