Nonfat Vegetarian Lasagna

Nonfat Vegetarian Lasagna
Nonfat Vegetarian Lasagna

How American is lasagna? Totally, because America is the only place I’ve ever eaten it. Never had a good lasagna Down Under.
Since we’ve improved the old version by lowering the fat, we’re going to claim it. And according to all our famous taste testers, this baby can be served to the best of the lasagna lovers and they’ll love it.


As every lasagna lovers knows:
Just as good, if not better, the next day…
Put it together with a green salad, toast and a little vinaigrette on the side, and you’ve got yourself a great-tasting meal.

Don’t tell anyone, but check it out; no meat. Chunks of veggie burger cooked and crumbled, loads of sautéed mushrooms, and nonfat cheeses. They’ll never know, but believe me, your thighs will.

1 lb mushrooms, sliced

1/2 cup chopped, and sweated bell pepper

4 vegetarian burger patties, browned in an oven or pan, and broken into pieces

4 cups marinara sauce

1 tbsp Italian seasoning

2 tbsp dried basil

Different seasonings may need to add for favoring.

1 package lasagna noodles, cooked according to package direction.

2 cups grated nonfat mozzarella cheese

2 cups nonfat cottage cheese

1/4 cup nonfat or low-fat Parmesan cheese

Preheat oven to 375 degrees

sweat all the vegetables for 5 minutes. Add the browned broken-up vegetarian burger to the pan. Add marinara sauce, Italian seasoning and spices. Cook over low heat for 10 minutes

Put a thin layer of sauce on the bottom of a 10-by-13-inch baking pan. Follow with a layer of noodles and another layer of sauce. Sprinkle mozzarella cheese over and dot with table spoonful of cottage cheese. Sprinkle with Parmesan and each of the spices. Repeat, ending with cheese on top.

Bake at 375 degree for approximately 40 minutes, uncovered.

The recipe is provided by susan

The photo is credit by

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