"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Low Fat Vegetable Lasagna Recipe

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This recipe for Low Fat Vegetable Lasagna, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristen Overcash
Added: Friday, September 9, 2005


2 cups broccoli flowerets
1 cup thinly sliced zucchini
1 cup thinly sliced yellow squash
1 cup thinly sliced carrot
Vegetable cooking spray
1 1/2 cup thinly sliced fresh mushrooms
1 cup chopped onion (optional)
3 cups favorite tomato sauce
1 cup chopped tomatoes
1 (16 oz.) carton low-fat or fat-free cottage cheese
1/2 cup frozen egg substitue thawed
8 cooked lasagna noodles
1 cup (4oz.) mozzarella cheese

1. Arrange first 4 ingredients in a vegetable steamer
over boiling water. Cover and steam 4-5 min. or until
crisp and tender. Set aside.
2. Coat a non-stick skillet with vegetable cooking
spray. Saute mushrooms and onions over med-high
heat until tender. Add to broccoli mixture.
3. Combine tomato sauce and chopped tomatoes with
Cottage cheese and egg substitute in a bowl, stir well.
4. Coat a 13x9x2 inch baking dish with vegetable
cooking spray and spread 1/2 cup tomato sauce
mixture over bottom of dish. Place 4 lasagna noodles
over sauce; top evenly with veggie mixture. Spoon
cottage cheese mixture over veggies; top with
remaining noodles and cover with sauces mixture.
5. Cover and bake at 350 degrees for 40 min. Uncover
and sprinkle mozzarella cheese over top. Bake,
uncovered, and additional 10 min. or until cheese
melts. Let stand 10-15 minutes before serving.

*You may also substitute spinach for any of the
veggies. Just thaw out one small box of frozen spinach.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20-30 minutes.
Personal Notes:
Personal Notes:
This is for you Mom:)




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