Lowfat veggie lasagna
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 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 |
| ; free, optional | ||
| Onion | ||
| Garlic powder | ||
| Paprika | ||
| 1 | teaspoon | Oregano |
| 1 | teaspoon | Thyme |
| 1 | teaspoon | Basil |
| Fresh ground pepper | ||
Directions
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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