Low-Fat Vegetable Lasagna Recipe

Name: Low-Fat Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces lasagna noodles; 2 ounces mozzarella cheese shredded; 1 each spinach frozen package, chopped, thawed, well drained; 1/2 cup carrots shredded; 1/2 cup zucchini shredded; 1 pint cottage cheese non-fat; 1 each eggs or one quarter cup egg appears; 1 each onions chopped; 1 tablespoon vegetable oil; 1 tablespoon flour, all-purpose; ⅛ teaspoon nutmeg; 1/2 cup chicken broth; 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated; 1/2 teaspoon salt; ⅛ teaspoon white pepper

Servings: persons

8 ounces lasagna noodles
2 ounces mozzarella cheese shredded
1 each spinach frozen package, chopped, thawed, well drained
1/2 cup carrots shredded
1/2 cup zucchini shredded
1 pint cottage cheese non-fat
1 each eggs or one quarter cup egg appears
1 each onions chopped
1 tablespoon vegetable oil
1 tablespoon flour, all-purpose
⅛ teaspoon nutmeg
1/2 cup chicken broth
1/4 cup parmesan, parmigiano-reggiano cheese, grated grated
1/2 teaspoon salt
⅛ teaspoon white pepper

1
Cook lasagna according to package directions, drain and lay out on waxed paper or counter top to cool.
2
Combine 1 and 1/2 cup of cottage cheese, vegetables, mozzarella cheese, salt and egg.
3
Cut the lasagna to fit a 8x8 baking dish.
4
Place a layer of lasagna in the bottom of a greased 8x8 dish.
5
Spread with 1/2 the cheese mixture.
6
Cover with the small ends of lasagna.
7
Spread with remaining cheese mixture and remaining lasagna.
8
In a skillet, saute onion in oil until tender.
9
Stir in flour, nutmeg & pepper.
10
Stir in chicken broth & remaining cottage cheese and cook, stirring constantly, for about two minutes.
11
Add more chicken broth if the mixture becomes to thick, it should be about the consistency of a medium white sauce.
12
Spread over lasagna and sprinkle with parmesan cheese.
13
Cover with aluminum foil and bake at 350F (180C) for 45 minutes.
14
Uncover and bake until lightly browned at 400F (200C).
15
Cool for 10 minutes before serving.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 ounces lasagna noodles, 2 ounces mozzarella cheese shredded, 1 each spinach frozen package, chopped, thawed, well drained, 1/2 cup carrots shredded, and more.

Yes, Low-Fat Vegetable Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low-Fat Vegetable Lasagna

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