Yield: 1 servings
Measure | Ingredient |
---|---|
1 \N | Box lasagna noodles |
1 large | Tomato sauce; canned |
3 mediums | Tomatoes |
2 mediums | Green bell peppers |
½ cup | Chives; chopped |
3 tablespoons | Garlic; finely chopped |
1 large | Red onion; chopped |
½ cup | Mushrooms |
16 ounces | Cottage cheese; fat free |
⅓ cup | Bread crumbs |
¼ cup | Egg beaters. 99% egg substitute |
1 cup | Mozzarella cheese; part skim milk, fat |
\N \N | ; free, optional |
\N \N | Onion |
\N \N | Garlic powder |
\N \N | Paprika |
1 teaspoon | Oregano |
1 teaspoon | Thyme |
1 teaspoon | Basil |
\N \N | 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 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 ½ 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; 13½ Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates
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