Low-Fat Vegetable Lasagna
Satisfy your family's hunger with this savory lasagna that will be gone by the time dinner is over.
Yield
4 servingsPrep
45 minCook
45 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
lasagna noodles
|
|
| 2 | ounces |
mozzarella cheese
shredded |
|
| 1 | each |
spinach
frozen package, chopped, thawed, well drained |
*
|
| ½ | cup |
carrots
shredded |
|
| ½ | cup |
zucchini
shredded |
|
| 1 | pint |
cottage cheese
non-fat |
*
|
| 1 | each |
eggs
or one quarter cup egg appears |
|
| 1 | each |
onions
chopped |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| ⅛ | teaspoon |
nutmeg
|
|
| ½ | cup |
chicken broth
|
|
| ¼ | cup |
Parmesan cheese
grated |
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
white pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
lasagna noodles
|
|
| 57.8 | ml/g |
mozzarella cheese
shredded |
|
| 1 | each |
spinach
frozen package, chopped, thawed, well drained |
*
|
| 118 | ml |
carrots
shredded |
|
| 118 | ml |
zucchini
shredded |
|
| 473 | ml |
cottage cheese
non-fat |
*
|
| 1 | each |
eggs
or one quarter cup egg appears |
|
| 1 | each |
onions
chopped |
|
| 15 | ml |
vegetable oil
|
|
| 15 | ml |
all-purpose flour
|
|
| 0.6 | ml |
nutmeg
|
|
| 118 | ml |
chicken broth
|
|
| 59 | ml |
Parmesan cheese
grated |
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
white pepper
|
|
Directions
Cook lasagna according to package directions, drain and lay out on waxed paper or counter top to cool.
Combine 1 and ½ 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 ½ the cheese mixture.
Cover with the small ends of lasagna.
Spread with remaining cheese mixture and remaining lasagna.
In a skillet, sauté 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℉ (180℃) for 45 minutes.
Uncover and bake until lightly browned at 400℉ (200℃).
Cool for 10 minutes before serving.
