Lowfat Veggie Lasagna
low fat, pasta, vegetables
1 Box lasagna noodles
1 large tomato sauce; canned
3 medium tomatoes
2 medium green bell peppers
1/2 cup chives; chopped
3 tablespoons garlic; finely chopped
1 large red onion; chopped
1/2 cup mushrooms
16 ounces cottage cheese; fat - Free
1/3 cup Bread Crumbs
1/4 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
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 1/2 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.
Contributor: jf_adams@unhe.unh.edu (Jon Adams - Grad School)
Yield: 1 serving
Preparation Time: 0:00
