This
delicious vegetarian lasagne uses slices of eggplant in place of the pasta sheets,
so you can enjoy a warm, tasty meal without blowing your calorie limit.
Low-fat, low-carb, and easy to make, this lasagne gives you a strong vegetable
hit, with a rich taste that the whole family will enjoy.
Each
serving contains only 250 calories, with 6.3 grams of fat. It also has 19 grams
of protein, so it’s a guilt-free way to enjoy your favourite Italian meal while you lose weight. This
recipe makes 6 serves.
What you’ll need…
2 large eggplants, peeled and sliced
1 tablespoon of garlic powder
1 small onion, diced
3 cloves garlic
2 medium tomatoes, diced
680 ml tomato pasta sauce
300 grams fresh spinach
Half a cup of fat-free cottage
cheese
85 grams low-fat mozzarella cheese
3/4 cup light parmesan cheese
Directions…
Season the eggplant slices with a
sprinkling of salt. Let sit in a colander for 30 minutes, then rinse.
Preheat
the oven to 175 degrees C. Place the eggplant slices on a baking sheet,
sprinkle garlic powder on the top and bake for ten minutes.
Cook the
onion, tomatoes, garlic and spinach over medium heat for a few minutes until
fragrant. Add the tomato sauce and let simmer for another ten minutes.
Mix the cheeses together in a
medium bowl and set aside.
Layer the eggplant, spinach mixture and cheese in a greased baking dish.
Save some of the cheese and make it the top later.
Bake for 30 minutes or until
heated through. The eggplant should be easily pierced with a fork. Then cut
into 6 equal pieces and serve hot!
And there you have it- a delicious, high protein meal for only 250 calories. This
is a great healthy alternative to those heavy pastas we often crave during the
cold winter months. Feel warm and full, and still stay within your calorie
limit. This eggplant lasagne is sure to become a winter diet favourite.