Vegetable “Lasagna”

  • 4 servings (2144g)
  • 1 hour 10 minutes
  • Vegetarian, gluten-free

 

NUTRITION PER SERVING (536g)

371 calories

42P / 35C / 7F / 8 fiber

 

MFP ENTRY

DLD Vegetable “Lasagna”

 

INGREDIENTS

  • 8g olive oil

  • 200g carrots, diced

  • 260g mushroom, diced

  • 160g onion, diced

  • 430g no sugar added traditional Italian pasta sauce (Prego)

  • Dash of salt

  • ½ tsp each oregano & basil

  • 540g 2% fat cottage cheese

  • 148g roasted red peppers(from a jar)

  • 2 cloves garlic

  • 75g egg whites

  • 232g zucchini, sliced thin lengthwise

  • 235g Palmini heart of palm lasagna sheets (you can get these on Amazon)

  • 230g fat free shredded mozzarella cheese

DIRECTIONS

  1. Preheat the oven to 400 degrees and spray a 9x13 pan with nonstick spray.
  2. In a large skillet, heat olive oil over medium heat. Add carrots, onions, and mushrooms with a dash of salt. Cook until veggies are soft and liquid has cooked off.
  3. Add oregano, basil, and pasta sauce to the veggie mixture. Keep cooking on medium-low while you prep the other ingredients.
  4. In a blender, combine 300g cottage cheese, egg whites, roasted peppers, and garlic. Blend until smooth. Transfer to a bowl and add 240g of cottage cheese. Set aside.
  5. Place a layer of zucchini on the bottom of the 9x13 pan. This should be all of your zucchini.
  6. Place a thin layer of the veggie mixture on top, followed by a drizzle of the cottage cheese mixture and a sprinkle of cheese. Place a layer of Palmini lasagna over that. Repeat layering of veggies, cheese sauce and shredded cheese twice. You’ll end up with 3 layers total, finishing with shredded cheese - it's ok if layering isn’t perfectly even.
  7. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes. Allow to cool completely before cutting and serving.

 

 

Back to DLDNation Blog