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Vegetable lasagna

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Ingredients/Components

pkg - 1 oz
cornstarch - 4 tsp
water - 1/4 c
dried dill weed - 1/2 tsp
skim milk - 1 c
grated Parmesan cheese - 1/2 c
green onions, sliced - 4 item
dash of pepper - 1 item
lasagna noodles - 6 item
low-fat cottage cheese, drained - 1/2 c
egg whites, slightly beaten - 2 item
nonstick spray - 1 item
shredded part-skim Mozzarella cheese 4 oz - 1 c

How to make vegetable lasagna:

Cook lasagne according to package; drain and rinse in cold water. Drain and set aside. Stir together egg whites, cottage cheese and 1/8 teaspoon pepper. Set aside.

Sauce: In medium saucepan, cook green onions in water, covered, about 3 minutes or until tender. Combine skim milk, cornstarch, dill weed and pepper. Add all at once to green onion mixture. Cook and stir until bubbly. Cook and stir 1 minute more. Gradually add Mozzarella cheese, stirring until melted. Stir in broccoli or green beans. Spray 10 x 6 x 2-inch baking dish. Place two noodles in dish, cut to fit if necessary. Spread 1/3 of cottage cheese mixture over noodles. Top with 1/3 of sauce, then sprinkle 1/3 Parmesan cheese over. Repeat 2 more times. Cover with foil. Bake at 350° for 30 minutes. Remove foil and bake 5 to 10 minutes more until heated through. Let stand 10 minutes before serving. Serves 6.

Recipe categories: Pasta, Main dish, Lasagna.

Rating:

3.4

Average rating: 3.4, total votes: 5

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