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TOPIC: Vegetarian Pasta-Free Lasagne - 166 calories *pics*

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September 19, 2012 9:29 PM
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!

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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.
September 19, 2012 9:30 PM
don't know why it cut my photos in half - but you get the idea right? ;)
September 19, 2012 9:54 PM
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.
September 19, 2012 9:55 PM
this looks really great!!! I'm gluten intolerant so this will make a great recipe for me!!!
  28439919
September 19, 2012 9:56 PM
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 ;)
September 20, 2012 12:44 AM
Looks scrummy - thanks for posting!
September 20, 2012 12:54 AM
yummy yummy
September 20, 2012 12:59 AM
QUOTE:

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.
  21119962
September 20, 2012 1:05 AM
Looks awesome!
  2538919
September 20, 2012 1:43 AM
YUM!! Will make this on Saturday!
  23604236
September 20, 2012 3:08 AM
QUOTE:

QUOTE:

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 smile
September 20, 2012 3:21 AM
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 show
Edited by kendrafallon On September 20, 2012 3:23 AM
  727698
September 20, 2012 3:33 AM
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.
  14996273
September 20, 2012 4:32 AM
QUOTE:

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?
  29283504
September 20, 2012 4:39 AM
Will have to give this a try!
  13926568
September 20, 2012 5:31 AM
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. :)
Edited by aprilwilliams2729 On September 20, 2012 5:32 AM
  27808766
September 20, 2012 5:36 AM
bump
  16410124
September 20, 2012 5:50 AM
I am going to make this on Saturday. Thanks so much for this great idea.
  22943605
September 20, 2012 5:50 AM
This looks delicious! Bump!
September 20, 2012 5:52 AM
QUOTE:

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!

Image not displayed


Image not displayed


Image not displayed


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!
  29283504
September 20, 2012 5:56 AM
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
  5503108
September 20, 2012 6:00 AM
QUOTE:

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!)
  5503108
September 20, 2012 3:33 PM
QUOTE:

QUOTE:

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.
September 20, 2012 3:36 PM
Bump;-)Thnx!flowerforyou
September 20, 2012 3:36 PM
Looks awesome!

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