Low-Fat Vegetable Lasagna

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 8×8 baking dish .

Place a layer of lasagna in the bottom of a greased 8×8 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.