Weekend Meal Preparation: Meatless Lasagna

itSunday evening has been jam packed with grocery shopping and meal preparation.  I made a few dishes for the week and I’d like to share the recipes.

This is a really quick veggie recipe that can be prepared in 10 minutes and cooks in 45-50 minutes.

I got this recipe from a friend who found this recipe on the Kayla’s Kitchen website.  I follow this recipe, with a small change.

Ingredients:

  • 1 medium or large eggplant
  • 2 large zucchini, cut lengthwise about 5/8 inch thick
  • 2 cans of tomato-basil pasta sauce (fresh, canned or bottled)
  • 1-500g pack of fat free cottage cheese
  • 4 eggs
  • 4 cups of shredded low-fat cheese

Instructions:

Preheat oven to 400F. Simmer the pasta sauce to reduce.  Beat 4 eggs in a mixing bowl and stir in cottage cheese.  Unlike the recipe, I do not grill the eggplant and zucchini.  I find that cooking them raw allows them to be a little bit more crunchier.

Spray casserole/lasagna dish with non-stick spray.  Make a layer of eggplant slices, a layer wit half of the pasta sauce, a layer of half the cottage cheese and egg mixture and 2 cups of shredded cheese.
eggplMake another layer with zucchini slices, remaining pasta sauce, cottage cheese and egg mixture, and remaining 2 cups of shredded cheese.zucc
Bake for about 45 minutes, or until the cheese is melted and bubbling.  I bake mine covered, after the 45 minutes I remove the lid and bake for another 5 minutes to brown the cheese.
IMG_0732Let the lasagna sit for 15 minutes before cutting, when you cut there is a lot of liquid, but this disappears after refrigeration.
The original recipe does not recommend freezing.
Enjoy!
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One thought on “Weekend Meal Preparation: Meatless Lasagna

  1. Pingback: Weekend Meal Preparation: Carrot Soup | The Lifestyle Curve

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