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Ingredientes
- 8 ounce lasagna noodles
- 2 ounce mozzarella cheese, shredded
- 1 pkt frzn minced, (10 ounce)
- 1 x spinach, thawed and well
- 1 x liquid removed
- 1/2 c. shredded carrot
- 1 sm zucchini shredded
- 1 x about 1/2 c
- 1 pt non fat cottage cheese
- 1 x egg, (or possibly 1/4 c eggbeaters)
- 1 sm onion minced
- 1 Tbsp. oil
- 1 Tbsp. flour
- 1/8 Tbsp. nutmeg
- 1/2 c. chicken broth
- 1/4 c. grated parmesan cheese
- 1/2 Tbsp. salt
- 1/8 Tbsp. white pepper
Direcciones
- Cook lasagna according to package directions, drain and lay out on waxed paper or possibly counter top to cold. Combine 1and1/2 c. 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 1/2 the cheese mix. Cover with the small ends of lasagna. Spread with remaining cheese mix and remaining lasagna. In a skil- let, sauteeonion in oil till tender.
- Stir in flour, nutmeg and pepper. Stir in chicken broth and remaining cottage cheese and cook, stirring constantly, for about two min. Add in more chicken broth if the mix 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 350F for 45 min. Uncover and bake till lightly browned at 400F. Cold for 10 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 4 servings | |
| Calories 460 | |
| Calories from Fat 133 | 29% |
| Total Fat 15.09g | 19% |
| Saturated Fat 5.61g | 22% |
| Trans Fat 0.09g | |
| Cholesterol 78mg | 26% |
| Sodium 1508mg | 63% |
| Potassium 471mg | 13% |
| Total Carbs 52.47g | 14% |
| Dietary Fiber 3.1g | 10% |
| Sugars 6.4g | 4% |
| Protein 27.85g | 45% |
