Veggie Lasagna - high veggie/high fiber/low fat
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 whole cauliflower head1/2 eggplant2 jars Muir Glen Organic Tomato Sauce12 Healthy Harvest Whole Grain Lasagnas1 pack of mushrooms10 oz raw spinach2 cups Cabot Mozzarella2 tablespoons Soft Cheese (farmer's market)1 Tablespoon extra virgin Olive Oil1-2 cloves garlic1/4 cup almond milk1/4 cut veggie stock (Kitchen Basics)
Puré cauliflower till soft & blend in blender, add milk and vegetarian stock till smooth. Add 1/2 bag mozzarella ad the soft cheese to the cauliflower mixture and set aside.
Cook 12 pieces of lasagna and set aside.
Chop or slice mushrooms and sauté in olive oil with garlic toss in Spinach to wilt and set aside.
Sauté eggplant on grill with olive oil till soft and set aside.
Layer all ingredients in a 9 X13 baking dish - tomato sauce, noodles, cauliflower cheese, spinach & mushrooms, repeat with what's left and end with eggplant circles on top. Sprinkle dish with the remaining mozzarella. Bake for 30 minutes at 350.
Serving Size: 12
Cook 12 pieces of lasagna and set aside.
Chop or slice mushrooms and sauté in olive oil with garlic toss in Spinach to wilt and set aside.
Sauté eggplant on grill with olive oil till soft and set aside.
Layer all ingredients in a 9 X13 baking dish - tomato sauce, noodles, cauliflower cheese, spinach & mushrooms, repeat with what's left and end with eggplant circles on top. Sprinkle dish with the remaining mozzarella. Bake for 30 minutes at 350.
Serving Size: 12
Nutritional Info Amount Per Serving
- Calories: 218.1
- Total Fat: 8.8 g
- Cholesterol: 14.4 mg
- Sodium: 524.3 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 5.9 g
- Protein: 11.7 g
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