Monday, February 25, 2008
Light Veggie Lasagna
Light Vegetable Lasagna
By: Cristie Will
Ingredients:
9-noodles (8 ounces) Dried lasagna noodles
6-cupsBroccoli florets
1-largeBell pepper, chopped
2-cupsSliced mushrooms
2-cupsSliced Black olives
2-largeBeaten Eggs
16-ounces Low-fat cottage cheese
16-ounces Light ricotta cheese
3-tablespoonsItalian dried seasoning
3-cloves Garlic, minced
1-teaspoonSalt
1-teaspoonBlack Pepper
-teaspoonHot pepper sauce
3-cups (12 ounces) Shredded mozzarella cheese
Instructions:
Cook lasagna noodles according to directions on package; drain; rinse and drain. Set aside.
Steam broccoli, bell pepper and mushrooms for 6 to 8 minutes or until just tender. Remove from heat.
In a medium bowl combine eggs, cottage cheese, ricotta cheese, Italian seasoning, garlic, salt, black pepper, and hot pepper sauce.
Arrange 3 of the cooked noodles in a greased 3-quart rectangular baking dish. Spread with one-third of the ricotta cheese mixture. Top with one-third of the vegetable mixture and 1 cup of the mozzarella cheese. Repeat the layers twice more.
Bake, covered, in a 375 degree oven for about 45 minutes or until heated through. Uncover; let stand for 10 minutes before serving.
8 to 10 servings
You can always change out the veggies in this recipe if you don't like the combination. If you are a little sensitive to spice just leave out the pepper and hot pepper sauce. The pepper and hot pepper sauce perks up the flavor and you don't even realize the meat is missing.
Be sure to check out other great recipes at Cristie's Cookin and submit your favorite recipe for a free apron. Be sure to check out Cristie's specialty spices Ring It, Bling It and Zing It.
Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at http://www.cristiescookin.com and http://www.tjstokes.com
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