I did a bad bad thing. I computed calories in sausage lasagna. It was ugly.
So I decided to substitute thinly sliced vegetables for noodles and cottage cheese for the ricotta in an effort to appease my pants that are currently revolting in a constricting manner.
I had my doubts but it really is quite scrumptious. I’m not too sad about the decrease in time spent on the elliptical either.
large container low fat cottage cheese
jar of marinara sauce
lean ground beef
mozzarella cheese (grated)
1/4 C parmesan cheese (grated)
This first step is not crucial but your lasagna may be soupy if you don’t. Preheat ovens to 375 degrees thinly slice the eggplant and zucchinis. Place on baking sheets and place in oven for ten minutes to dehydrate. Turn oven up to 400 degrees for the lasagna.
Brown the meat and add the sauce. Combine the egg, parmesan, and cottage cheese. In a 9×13 baking dish layer sauce, veggie “noodles”, spinach leaves, mozzarella cheese, and cottage cheese mixture continue to layer until you have used all of your ingredients. Top with mozzarella cheese and bake for 25-30 minutes.