Low-Fat Vegetable Lasagna
Submitted by Bill1000
Ribbons of spinach, carrots, and zucchini stack between lasagna noodles with a nutmeg-spiced cottage cheese sauce for a surprisingly rich vegetarian bake.
YIELD
4 servingsPREP
45 minCOOK
45 minREADY
90 minThis isn’t your typical red-sauce lasagna.
A white sauce laced with nutmeg and pepper coats layers of cottage cheese mixed with shredded vegetables, creating a lighter but still indulgent dish.
The key is squeezing that spinach bone-dry so your lasagna doesn’t turn into a watery mess, and the double-bake technique (covered, then uncovered) gives you a golden, bubbling top.
Kitchen Tips
- Really squeeze that spinach, use a clean kitchen towel to wring out every drop
- The cottage cheese mixture should be thick enough to hold its shape when spreading
- Substitute Greek yogurt for half the cottage cheese for extra protein and tang
Ingredients
Directions
Cook lasagna according to package directions, drain and lay out on waxed paper or counter top to cool.
Combine 1 and ½ cup of cottage cheese, vegetables, mozzarella cheese, salt and egg.
Cut the lasagna to fit a 8×8 baking dish .
Place a layer of lasagna in the bottom of a greased 8×8 dish.
Spread with ½ the cheese mixture.
Cover with the small ends of lasagna.
Spread with remaining cheese mixture and remaining lasagna.
In a skillet, sauté onion in oil until tender.
Stir in flour, nutmeg & pepper.
Stir in chicken broth & 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 350℉ (180℃) for 45 minutes.
Uncover and bake until lightly browned at 400℉ (200℃).
Cool for 10 minutes before serving.
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