Lowfat Veggie Lasagna
Ingredients
- 1 Box lasagna noodles
- 1/2 c Mushrooms
- Garlic powder
- 16 oz Cottage cheese; fat free
- 1/3 c Bread crumbs
- 1 c Mozzarella cheese; part skim optional
- 1 ts Oregano
- 1/2 c Chives chopped
- 3 md Tomatoes
- 1 lg Red onion chopped
- 1 lg can Tomato sauce
- 1/4 c Egg beaters. 99% egg
- Onion
- Paprika
- 2 md Green bell peppers
- 1 ts Thyme
- 1 ts Basil
- pepper Fresh ground
- 3 tb Garlic finely chopped
Instructions
- 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. 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; 13 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
