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Low-fat vegetable lasagna
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| Artist: |
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| Categories: |
Entrees, Italian, Low-fat, Pastas & Noodles, Vegetables, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 8
| oz | Lasagna noodles | | 2
| oz | Mozzarella cheese, shredded | | 1
| pack | (10 oz) frozen chopped | | 1
| | Spinach, thawed & well | | 1
| | Drained | | 1/2
| cup | Shredded carrot | | 1
| small | Zucchini shredded | | 1
| | About ?c | | 1
| pint | Non fat cottage cheese | | 1
| | Egg (or ?c eggbeaters) | | 1
| small | Onion chopped | | 1
| tbsp | Oil | | 1
| tbsp | Flour | | 1/8
| tsp | Nutmeg | | 1/2
| cup | Chicken broth | | 1/4
| cup | Grated parmesan cheese | | 1/2
| tsp | Salt | | 1/8
| tsp | White pepper |
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Procedures:
| 1 | Cook lasagna according to package directions, drain and lay out on waxed paper or counter top to cool. | | 2 | Combine 1&?cup of cottage cheese, vegetables, mozzarella cheese, salt and egg. | | 3 | Cut the lasagna to fit a 8x8 baking dish. | | 4 | Place a layer of lasagna in the bottom of a greased 8x8 dish. | | 5 | Spread with ?the cheese mixture. | | 6 | Cover with the small ends of lasagna. | | 7 | Spread with remaining cheese mixture and remaining lasagna. | | 8 | In a skil- let, saute onion in oil until tender. | | 9 | Stir in flour, nutmeg & pepper. | | 10 | Stir in chicken broth & remaining cottage cheese and cook, stirring constantly, for about two minutes. | | 11 | Add more chicken broth if the mixture becomes to thick, it should be about the consistency of a medium white sauce. | | 12 | Spread over lasagna and sprinkle with parmesan cheese. | | 13 | Cover with aluminum foil and bake at 350 °F for 45 minutes. | | 14 | Uncover and bake until lightly browned at 400 degrees. | | 15 | Cool for 10 minutes before serving. |
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