Lowfat Veggie Lasagna

Recipe Ingredients

1		Lasagna noodles
1		Tomato sauce - canned (large)
3		Tomatoes (medium)
2		Green bell peppers (medium)
1/2 cup	73g / 2.6oz	Chives - chopped
3 tablespoons	45ml	Garlic - finely chopped
1 tablespoon	15ml	Red onion - chopped (large)
1/2 cup	118ml	Mushrooms
16 oz	454g	Cottage cheese - fat free
1/3 cup	48g / 1.7oz	Bread crumbs
1/4 cup	49g / 1.7oz	Egg beaters. 99% egg substitute
1 cup	237ml	Mozzarella cheese - part skim milk, fat free, optional
		Onion
		Garlic powder
		Paprika
1 teaspoon	5ml	Oregano
1 teaspoon	5ml	Thyme
1 teaspoon	5ml	Basil
		Fresh ground pepper

Recipe 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.

Source:
MJ/Altered by Kristine Simpson

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