|
Peg Graham
True Blue Farmgirl
281 Posts
Peg
Chesapeake
Virginia
USA
281 Posts |
 Posted - Jun 04 2007 : 11:15:44 AM
|
Healthy Lasagna
Tomato Sauce:
Sauté’-
3 tbsp. olive oil
1 sliced onion
2 tbsp. minced garlic
1 c. chopped green pepper
2 tsp basil
1-2 tsp. oregano
salt and pepper
Brown onion until clear and soft. Then add-
1 small zucchini sliced with skin on
8 large mushrooms, sliced chunky
1/3 cup water
Cook till tender (10 minutes), then add:
2 tbsp. tomato paste
1 large can diced tomatoes
In a pot of boiling water (salted and olive oil, so noodles don't stick) Cook a box of Whole Wheat lasagna noodles (al dente) halfway and drain and add cold water to be able to handle noodles.
Filling:
Mix-
3 c. lowfat cottage cheese
2 beaten eggs
Salt and pepper (sm. amounts)
3 c. shredded low fat mozzarella cheese
Topping:
1 c. grated Reggiano Parmesano cheese
In a sprayed 9 x 13 pan –add a small amount of sauce to bottom of pan then layer-
1/3 noodles, blotches of filling, 1/3 sauce, 1 c. mozzarella. Repeat 2 more times if you have enough, otherwise, just do twice. Finish with sauce then sprinkle the top with mozzerella and the grated Reggiano Parmesano cheese.
Bake at 375 degrees for 45 minutes. This lasagna tastes even better after setting in the refrigerator overnight, then reheating.
Serves 6-8 people.
miles of smiles~
Peg |
|
Healthy Lasagna
