Title: Low Fat Vegetable Lasagna
Categories: Pasta
Yield: 4 Servings
| 8 | oz | Lasagna noodles |
| 2 | oz | Mozzarella cheese, shredded |
| 1 | pk | (10 oz) frozen chopped |
| | | Spinach, thawed & well |
| | | Drained |
| 1/2 | c | Shredded carrot |
| 1 | sm | Zucchini shredded, |
| | | About 1/2 c |
| 1 | pt | Non fat cottage cheese |
| 1 | | Egg (or 1/4 c EggBeaters) |
| 1 | sm | Onion chopped |
| 1 | tb | Oil |
| 1 | tb | Flour |
| 1/8 | ts | Nutmeg |
| 1/2 | c | Chicken broth |
| 1/4 | c | Grated Parmesan cheese |
| 1/2 | ts | Salt |
| 1/8 | ts | White pepper |
Cook lasagna according to package directions, drain and lay out on waxed
paper or counter top to cool. Combine 1&1/2 cup 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 skil- let,
saute onion in oil until tender. Stir in flour, nutmeg & pepper. Stir in
chicken broth & remaining cottage cheese and cook, stirring constantly, for
about two minutes. Add more chicken broth if the mixture becomes to 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.