Ronda's Vegetarian, Low Carb Lasagna
2 Medium Eggplant
2 Tablespoons minced garlic
Portabella Mushrooms - I used four caps
Veggies of choice - I used 1 green pepper and 2 purple peppers (it's what I had on hand, a red sweet pepper would work nicely), and some fresh spinach.
2 16 Oz Cans Low Sodium Tomato Sauce*
1 Small Can Low Sodium Tomato Paste*
1 32 oz Can Low Sodium Whole Tomatoes - crush by hand or with wooden spoon
2 Tablespoons Italian Seasoning - No Salt Added
1 Cup Low Fat Cottage Cheese
Low Fat Mozzarella or Italian Blend Cheese
Parmesan Cheese Blend (Optional)
*Note: You can use a low sodium, preferably sugar-free pasta sauce instead.
Preheat oven to 400°
Peel eggplant and slice length wise in 1/8 to 1/4 inch strips
Place on parchment lined cookie sheet and roast for 5 minutes each side.
Reduce oven to 375°
Add garlic, mushrooms, onions, and peppers (any other veggies)
Add Spinach - if using
While sauce is simmering combine cottage cheese, egg, and mozzarella. I also added a little Parmesan blend cheese. I did not put exact measurements on the mozzarella and Parmesan as I probably use a little less than most people.
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