Veggie Lasagna - high veggie/high fiber/low fat

Veggie Lasagna - high veggie/high fiber/low fat
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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Veggie Lasagna - high veggie/high fiber/low fat calories by ingredient
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Introduction

Using cauliflower to reduce the need for cheese - yum! Using cauliflower to reduce the need for cheese - yum!
Number of Servings: 12

Ingredients

    1 whole cauliflower head
    1/2 eggplant
    2 jars Muir Glen Organic Tomato Sauce
    12 Healthy Harvest Whole Grain Lasagnas
    1 pack of mushrooms
    10 oz raw spinach
    2 cups Cabot Mozzarella
    2 tablespoons Soft Cheese (farmer's market)
    1 Tablespoon extra virgin Olive Oil
    1-2 cloves garlic
    1/4 cup almond milk
    1/4 cut veggie stock (Kitchen Basics)

Tips

Could use 2X more cauliflower and perhaps less sauce - I'll be adjusting in time.


Directions

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

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