Low-Fat Vegetable Lasagna Recipe
Low-Fat Vegetable Lasagna Recipe
Ingredients:
8 ounces of lasagna sheets
1 pack of chopped frozen spinach; drained after thawed
1 zucchini (small); shredded
1/8 tsp of nutmeg
1 large egg
1 Tbsp of oil
1/4 c of grated cheese (Parmesan)
1/8 tsp of pepper (white)
2 ounces of shredded cheese (Mozzarella)
1/2 c of carrots; shredded
A pint of noon-fat cheese (Cottage)
1 onion (small); chopped
1/2 c of chicken stock
1 Tbsp of flour
1/2 tsp of salt
Instructions:
Follow package instructions in cooking lasagna, drain then transfer into waxpaper to completely cool. You mix 1 & 1/2 c cottage-cheese, Mozzarella, veggies, egg & salt in mixing bowl. Cut noodles to beautifully fit in 8×8-inch bake dish. Put one lasagna layer at the dish’s bottom .
You spread one-half of cheese mix then cover w/ smaller lasagna ends. Spread w/ the rest of cheese mix then w/ rest of the noodles. Saute the onions in heated oil in skillet ’til tender. You add the nutmeg, flour and pepper. Pour over chicken stock & rest of cheese then cook, stir constantly about 2 minutes. You add more stock as necessary ’til it achieves a medium-sauce consistency.
You spread mixture all over your lasagna then sprinkle it w/ Parmesan. Have it covered w/ aluminum then bake about 45 mins at three hundred fifty degrees Fahrenheit.
Remove the cover & bake ’til browned lightly. Allow to completely cool prior to serving.
>> Low-Fat Vegetable Lasagna Recipe