Vegetarian Pasta-Free Lasagne - 166 calories *pics*
mrskatie80
Posts: 133 Member
in Recipes
I am a lasagne freak. I LOVE it.
But HATE dealing with the total overload of calories for what seems like such a small portion. NOT ANY MORE!!!
This totally guilt free version has NO meat, NO pasta and uses low fat cottage cheese.
Seriously, you can't go wrong.
Recipe and nutritional info below.
PS: I *just* had this for breakfast as couldn't wait for tonight!
Vegetarian Pasta-free Lasagne
Whole large eggplant (425g)
Field mushrooms (235g)
Raguletto Classic bolognaise sauce (500g jar)
1 tsp raw sugar
Mixed herbs
Brown onion (125g)
2 x zucchinis
500g low fat creamed cottage cheese
1 egg
2 cups baby spinach
100g grated cheddar/mozarella blend
Finely dice eggplant, mushrooms and onion and dry fry in a large saucepan until browned off.
Add bolognaise sauce, herbs, sugar and combine. Take off heat and sit off to one side.
For cheese sauce purée cottage cheese with the egg and sit to one side.
Thinly slice zucchini into strips. Lay out in a single layer on a baking sheet and salt lightly. Grill both sides until cooked and slightly dehydrated (to remove as much moisture as possible)
Lay a thin layer of the eggplant mix in the bottom of a 20cm x 30cm baking dish. Top with a layer of zucchini strips, followed by a layer of cheese sauce and then a single layer of spinach. Repeat until all ingredients are used up. Finish with the grated cheese and then bake at 175 degrees for 35- 45 minutes or until crispy and golden on top. Let rest for 30 minutes before cutting and serving.
Serves 8.
166 calories per serve
15g carbs
6g fat
15g protein.
But HATE dealing with the total overload of calories for what seems like such a small portion. NOT ANY MORE!!!
This totally guilt free version has NO meat, NO pasta and uses low fat cottage cheese.
Seriously, you can't go wrong.
Recipe and nutritional info below.
PS: I *just* had this for breakfast as couldn't wait for tonight!
Vegetarian Pasta-free Lasagne
Whole large eggplant (425g)
Field mushrooms (235g)
Raguletto Classic bolognaise sauce (500g jar)
1 tsp raw sugar
Mixed herbs
Brown onion (125g)
2 x zucchinis
500g low fat creamed cottage cheese
1 egg
2 cups baby spinach
100g grated cheddar/mozarella blend
Finely dice eggplant, mushrooms and onion and dry fry in a large saucepan until browned off.
Add bolognaise sauce, herbs, sugar and combine. Take off heat and sit off to one side.
For cheese sauce purée cottage cheese with the egg and sit to one side.
Thinly slice zucchini into strips. Lay out in a single layer on a baking sheet and salt lightly. Grill both sides until cooked and slightly dehydrated (to remove as much moisture as possible)
Lay a thin layer of the eggplant mix in the bottom of a 20cm x 30cm baking dish. Top with a layer of zucchini strips, followed by a layer of cheese sauce and then a single layer of spinach. Repeat until all ingredients are used up. Finish with the grated cheese and then bake at 175 degrees for 35- 45 minutes or until crispy and golden on top. Let rest for 30 minutes before cutting and serving.
Serves 8.
166 calories per serve
15g carbs
6g fat
15g protein.
0
Replies
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don't know why it cut my photos in half - but you get the idea right?
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that's just the stupid forums.
That's a good recipe. I've used the same one and included kangaroo mince also for mega protein & still low fat.0 -
this looks really great!!! I'm gluten intolerant so this will make a great recipe for me!!!0
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Haven't seen kanga mince, but I obviously haven't been looking very hard to be honest!
Minced our own with the car a few weeks back....but hardly something that would translate well into a recipe 0 -
Looks scrummy - thanks for posting!0
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yummy yummy0
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Haven't seen kanga mince, but I obviously haven't been looking very hard to be honest!
Minced our own with the car a few weeks back....but hardly something that would translate well into a recipe
Poor kanga....
This recipe looks interesting....I've never actually eaten eggplant before, though. I might give it a try. I doubt my husband will eat it but oh well. The kids probably will, if no one else does.0 -
Looks awesome!0
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YUM!! Will make this on Saturday!0
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Haven't seen kanga mince, but I obviously haven't been looking very hard to be honest!
Minced our own with the car a few weeks back....but hardly something that would translate well into a recipe
Poor kanga....
This recipe looks interesting....I've never actually eaten eggplant before, though. I might give it a try. I doubt my husband will eat it but oh well. The kids probably will, if no one else does.
He won't even know it's in there
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Looks fab!! What do you use to slice the courgettes (zucchinis) lengthways?
Edit: Not sure if any of you have seen the posts about Hairy Dieters but another alternative to pasta/lasagne sheets is leeks, which they used the first episode of their show0 -
hmm
wonder if i made this and didn't tell hubby about the "lasagna " he might try it??
we're looking ofr some low carb meals for a friend.0 -
that's just the stupid forums.
That's a good recipe. I've used the same one and included kangaroo mince also for mega protein & still low fat.
How would you describe what kangaroo taste like?0 -
Will have to give this a try!0
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We had Veggie Lasagna last night too - used zucchini strips like that to cut down on the amout of pasta we used (2 layers of pasta and 2 layers of zucchini). Still used part-skim ricotta, part-skim mozzarella, and a bit of parmesan. It came in at 269 calories for a HUGE slice (like 1/8 of a 13X10 pan!). I LOVE Lasagna!!!
Edited for spelling. 0 -
bump0
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I am going to make this on Saturday. Thanks so much for this great idea.0
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This looks delicious! Bump!0
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I am a lasagne freak. I LOVE it.
But HATE dealing with the total overload of calories for what seems like such a small portion. NOT ANY MORE!!!
This totally guilt free version has NO meat, NO pasta and uses low fat cottage cheese.
Seriously, you can't go wrong.
Recipe and nutritional info below.
PS: I *just* had this for breakfast as couldn't wait for tonight!
Vegetarian Pasta-free Lasagne
Whole large eggplant (425g)
Field mushrooms (235g)
Raguletto Classic bolognaise sauce (500g jar)
1 tsp raw sugar
Mixed herbs
Brown onion (125g)
2 x zucchinis
500g low fat creamed cottage cheese
1 egg
2 cups baby spinach
100g grated cheddar/mozarella blend
Finely dice eggplant, mushrooms and onion and dry fry in a large saucepan until browned off.
Add bolognaise sauce, herbs, sugar and combine. Take off heat and sit off to one side.
For cheese sauce purée cottage cheese with the egg and sit to one side.
Thinly slice zucchini into strips. Lay out in a single layer on a baking sheet and salt lightly. Grill both sides until cooked and slightly dehydrated (to remove as much moisture as possible)
Lay a thin layer of the eggplant mix in the bottom of a 20cm x 30cm baking dish. Top with a layer of zucchini strips, followed by a layer of cheese sauce and then a single layer of spinach. Repeat until all ingredients are used up. Finish with the grated cheese and then bake at 175 degrees for 35- 45 minutes or until crispy and golden on top. Let rest for 30 minutes before cutting and serving.
Serves 8.
166 calories per serve
15g carbs
6g fat
15g protein.
It looks fantastic thanks for the recipe!0 -
It looks awesome! Thanks for sharing!
However, a word of warning:
I believe bolognese sauce generally contains meat. Perhaps that Ragu version does not, but in my part-Italian mind (and Google confirmed), meat (beef or pork) is what makes the difference between marinara and bolognese.
So if that sauce contains meat, it would not be vegetarian.
However, it would be easy to substitute regular marinara (tomato sauce) for bolognese :happy:0 -
It looks awesome! Thanks for sharing!
However, a word of warning:
I believe bolognese sauce generally contains meat. Perhaps that Ragu version does not, but in my part-Italian mind (and Google confirmed), meat (beef or pork) is what makes the difference between marinara and bolognese.
So if that sauce contains meat, it would not be vegetarian.
However, it would be easy to substitute regular marinara (tomato sauce) for bolognese :happy:
Sorry, that would be Raguletto Bolognese, which is available in Australia. Here in the US we have Ragu, which is also a Unilever product, hence my confusion.
However, it still may contain meat. (I'm not a vegetarian, so I don't mind!)0 -
that's just the stupid forums.
That's a good recipe. I've used the same one and included kangaroo mince also for mega protein & still low fat.
How would you describe what kangaroo taste like?
gamey and like nothing else I've tried.
In lasagne,chili etc. you can't tell the difference because of the spices.0 -
Bump;-)Thnx!:flowerforyou:0
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Looks awesome!0
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This looks amazing! Definitely going to have to try this0
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Bump. I want to eat that right now!0
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Thanks!!!0
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bump0
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This looks delicious!!! I might try to make it this weekend. Thank you0
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Bump! 0
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