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Categories:
lasagna noodles Mozzarella cheese carrots zucchini cottage cheese eggs onions vegetable oil flour nutmeg chicken broth Parmesan salt white pepper
Viewed: 51 - Published at: 5 years agoIngredients
- 8 ounces lasagna noodles
- 2 ounces mozzarella cheese shredded
- 1 each spinach frozen package, chopped, thawed, well drained
- 1/2 cup carrots shredded
- 1/2 cup zucchini shredded
- 1 pint cottage cheese non-fat
- 1 each eggs or one quarter cup egg appears
- 1 each onions chopped
- 1 tablespoon vegetable oil
- 1 tablespoon flour, all-purpose
- 18 teaspoon nutmeg
- 1/2 cup chicken broth
- 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated
- 1/2 teaspoon salt
- 18 teaspoon white pepper
Method
- Cook lasagna according to package directions, drain and lay out on waxed paper or counter top to cool.
- Combine 1 and 1/2 cup of cottage cheese, vegetables, mozzarella cheese, salt and egg.
- Cut the lasagna to fit a 8x8 baking dish.
- Place a layer of lasagna in the bottom of a greased 8x8 dish.
- Spread with 1/2 the cheese mixture.
- Cover with the small ends of lasagna.
- Spread with remaining cheese mixture and remaining lasagna.
- In a skillet, saute 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 350F (180C) for 45 minutes.
- Uncover and bake until lightly browned at 400F (200C).
- Cool for 10 minutes before serving.
