Wednesday, July 1, 2009

Cottage Cheese Lasagna

Didn't get a chance to take a picture when I made this. It turned out good, but a bit liquidy just because I decided to add a layer of spaghetti sauce in make this dish without the sauce. Use fat free cheeses to make it healthier.
  • 1 box lasagna noodles
  • 2 tablespoons oil
  • 1 large onion, chopped
  • 2 green bell peppers, chopped
  • 2 small zucchini or squash, chopped
  • 1 tsp garlic powder
  • 1/2 cup flour
  • 3 cups milk
  • 3/4 cup parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 package frozen chopped spinach, thawed
  • 1 small container cottage cheese
  • 1 medium container ricotta cheese
  • 2 1/2 cups shredded mozzarella cheese
Preheat oven to 375. Grease pan/dish. Boil water and cook lasagna noodles, drain. Sautee all veggies. Whisk flour and milk in pan, boil and cook until thick. Stir in 1/2 cup parmesan cheese, salt, pepper. Remove from stove, add spinach. In a different bowl mix cottage and ricotta cheeses. Layer noodles, spinach mix, cheese mix, mozzarella cheese, and sauteed veggies in any order. Bake for 35 minutes.

No comments:

Post a Comment