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

Converted by MM_Buster v2.0n.

Related recipes