Lovely Low Fat Meatless Lasagna

Meatless, low fat and low carbohydrate lasagna. I did not intend to make lasagna today but I need something for my lunch this week. I had some Morningstar Farms

 veggie crumbles and Dreamfields

 pasta. So, I went for it. I have eaten 2 servings for dinner already. Not quite like the real thing but pretty tasty.




Lovely Low Fat Lasagna


1 package of frozen Morning Star Farms veggie crumbles

1 14 oz can of diced tomatoes

1/2 can tomato paste

1 14oz can veggie stock

1 tablespoon dried oragano, and or basil

1.5  box Dreamfields pasta

1 tablespoon olive oil

1 large purple onion

1 small zucchini diced

1 red or sweet pepper diced

large carton skim ricotta cheese or 1% low fat cottage cheese

1/2 cup of liquid egg whites 

1 cup Parmesan cheese grated

1-1/2  cups of skim mozzarella cheese grated  

salt pepper to taste.

Reserve ½ cup of each cheese for the top.


The rest is much like any lasagna. Sauté the onions and vegetables in olive oil, add the veggie crumbles,  stock, tomatoes, paste and spices. Bring to medium boil, set aside to cool. In a large bowl add the ricotta or cottage cheese, egg whites and 1/2 cup grated Parmesan cheese mix well. Cook one box of Dreamfields pasta, I used penne pasta this time.

 Now we can assemble the dish. Spray casserole dish with oil spray, add 1/4 of the noodles to the bottom, cover with a layer of cheese and egg mixture, next layer with the red sauce, and add 1/4 of the grated cheese, repeat until all ingredients are used up top with the last of the grated mozzarella and parmesan cheese.  Place dish on cookie sheet and cover top with aluminum foil. A good tip is the spray the foil with the veggie spray before putting on the dish. It makes it easy to remove and the cheese does not stick to the top. Bake in 350 degree oven for 50 minutes, or until bubbling, remove the foil and cook for 10 more minutes or until the top browns.

 It takes a few steps to make this dish and  it has some calories but nothing like the full blown version of the dish. I usually divide it into 12 portions and freeze some for later. Enjoy.


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