This is a variation of the lasagna recipe I got from my mom. I tried to cut down on the fat by using fat free cottage cheese and egg whites, also adding spinach and removing the beef. This turned out quite well and can even be doubled easily for freezing.
½ lb lasagna noodles, cooked
1 pkg frozen chopped spinach, thawed and drained
1 jar spaghetti sauce
3 cups mozzarella cheese, shredded
16 oz Fat-free Cottage cheese
2 Egg whites
1 Tbs
Parsley Flakes
½ cup Parmesan Cheese
1. Begin cooking lasagna noodles according to package directions.
2. Shred enough mozzarella cheese to cover a 9x13 pan, set aside to top lasagna. Shred remaining cheese and mix with spinach, cottage cheese, egg whites, parsley and salt and pepper to taste.
3. Ladle 1 cup spaghetti sauce into 9x13 baking dish. Next Layer 3 noodles, 1 cup cheese mixture, and 1/3 remaining spaghetti sauce in pan. Repeat twice, ending with sauce.
4. Sprinkle Parmesan cheese on top and then cover with the reserved mozzarella cheese. Bake at 350° for 30 minutes or until bubbly.
To serve frozen lasagna, preheat oven to 400 degrees and heat covered for 75 minutes, then uncover and heat 15 more minutes.
Servings: 6
This is a variation of my Mom's lasagna.
Showing posts with label meatless. Show all posts
Showing posts with label meatless. Show all posts
Thursday, May 8, 2008
Taco Salad
This tastes great and is quick and easy - just remember to allow time for it to marinate. If you want to save a few calories, this works fine with Fat-free Catalina and you can leave out the olives. Enjoy!
1 can diced tomatoes, drained (petite diced are my favorite)
1 can kidney beans, drained
1 can green beans, drained
3 green onions, chopped
¾ cup Catalina dressing
1 cup cheddar cheese, shredded (I like sharp cheddar)
¼ can olives, sliced
½ cup Fritos or tortilla chips
4 cups lettuce, shredded
1. Combine tomatoes, kidney beans, green beans, green onions and dressing in a bowl. Cover and marinate for 3 hours in the refrigerator.
2. After 3 hours of marinating, add cheese and olives. Add chips as desired and serve over lettuce.
Servings: 6
I got this recipe from a friend (Kristi) when I was first married.
1 can diced tomatoes, drained (petite diced are my favorite)
1 can kidney beans, drained
1 can green beans, drained
3 green onions, chopped
¾ cup Catalina dressing
1 cup cheddar cheese, shredded (I like sharp cheddar)
¼ can olives, sliced
½ cup Fritos or tortilla chips
4 cups lettuce, shredded
1. Combine tomatoes, kidney beans, green beans, green onions and dressing in a bowl. Cover and marinate for 3 hours in the refrigerator.
2. After 3 hours of marinating, add cheese and olives. Add chips as desired and serve over lettuce.
Servings: 6
I got this recipe from a friend (Kristi) when I was first married.
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