| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Low fat, Italian |
4 |
Servings |
INGREDIENTS
| 1 |
|
Box lasagna (I just use the |
|
|
Basic type) |
| 1 |
lg |
Can tomatoe sauce |
| 3 |
md |
Tomatoes |
| 2 |
lg |
Green Peppers |
| 1/2 |
c |
Chopped chives |
| 3 |
tb |
Finely chopped garlic |
| 1 |
lg |
Red onion, chopped |
| 1/2 |
c |
Mushrooms |
| 16 |
oz |
FAT FREE Cottage Cheese * |
| 1/3 |
c |
Bread Crumbs |
| 1/4 |
c |
Egg substitute |
| 1 |
c |
Fat-free mozzerella |
|
|
Onion, |
|
|
Garlic powder, |
|
|
Paprika |
| 1 |
ts |
Each of oregeon, thyme and |
|
|
Basil |
|
|
Fresh ground pepper, vary to |
|
|
Taste |
INSTRUCTIONS
Cook the lasagna according to package. Mix the whole container of cottage
cheese with the bread crumbs, chives, egg-substitute, herbs and spices
(except paprika!). 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 the cottage cheese mixture. ON thop of this a layer of chopped
peppers and onions. Then slice tomatoes in whole circular slices and place
a layer on top of the other ingrediants. Then a layer of tomatoe sauce.
Repeat one more time.
On the top add the mozzerella, if desired, and sprinkle that with about 1/2
tsp of paprika. Bake at roughly 350-375 for about 45 minutes. I have made
this alot and even my SAD friends swear by it.
Date: Thu, 16 Dec 93 11:28:31 EST From: jf_adams@unhe.unh.edu (Jon Adams
~ Grad School)
Converted to MM format by Dale & Gail Shipp, Columbia Md. From: Dale Shipp
Date: 17 Nov 96
Posted to MM-Recipes Digest V3 #358
From: BobbieB1@aol.com
Date: Sun, 29 Dec 1996 22:58:27 -0500
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