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Zone Diet Zoned Veggie Lasagna

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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