posted by Connie 10-05-98 12:40 PM
Low-Fat Vegetable Lasagna
Categories: Pasta
Yield: 4 servings
8 oz. Lasagna noodles
2 oz. Mozzarella cheese, shredded
1 pkg. (10 oz.) frozen chopped
spinach, thawed and well drained
1/2 cup shredded carrot
1 small Zucchini shredded, About 1/2 cup
1 pint Non-fat cottage cheese
1 Egg (or 1/4 cup EggBeaters®)
1 small Onion chopped
1 Tbl. Oil
1 Tbl. Flour
1/8 tsp. Nutmeg
1/2 cup Chicken broth
1/4 cup Grated Parmesan cheese
1/2 tsp. Salt
1/8 tsp. White pepper
Preheat oven to 350° F. and
cook lasagna according to package directions, drain and lay out on waxed paper or counter top to cool.
Combine 1 1/2 cups of cottage cheese, vegetables, mozzarella cheese, salt and egg. Cut the lasagna to fit a 8X8 baking dish.
Place a layer of lasagna in the bottom of a greased 8X8 dish. Spread with 1/2 the cheese mixture. Cover with the small ends of lasagna.
Spread with remaining cheese mixture and remaining lasagna.
In a skillet, saute onion in oil until tender.
Stir in flour, nutmeg and pepper. Stir in chicken broth and remaining cottage cheese and cook, stirring constantly, for about two minutes.
Add more chicken broth if the mixture becomes too thick, it should be about the consistency of a medium white sauce.
Spread over lasagna and sprinkle with Parmesan cheese. Cover with aluminum foil and bake at 350 degrees for 45 minutes.
Uncover and bake until lightly browned at 400 degrees. Cool for 10 minutes before serving.