Very Low Fat Vegetarian Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
For Sauce:3c crushed tomatoes (about 2 cans)2-3 cloves garlic1T italian seasoning1 green bell pepper, chopped1 pkg Yves vegetarian ground roundFor Cheese:3c nonfat cottage cheese1/2 cup egg beaters (or equivalent)salt to tasteTo assemble:1 eggplant, sliced into ~1/8" rounds6 oz lasagna noodles2T balsamic vinegar
Prepare the sauce by combining the tomatoes, seasonings and chopped bell pepper in a medium saucepan on the stove. Heat and simmer on low for at least 30 minutes, up to an hour if you have time for the flavors to blend. Add the package of ground round once the sauce is done.
Prepare the cheese by combining the cottage cheese and egg beaters in a blender or food processor. Blend until cottage cheese curds become smooth (I use a Vitamix blender so this doesn't take long, but i doubt the flavor would be affected much if the cottage cheese isn't perfectly smooth).
Preheat your oven to 350 F.
Assemble the lasagna. Layer half of the eggplant slices in the bottom of a 9x13 baking dish. Drizzle the balsamic vinegar over the layer of eggplant. Layer half the noodles, evenly distributed, over the eggplant. Note that they will leave gaps, but they will expand as they cook so its okay. Spread half of the cheese mixture over the noodles, then half of the tomato sauce. Repeat layers.
Since this fills a baking dish quite full, I put the lasagna dish on a large piece of foil or cookie sheet to avoid making a huge mess in the oven. Bake at 350F for one hour and enjoy.
Prepare the cheese by combining the cottage cheese and egg beaters in a blender or food processor. Blend until cottage cheese curds become smooth (I use a Vitamix blender so this doesn't take long, but i doubt the flavor would be affected much if the cottage cheese isn't perfectly smooth).
Preheat your oven to 350 F.
Assemble the lasagna. Layer half of the eggplant slices in the bottom of a 9x13 baking dish. Drizzle the balsamic vinegar over the layer of eggplant. Layer half the noodles, evenly distributed, over the eggplant. Note that they will leave gaps, but they will expand as they cook so its okay. Spread half of the cheese mixture over the noodles, then half of the tomato sauce. Repeat layers.
Since this fills a baking dish quite full, I put the lasagna dish on a large piece of foil or cookie sheet to avoid making a huge mess in the oven. Bake at 350F for one hour and enjoy.
Nutritional Info Amount Per Serving
- Calories: 321.3
- Total Fat: 2.1 g
- Cholesterol: 10.2 mg
- Sodium: 903.9 mg
- Total Carbs: 49.8 g
- Dietary Fiber: 10.4 g
- Protein: 33.7 g
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