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  • Lowfat Veggie Lasagna

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    Lowfat Veggie Lasagna
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 box lasagna noodles
    • 1 lrg tomato sauce canned
    • 3 med tomatoes
    • 2 med green bell peppers
    • 1/2 c. chives minced
    • 3 Tbsp. garlic finely minced
    • 1 lrg red onion minced
    • 1/2 c. mushrooms
    • 16 ounce cottage cheese fat free
    • 1/3 c. Bread Crumbs
    • 1/4 c. Egg Beaters. 99% egg substitute
    • 1 c. mozzarella cheese, part skim lowfat milk fat free, optional onion garlic pwdr paprika
    • 1 tsp oregano
    • 1 tsp thyme
    • 1 tsp basil Fresh grnd pepper

    Directions

    1. Cook the lasagna according to package. Mix the whole container of cottage cheese with the bread crumbs, chives, egg-substitute, herbs and spices
    2. (exceptpaprika!). 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
    3. thecottage cheese mix. ON thop of this a layer of minced peppers and onions.
    4. Then slice tomatoes in whole circular slices and place a layer on top of theother ingrediants. Then a layer of tomatoe sauce. Repeat one more time.
    5. On the top add in the mozzerella, if you like, and sprinkle which with about 1/2 tsp of paprika. Bake at roughly 350-375 for about 45 min. I have
    6. madethis alot and even my SAD friends swear by it.

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