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Receta Lowfat Veggie Lasagna
by Global Cookbook

Lowfat Veggie Lasagna
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Ingredientes

  • 1 box lasagna noodles
  • 1 lrg tomato sauce canned
  • 3 med tomatoes
  • 2 med green bell peppers
  • 1/2 c. chives minced
  • 3 Tbsp. garlic finely minced
  • 1 lrg red onion minced
  • 1/2 c. mushrooms
  • 16 ounce cottage cheese fat free
  • 1/3 c. Bread Crumbs
  • 1/4 c. Egg Beaters. 99% egg substitute
  • 1 c. mozzarella cheese, part skim lowfat milk fat free, optional onion garlic pwdr paprika
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp basil Fresh grnd pepper

Direcciones

  1. Cook the lasagna according to package. Mix the whole container of cottage cheese with the bread crumbs, chives, egg-substitute, herbs and spices
  2. (exceptpaprika!). 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
  3. thecottage cheese mix. ON thop of this a layer of minced peppers and onions.
  4. Then slice tomatoes in whole circular slices and place a layer on top of theother ingrediants. Then a layer of tomatoe sauce. Repeat one more time.
  5. On the top add in the mozzerella, if you like, and sprinkle which with about 1/2 tsp of paprika. Bake at roughly 350-375 for about 45 min. I have
  6. madethis alot and even my SAD friends swear by it.