Ingredients
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8 ounces whole wheat lasagna noodles
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1 tablespoon butter
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2 tablespoons flour
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2 cups skim milk
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1/2 cup parmesan cheese
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1 cup onion (chopped)
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16 ounces frozen chopped broccoli (thawed and excess water removed)
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16 ounces fat-free cottage cheese
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1/2 cup egg substitute
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2 tablespoons cornstarch
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2 tablespoons Mrs. Dash garlic and herb seasoning
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2 cups part-skim mozzarella cheese, divided
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1 cup carrot (shredded)
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1 cup mushroom (chopped)
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16 ounces fat-free ricotta cheese
Instructions
- Heat oven to 350 degrees Fahrenheit.
- Boil lasagna noodles according to directions on box.
- In microwave safe bowl, melt butter for 30 seconds in a microwave oven.
- Add flour and stir until mixed.
- Add milk all at once.
- Cook in microwave on high for about 6 minutes, stirring every two minutes until thick.
- Add parmesan cheese and stir until melted.
- Saute onions, carrots and mushrooms in cooking spray until tender.
- Add drained broccoli and cook until warmed through.
- Mix cottage cheese and ricotta cheese with egg substitute, cornstarch and Mrs Dash seasoning.
- Pour 1/2 cup sauce in bottom of a 9X13 pan.
- Layer 3 noodles with 1/2 of cheese mixture, 3/4 cup of mozzarella, 1/2 of veggie mixture and 1/2 cup sauce.
- Repeat layers ending with noodles.
- Top with remaining sauce and cheese.
- Be sure to cover noodles completely with sauce.
- Bake uncovered for 30 minutes or until warmed through.