Low-fat vegetable lasagna
- Main Ingredient: Noodles and Pastas Various Vegetables
- Course: Various Main Dishes
- Cuisine: Italian
- Yield:
Low-fat vegetable lasagna ingredients
- 8 oz lasagna noodles
- 2 oz mozzarella cheese, shredded
- 1 pk (10 oz) frozen chopped
- 1 Spinach, thawed & well
- 1 Drained
- 1⁄2 c Shredded carrot
- 1 small Zucchini shredded
- 1 About ½ c
- 1 pt Non fat cottage cheese
- 1 Egg (or ¼ c eggbeaters)
- 1 small Onion, chopped
- 1 T Oil
- 1 T flour
- 1⁄8 t Nutmeg
- 1⁄2 c chicken broth
- 1⁄4 c Grated Parmesan cheese
- 1⁄2 t Salt
- 1⁄8 t white pepper
Cooking Low-fat vegetable lasagna
1. Cook lasagna according to package directions, drain and lay out on waxed paper or counter top to cool.
2. Combine 1&½ cup of cottage cheese, vegetables, mozzarella cheese, salt and egg. Cut the lasagna to fit a 8x8 baking dish.
3. Place a layer of lasagna in the bottom of a greased 8x8 dish.
4. Spread with ½ the cheese mixture.
5. Cover with the small ends of lasagna.
6. Spread with remaining cheese mixture and remaining lasagna.
7. In a skil- let, saute onion in oil until tender.
8. Stiri in flour, nutmeg & pepper.
9. Stir in chicken broth & remaining cottage cheese and cook, stirring constantly, for about two minutes.
10. Add more chicken broth if the mixture becomes to thick, it should be about the consistency of a medium white sauce.
11. Spread over lasagna and sprinkle with parmesan cheese.
12. Cover with aluminum foil and bake at 350 °F for 45 minutes.
13. Uncover and bake until lightly browned at 400 degrees.
14. Cool for 10 minutes before serving.
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