Low-Fat Veggie Lasagna Recipe - Cooking Index
Low-Fat Veggie Lasagna Recipe - Cooking Index
| 1 | Lasagna noodles | |
| 1 | Tomato sauce - canned (large) | |
| 3 | Tomatoes (medium) | |
| 2 | Green bell peppers (medium) | |
| 1/2 cup | 73g / 2.6oz | Chives - chopped |
| 3 tablespoons | 45ml | Garlic - finely chopped |
| 1 tablespoon | 15ml | Red onion - chopped (large) |
| 1/2 cup | 118ml | Mushrooms |
| 16 oz | 454g | Cottage cheese - fat free |
| 1/3 cup | 48g / 1.7oz | Bread crumbs |
| 1/4 cup | 49g / 1.7oz | Egg beaters. 99% egg substitute |
| 1 cup | 237ml | Mozzarella cheese - part skim milk, fat free, |
| Onion | ||
| Garlic powder | ||
| Paprika | ||
| 1 teaspoon | 5ml | Oregano |
| 1 teaspoon | 5ml | Thyme |
| 1 teaspoon | 5ml | Basil |
| Fresh ground pepper |
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 top 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. I have
Source:
jf"[email protected] (Jon Adams - Grad School)
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