VEGETARIAN STOVE-TOP LASAGNA

1 28 oz can, no salt added tomatoes
1 tsp dried oregano
1 tsp dried basil
Freshly ground black pepper to taste
1 tsp olive oil
1 large onion, chopped
1 large garlic clove, minced
3 oz chopped ‘shrooms
3 oz thinly sliced carrot
1 green pepper, chopped
9 oz ravioli or tortellini stuffed w/ cheese
4 oz skim milk mozzarella, coarsely grated
3 oz low-fat cottage cheese
1 oz grated Parmesean cheese
1. Crush the tomatoes, combine in a pot w/ oregano, basil & pepper
& simmer while preparing the other ingredients.
2. Heat the oil in a nonstick skillet & saute’ the onions & garlic
until the onions are limp.
3. Add the ‘shrooms, carrot slices & green pepper, & cook until
the carrots begin to soften.
4. Boil the ravioli or the tortellini according to the package
directions.
5. When vegetables soften, add them to the tomato sauce & continue
cooking while the pasta cooks.
6. When the pasta is done, drain & arrange in shallow pan; top w/
mozzarella & cottage cheese, spreading evenly over pasta. Top w/
tomato sauce & sprinkle w/ Parmesean cheese. Run under broiler to
brown cheese, if desired. (The heat of the sauce will melt it w/o
broiling.)
Yield: 2 large servings according to the NY Times, 2/16/92
Actually this will serve 4