| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Italian3 |
1 |
servings |
INGREDIENTS
| 1 |
|
Box lasagna noodles |
| 1 |
lg |
Tomato sauce; canned |
| 3 |
md |
Tomatoes |
| 2 |
md |
Green bell peppers |
| 1/2 |
c |
Chives; chopped |
| 3 |
tb |
Garlic; finely chopped |
| 1 |
lg |
Red onion; chopped |
| 1/2 |
c |
Mushrooms |
| 16 |
oz |
Cottage cheese; fat free |
| 1/3 |
c |
Bread crumbs |
| 1/4 |
c |
Egg beaters. 99% egg substitute |
| 1 |
c |
Mozzarella cheese; part skim milk, fat |
|
|
; free, optional |
|
|
Onion |
|
|
Garlic powder |
|
|
Paprika |
| 1 |
ts |
Oregano |
| 1 |
ts |
Thyme |
| 1 |
ts |
Basil |
|
|
Fresh ground pepper |
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 tomato 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 ingredients. Then a layer of tomato sauce.
Repeat one more time. On the top add the mozzarella, if desired, and
sprinkle that with about 1/2 tsp of paprika. Bake at roughly 350-375 for
about 45 minutes.
Per serving: 1567 Calories (kcal); 43g Total Fat; (24% calories from fat);
116g Protein; 186g Carbohydrate; 139mg Cholesterol; 4161mg Sodium Food
Exchanges: 6 Grain(Starch); 12 Lean Meat; 13 1/2 Vegetable; 0 Fruit; 4 Fat;
0 Other Carbohydrates
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