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Lowfat Veggie Lasagna
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| Artist: |
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| Categories: |
Italian
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| Yield: |
1 servings
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| Rating: |
0 |
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Ingredients:
- 1 Box lasagna noodles
- 1 lg Tomato sauce; canned
- 3 md Tomatoes
- 2 md Green bell peppers
- 1/2 c Chives; chopped
- 3 tb Garlic; finely chopped
- 1 lg Red onion; chopped
- 1/2 c Mushrooms
- 16 oz Cottage cheese; fat free
- 1/3 c Bread crumbs
- 1/4 c Egg beaters. 99% egg
- -substitute
- 1 c Mozzarella cheese; part skim
- -milk, fat
- ; free, optional
- Onion
- Garlic powder
- Paprika
- 1 ts Oregano
- 1 ts Thyme
- 1 ts Basil
- Fresh ground pepper
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Procedures:
Cook the lasagna according to package. Mix the whole container of cottage
cheese with the bread crumbs, chives, egg-substitute, herbs and spices
(except paprika!). Take a large baking dish and coat bottom with a thin
layer of tomato sauce. Then a layer of lasagna. On top of this spread a
layer of the cottage cheese mixture. ON thop of this a layer of chopped
peppers and onions. Then slice tomatoes in whole circular slices and place
a layer on top of the other ingredients. Then a layer of tomato sauce.
Repeat one more time. On the top add the mozzarella, if desired, and
sprinkle that with about 1/2 tsp of paprika. Bake at roughly 350-375 for
about 45 minutes.
Per serving: 1567 Calories (kcal); 43g Total Fat; (24% calories from fat);
116g Protein; 186g Carbohydrate; 139mg Cholesterol; 4161mg Sodium Food
Exchanges: 6 Grain(Starch); 12 Lean Meat; 13 1/2 Vegetable; 0 Fruit; 4 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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