Low-fat vegetable lasagna

Yield: 4 Servings

Measure Ingredient
8 ounces Lasagna noodles
2 ounces Mozzarella cheese, shredded
1 pack (10 oz) frozen chopped
\N \N Spinach, thawed & well
\N \N Drained
½ cup Shredded carrot
1 small Zucchini shredded,
\N \N About 1/2 c
1 pint Non fat cottage cheese
1 \N Egg (or 1/4 c EggBeaters)
1 small Onion chopped
1 tablespoon Oil
1 tablespoon Flour
⅛ teaspoon Nutmeg
½ cup Chicken broth
¼ cup Grated Parmesan cheese
½ teaspoon Salt
⅛ teaspoon White pepper

Cook lasagna according to package directions, drain and lay out on waxed paper or counter top to cool. Combine 1&½ cup of cottage cheese, vegetables, mozzarella cheese, salt and egg. Cut the lasagna to fit a 8X8 baking dish. Place a layer of lasagna in the bottom of a greased 8X8 dish. Spread with ½ the cheese mixture. Cover with the small ends of lasagna. Spread with remaining cheese mixture and remaining lasagna. In a skil- let, saute onion in oil until tender.

Stir in flour, nutmeg & pepper. Stir in chicken broth & remaining cottage cheese and cook, stirring constantly, for about two minutes.

Add more chicken broth if the mixture becomes to thick, it should be about the consistency of a medium white sauce. Spread over lasagna and sprinkle with Parmesan cheese. Cover with aluminum foil and bake at 350 degrees for 45 minutes. Uncover and bake until lightly browned at 400 degrees. Cool for 10 minutes before serving.

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