Description
I had the brilliant idea the other day - a high protein vegetarian lasagna using my Cottage Cheese Flatbread as the lasagna noodles. That in combination with the cheese mix makes this a high protein vegetarian meal or side dish that's easy to prepare and feeds four.
Compared to a standard lasagna, this version is significantly lower in carbs and fat, while packing protein from the cottage cheese that I guarantee you won't taste. For other healthier Italian dishes, check out my Hassle Free Eggplant Parm and Leaner Eggplant Rollatini.
Compared to a standard lasagna, this version is significantly lower in carbs and fat, while packing protein from the cottage cheese that I guarantee you won't taste. For other healthier Italian dishes, check out my Hassle Free Eggplant Parm and Leaner Eggplant Rollatini.
Time
Prep Time:
30 minutes
Rest Time:
10 minutes
Cook Time:
1 hour
Total Time:
1 hours
40 minutes
Cost
Total Cost:
Cost per Serving:
$2.42
Ingredients
Serving(s)
Noodles
- 4 medium Cottage cheese flatbread
Sauce
- 1 batch, 3 cup Simple pasta sauce
Cheese Mix
- 1 large Egg
- 2 cup, blended Nonfat cottage cheese
- 1 cup Shredded mozzarella cheese, low moisture part skim
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tbsp Parsley, dried
Topping
- 2 tbsp Grated parmesan cheese
Instructions
Cook Mode Off: Prevents screen dimming
- Noodles
Below is a quick rundown on how to make my Cottage Cheese Flatbread.
Add all noodle ingredients (cottage cheese, egg whites, garlic powder, oregano, and psyllium husk) to a food processor, and blend until smooth.
Spread across 2 parchment lined baking sheets.
Bake at 350F for 30 minutes, or until lightly browned on the edges and set in the center.
Allow to totally cool before cutting each one in half, leaving you with 4 pieces. - Sauce
Below is a quick rundown on how to make my Simple Pasta Sauce.
Cut an onion into a small dice, and add to a preheated medium pot with olive oil and minced garlic over medium heat.
Cover and cook until translucent, about 5 minutes.
Add in the rest of the sauce ingredients (crushed tomatoes, oregano, basil, parsley, garlic powder, onion powder, black pepper, salt, and red pepper flakes).
Reduce the heat to low, and let simmer (covered) for about 30 minutes with occasional stirring.
Let cool completely. - Cheese
Crack an egg into a large bowl, and beat with a silicone spatula.
Add in the rest of the cheese ingredients (blended cottage cheese, shredded mozzarella, garlic powder, onion powder, and parsley).
Mix together, and set aside. - Assemble
Add a spoonful of sauce to the bottom of a 9" square baking pan.
Add your first "lasagna sheet" into the pan, and cover with 1/4 of your cheese mix (about 150 g or 2/3 cup).
Add 1/4 of your sauce on top of the cheese (about 200 g or 1 cup).
Repeat with the remaining noodles, cheese, and sauce.
Add some grated parmesan cheese on top.
- Bake
Cover with aluminum foil, and bake at 400F for about 45 minutes, or until the cheese is bubbly.
Remove the foil, and bake for an additional 15 minutes.
Garnish with parsley or basil, and let it cool for 10 minutes before cutting and serving.
Nutrition Facts
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Total Fat: 10.7g (14%
14 % of Daily Value (78 g)
)
Saturated Fat: 4.9g (24%
24 % of Daily Value (20 g)
)
Polyunsaturated Fat: 1.0g
Monounsaturated Fat: 3.5g
Cholesterol: 89mg (30%
30 % of Daily Value (300 mg)
)
Sodium: 1726mg (75%
75 % of Daily Value (2300 mg)
)
Total Carbohydrate: 47.9g (17%
17 % of Daily Value (275 g)
)
Fiber: 9.9g (35%
35 % of Daily Value (28 g)
)
Net Carbs: 38.0g
Total Sugar: 15.5g
Protein: 43.7g (87%
87 % of Daily Value (50 g)
)
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Vitamin B12: 1.73mcg (72%
72 % of Daily Value (2.4 mcg)
)
Vitamin D: 0.42mcg (2%
2 % of Daily Value (20 mcg)
)
------------------------------------------
Calcium: 583mg (45%
45 % of Daily Value (1300 mg)
)
Iron: 5.81mg (32%
32 % of Daily Value (18 mg)
)
Magnesium: 103mg (25%
25 % of Daily Value (420 mg)
)
Potassium: 1306mg (28%
28 % of Daily Value (4700 mg)
)
:
:
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:
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28.7
:
13.5
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:
8.2
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Sources of Inspiration
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