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Lowfat veggie lasagna
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| Artist: |
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| Categories: |
Italian, Low-fat, Pastas & Noodles, Vegetables, Western European |
| Yield: |
1 |
| Rating: |
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Ingredients:
| 1
| | Lasagna noodles | | 1
| large | Tomato sauce , canned | | 3
| med | Tomatoes | | 2
| med | Green bell peppers | | 1/2
| cup | Chives , chopped | | 3
| tbsp | Garlic , finely chopped | | 1
| large | Red onion , chopped | | 1/2
| cup | Mushrooms | | 16
| oz | Cottage cheese , fat free | | 1/3
| cup | Bread crumbs | | 1/4
| cup | Egg beaters. 99% egg | | | -substitute | | 1
| cup | Mozzarella cheese, part | | | -skim milk -- fat free, opt | | | Onion | | | Garlic powder | | | Paprika | | 1
| tsp | Oregano | | 1
| tsp | Thyme | | 1
| tsp | Basil | | | Fresh ground pepper |
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Procedures:
| 1 | Recipe by: jf_adams@unhe.unh.edu | | 2 | Mix the whole container of cottage cheese with the bread crumbs, chives, egg-substitute, herbs and spices (except paprika!). | | 3 | Take a large baking dish and coat bottom with a thin layer of tomatoe sauce. | | 4 | Then a layer of lasagna. | | 5 | On top of this spread a layer of | | 6 | the cottage cheese mixture. | | 7 | On thop of this a layer of chopped peppers and onions. | | 8 | Then slice tomatoes in whole circular slices and place a layer on top of the other ingrediants. | | 9 | Then a layer of tomatoe sauce. | | 10 | Repeat one more time. | | 11 | On the top add the mozzerella, if desired, and sprinkle that with about ?tsp of paprika. | | 12 | Bake at roughly 350-375°F for about 45 minutes. | | 13 | I have | | 14 | made this alot and even my sad friends swear by it. |
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