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Lasagnaf My Own Creation:

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, P
MineralsCopper, Chromium, Silicon, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Lasagna -

  2. Basic type)

  3. 1 Tomato sauce

  4. 3 Tomatoes (medium)

  5. 2 Green peppers (large)

  6. 1/2 cup 73g / 2.6oz Chopped chives

  7. 3 tablespoons 45ml Finely chopped garlic

  8. 1 tablespoon 15ml Red onion - chopped (large)

  9. 1/2 cup 118ml Mushrooms

  10. 16 oz 454g Cottage cheese

  11. 1/3 cup 48g / 1.7oz Bread crumbs

  12. 1/4 cup 49g / 1.7oz Egg substitute

  13. 1 cup 237ml Fat-free mozzerella

  14. Onion

  15. Garlic powder

  16. Paprika

  17. 1 teaspoon 5ml Oregeon - thyme and Basil

  18. Fresh ground pepper - vary to

  19. Taste

Instructions Jump to Ingredients ↑

  1. Cook the lasagna according to package. Mix the whole container of cottage cheese with the bread crumbs, chives, egg-substitute, herbs and spices (except paprika!). 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 the cottage cheese mixture. ON thop of this a layer of chopped peppers and onions. Then slice tomatoes in whole circular slices and place a layer on top of the other ingrediants.

  2. Then a layer of tomatoe sauce. Repeat one more time.

  3. On the top add the mozzerella, if desired, and sprinkle that with about 1/2 tsp of paprika. Bake at roughly 350-375 for about 45 minutes. I have made this alot and even my SAD friends swear by it.

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