1/2 (4.5 oz) jar sliced mushrooms, drained
1/2 cup 1% cottage cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 egg white
1 1/2 cups cooked long-grain rice
1 tablespoon grated Parmesan cheese
In a small bowl, combine spaghetti sauce and mushrooms;
set aside. In another bowl, combine the cottage cheese,
mozzarella cheese and egg white; mix well. In a microwave
8in. square baking dish coated with nonstick cooking spray,
layer a third of the sauce, half of the rice and half of the
cottage cheese mixture; repeat layers. Top with the
remaining sauce. Microwave on MEDIUM for 10 minutes
or until heated through. Sprinkle with Parmesan cheese.
Let stand for 5 minutes before serving.
Serves 2 to 3