Very Low Fat Vegetarian Lasagna

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Very Low Fat Vegetarian Lasagna calories by ingredient
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Introduction

If you are expecting a decadent lasagna this may not quite be what you are looking for, but it tastes great to me and satisfies my want for filling italian food. This recipe is full of protein and fiber and the fat is very low. If you are expecting a decadent lasagna this may not quite be what you are looking for, but it tastes great to me and satisfies my want for filling italian food. This recipe is full of protein and fiber and the fat is very low.
Number of Servings: 6

Ingredients

    For Sauce:
    3c crushed tomatoes (about 2 cans)
    2-3 cloves garlic
    1T italian seasoning
    1 green bell pepper, chopped
    1 pkg Yves vegetarian ground round

    For Cheese:
    3c nonfat cottage cheese
    1/2 cup egg beaters (or equivalent)
    salt to taste

    To assemble:
    1 eggplant, sliced into ~1/8" rounds
    6 oz lasagna noodles
    2T balsamic vinegar

Tips

Note that I don't seem to need to cook the lasagna noodles before assembling them in this recipe even if I buy the kind that say you should cook them.


Directions

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.

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