Diet Blog

Low-fat vegetarian lasagne recipe

Thursday, 27 May 2010

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…

  1. Season the eggplant slices with a sprinkling of salt. Let sit in a colander for 30 minutes, then rinse.
  2. 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.
  3. 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.
  4. Mix the cheeses together in a medium bowl and set aside.
  5. Layer the eggplant, spinach mixture and cheese in a greased baking dish. Save some of the cheese and make it the top later.
  6. 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. 



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