Friday, June 10, 2011

Veggie Style Lasagna

This recipe is a little more detailed, but just as guilt free as the rest of my recipes! The basic concept is to replace the carbohydrates and sugar with vegetables.

Zucchini Lasagna

(Makes a 9x9 sized casserole dish)

2 Zucchini (sliced long ways and thin)
Can of Tomato Paste (shoot for the one containing less sugar)
1-2 cups Low Fat Cottage cheese
1-2 cups low-fat cheddar cheese
1 cup Mushrooms sliced
1/2 can of Olives sliced
1 bunch of green onion
1lb. Hamburger meat ( lean is best)
Garlic and spices to taste

1. Preheat the oven to 375.
2. In a frying pan- cook the hamburger meat until done, drain fat if any and set aside.
3. Slice both Zucchinis long ways, it done correctly you should have 4-5 slices that are pretty thin.
4. In the baking dish (9x9 casserole dish) lay the zucchini flat on the bottom. ( you will only be able to lay 3-4 slices down)
5. Take 1/2 of the cooked hamburger meat and spread evenly over the zucchini in the casserole dish.
6. Layer 1/2 the portion of cottage cheese, all the mushrooms, olives, onion, and tomato paste in the pan.
7. Again- layer the zucchini over the top of the ingredients in the pan followed by the rest of the ingredients except the cheese.
8. Bake Casserole for 15 minutes, or until the zucchini feels somewhat tender.
9. Add cheddar cheese to the top- bake until cheese is melted.


No comments:

Post a Comment