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Name: Low-Fat Vegetable Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 8 oz Lasagna noodles; 1 10-oz package frozen chopped Spinach thawed & well; 1 sm Onion chopped; 1 tb Vegetable oil; 1/8 ts Nutmeg; 1 sm Zucchini shredded, About 1/2 c; 1 Drained; 1/4 c Grated Parmesan cheese; 1/2 c Chicken broth; 1/8 ts White pepper; 1 pt Non fat cottage cheese; 1/2 ts Salt; 1 tb Flour; 2 oz Mozzarella cheese shredded; 1/2 c carrot Shredded; 1 Egg (or 1/4 c eggbeaters)

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INGREDIENTS

8 oz Lasagna noodles
1 10-oz package frozen chopped Spinach ; thawed & well
1 sm Onion ; chopped
1 tb Vegetable oil
1/8 ts Nutmeg
1 sm Zucchini ; shredded, About 1/2 c
1 Drained
1/4 c Grated Parmesan cheese
1/2 c Chicken broth
1/8 ts White pepper
1 pt Non fat cottage cheese
1/2 ts Salt
1 tb Flour
2 oz Mozzarella cheese ; shredded
1/2 c carrot ; Shredded
1 Egg ; (or 1/4 c eggbeaters)

Servings

INSTRUCTIONS

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. Posted to MM-Recipes Digest V4 #195 by "Gary Griffin" on Jul 28, 1997

NOTES

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Low-Fat Vegetable Lasagna

8 oz Lasagna noodles
1 10-oz package frozen chopped Spinach thawed & well
1 sm Onion chopped
1 tb Vegetable oil
1/8 ts Nutmeg
1 sm Zucchini shredded, About 1/2 c
1 Drained
1/4 c Grated Parmesan cheese
1/2 c Chicken broth
1/8 ts White pepper
1 pt Non fat cottage cheese
1/2 ts Salt
1 tb Flour
2 oz Mozzarella cheese shredded
1/2 c carrot Shredded
1 Egg (or 1/4 c eggbeaters)

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.  Posted to MM-Recipes Digest V4 #195 by "Gary Griffin"  <wanderergriff@worldnet.att.net> on Jul 28, 1997

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Nutrition

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Serving Size: 1 Serving (377g)
Recipe Makes: 4

Calories: 390
Calories from Fat: 88 (23%)

Amt Per Serving		% DV

	Total Fat 9.8g	13 %
	Saturated Fat 3.5g	18 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 1.6g
Cholesterol 110.1mg		34 %
Sodium 813.4mg		28 %
Potassium 742.3mg		20 %
Total Carbohydrate 45.8g		13 %
	Dietary Fiber 3.9g	16 %
	Sugars, other 41.9g
Protein 30.8g		44 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 390

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