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Zone Diet
Zoned Veggie Lasagna
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Contributed
by:
Anne-Marie B.
Ingredients:
- 1
bread loaf pan
- 2
medium zucchini
- 5-6
mushrooms, sliced
- 1/2
cup chopped Spanish onion (10g C)
- 1 cup
low-fat spaghetti sauce (i.e. Healthy Choice) (24 g C)
- 2
tablespoons tomato paste
- Sweet
basil, oregano, garlic to taste
- 1/2
cup veggie ground round or 5 tablespoons TVP (15g P, 6g C)
- 2
tsp. canola or olive oil (9g F)
- 1/4
cup egg beaters (5g P)
- 1/3
cup 1% cottage cheese (10g P, 4g C)
- 1/2
cup shredded 3-blend cheese or mozzarella cheese (18g P, 10g F)
- 2
tablespoons light parmesan cheese (6g P, 2g F)
Directions:
-
Slice zucchini lengthwise into 6 even slices and brush
or spray with olive oil.
-
Broil for about 5 minutes or until desired tenderness is
reached. (Note: The zucchini will not soften when baking
in lasagna).
-
Sauté mushrooms and onions in oil. Add veggie ground
round last 2 minutes of cooking.
-
Add spaghetti sauce, tomato paste and spices and heat
thoroughly. Mix cottage cheese with egg beaters.
-
Put some sauce mixture in bottom of bread loaf pan.
-
Layer 2 slices of zucchini. Top with 1/3 of sauce
mixture, then 1/3 of cottage cheese mixture and 1/3 of
shredded cheese.
-
Repeat layers 2 more times ending with shredded cheese.
Sprinkle parmesan cheese on top.
-
Cover with foil and bake @ 350 degrees for 30 minutes.
-
Remove foil and bake for another 20 minutes.
-
Uncover and let stand for 10 minutes covered with foil.
-
Cut in half. Serve with salad to round out carbs with
each serving.
Remark: Makes 2 servings (4 blocks each).
Total = 54P (8 blocks), 21F (7 blocks), 54 C (6 blocks).
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