Italian recipes

Lowfat Veggie Lasagna

Course : Italian
Serves: 1

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Ingredients:

1 package 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

1 medium Onion

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon oregano

1 teaspoon thyme

1 teaspoon basil

1 teaspoon fresh ground pepper

1 package 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

1 medium Onion

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon oregano

1 teaspoon thyme

1 teaspoon basil

1 teaspoon fresh ground pepper

Preparation / 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 1/2 tsp of paprika. Bake at roughly 350-375 for about 45 minutes.

Lowfat Veggie Lasagna

Ingredients:

Preparation / Directions:

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