SPINACH LASAGNA

1 lb. whole-wheat lasagna noodles

2 bunches spinach 1 lb. hoop cheese

1 32 oz. can tomato sauce (no salt added) spices to taste

Boil and drain noodles. Wash and chop spinach and mix with hoop cheese. Thinly cover bottom of a large baking dish with the tomato sauce. Place a layer of noodles over the tomato sauce, then a layer of spinach and cheese, then another layer of sauce. Repeat until baking dish is filled. Make sure a layer of sauce is on top. If you like, sprinkle top with diced green peppers and shaved carrots. Bake 30-40 minutes at 350°.

PITA SANDWICH

Fill pita bread with sprouts, diced tomato and cucumber, chopped onions, some garlic and a tablespoon of low-fat cottage cheese.

HERBED VEGETABLE SAUTE

1 celery stalk 1 onion

1 sweet red pepper

1 cup broccoli florets

2 carrots 1/4 lb. mushrooms

1/2 clove garlic, minced

3 cups brown rice, cooked lemon juice spices to taste 1/4 cup sunflower and sesame seeds parsley

Wash all vegetables. Chop celery, onion, red pepper and broccoli, slice carrots and mushrooms. In water, saute garlic, celery, onion, red peppers, carrots, broccoli and mushrooms. Add cooked rice and a little water to skillet; cover and let sit for a few minutes. Season to taste; garnish with parsley. Sprinkle with lemon juice and seeds, and serve.

*65\80\8*