Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 8 ounces lasagna noodles

  3. 2 ounces mozzarella cheese -- shredded

  4. 1 package frozen chopped -- (10 oz) 1 spinach -- thawed and well

  5. 1 drained 1/2 cup shredded carrot

  6. 1 small zucchini shredded

  7. 1 about 1 pint non fat cottage cheese

  8. 1 egg --

  9. -- eggbeaters)

  10. 1 small onion chopped

  11. 1 tablespoon oil

  12. 1 tablespoon flour

  13. 1/8 tablespoon nutmeg

  14. 1/2 cup chicken broth

  15. 1/4 cup grated parmesan cheese

  16. 1/2 tablespoon salt

  17. 1/8 tablespoon white pepper

Instructions Jump to Ingredients ↑

  1. Cook lasagna according to package directions, drain and lay out on waxed paper or counter top to cool. Combine 1and1/2 cup 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 mixture. Cover with the small ends of lasagna. Spread with remaining cheese mixture and remaining lasagna. In a skil- let, sauté‚onion in oil until tender.

  2. Stir in flour, nutmeg and pepper. Stir in chicken broth and remaining cottage cheese and cook, stirring constantly, for about two minutes. Add more chicken broth if the mixture 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 minutes. Uncover and bake until lightly browned at 400F. Cool for 10 minutes before serving.


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