Lasagna~ my own creation:
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Box lasagna (I just use the | |
| Basic type) | ||
| 1 | large | Can tomatoe sauce |
| 3 | mediums | Tomatoes |
| 2 | larges | Green Peppers |
| ½ | cup | Chopped chives |
| 3 | tablespoons | Finely chopped garlic |
| 1 | large | Red onion, chopped |
| ½ | cup | Mushrooms |
| 16 | ounces | FAT FREE Cottage Cheese * |
| ⅓ | cup | Bread Crumbs |
| ¼ | cup | Egg substitute |
| 1 | cup | Fat-free mozzerella |
| Onion, | ||
| Garlic powder, | ||
| Paprika | ||
| 1 | teaspoon | Each of oregeon, thyme and |
| Basil | ||
| Fresh ground pepper, vary to | ||
| Taste | ||
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 tomatoe 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 ingrediants. Then a layer of tomatoe sauce. Repeat one more time.
On the top add the mozzerella, if desired, and sprinkle that with about ½ tsp of paprika. Bake at roughly 350-375 for about 45 minutes. I have made this alot and even my SAD friends swear by it.
Date: Thu, 16 Dec 93 11:28:31 EST From: jf_adams@... (Jon Adams ~ Grad School)
Converted to MM format by Dale & Gail Shipp, Columbia Md. From: Dale Shipp Date: 17 Nov 96