So who doesn't love Italian food? I absolutely love it! The only issue yet again is the high fat and calories! Olive Garden's lasagna has 850 calories and 47 grams of fat. Shame on you Olive Garden! By taking out the hamburg and replacing it with filling vegetables, switching out white noodles for whole wheat, and using a lower fat cheese, I was able to get the nutrition facts for my veggie lasagna down to 243 calories and 4 grams of fat for one huge serving. I made this lasagna 1/2 with hamburg and real cheese for my parents and the other half for me with low fat cheese and no hamburg which is why the pictures may look half and half.
Ingredients:
- 1 jar of marinara sauce (I used Bertolli Olive Oil and Garlic)
- 1 Zuchinni sliced thin
- 1 large white onion diced
- 1 cup of mushrooms diced
- 1 medium sized egg
- 1/2 cup of fat free shredded mozzarella cheese (I used kraft)
- 2 cups of fat free cottage cheese
- 1/2 tbsp italian seasoning
- 4 oz of whole wheat lasagna noodles. (You will need 6 for this recipe, I used Ronzoni Healthy Harvest Wheat Lasagna Noodles)
Directions:
Preheat the oven to 350 degrees. Slice up the onion and mushrooms and cook in a frying pan. Slice the zuchinni with a potato peeler lengthwise like this...
In a mixing bowl, combine the sauce, cottage cheese, egg, and Italian seasoning. Mix well. In a casserole dish, spray it with PAM. Lay down around a cup of the mixture, top it off with the onion and mushroom mixture, and lay the zuchinni slices on top. Lay 3 lasagna noodles on top and repeat for one more layer.
Once you finish the second layer, top it off with the remaining sauce mixture and sprinkle with the shredded cheese. Place in the oven for 50 minutes, or until the noodles are cooked. Allow it to cool and settle for 10 minutes.
Nutrition Facts for 1 slice of Veggie Lasagna (This recipe makes 6 slices)
Calories - 240
Carbs - 37
Fat - 4
Protein - 18
Sodium - 873
Fiber - 6
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