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Lasagna, Lower Fat (D, TNT)
Source: Self
Yield: 1 7"x11" pan

1/2 pound lasagna noodles, uncooked
2 cups sauce
1 to 2 bell peppers, sliced in rings
2 cups cottage cheese (measured after blending then draining through a cheesecloth for 12 to 24 hours)
1/4 cup liquid egg substitute or 1 egg
1 10-oz. package frozen chopped spinach, thawed and drained (if you want, not necessary if your family doesn't like spinach), reserve liquid
A couple of twirls of freshly ground nutmeg
A couple of twirls of freshly ground black pepper
2 tsp. dried basil
1 tsp. dried oregano
1 tsp. garlic powder (or 2 tsp. minced fresh garlic)

Mix the cheese with everything listed below it. Layer as follows:
1/4 cup sauce spread over the bottom of the pan
1/4 of the noodles (about 3 overlapping)
3/4 cup sauce
1/4 of the noodles (about 3 overlapping)
All the cheese mixture
1/4 of the noodles (about 3 overlapping)
3/4 cup sauce
1/4 of the noodles (about 2 overlapping)
1/4 cup sauce spread over the top
Sliced bell peppers (choose many colors)

Pour in about 3/4 cup water or the liquid from the drained spinach (with water, if necessary). Cover tightly and bake at 375° for 1 hour. Uncover, bake until all liquid is absorbed and peppers are browned nicely.

Poster's Notes:
My lasagna recipes aren't very formal as I've been whipping them together for so long! I think of lasagna as always having cheese so I don't tend to make a meat lasagna. I do do meat, veggies and pasta dishes with tomato sauce poured over rather than a lasagna-style dish.

I make smaller pans of lasagna as I find they cook better and they don't take up too much room on the table. For company, I just make 2 pans.

Posted by Donni Larson

Nutritional Info Per Serving: N/A