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Thread: Veggie Lasagna

  1. #1
    Elite Member Sweetie's Avatar
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    Default Veggie Lasagna

    Ingredients:
    1 lb. (about 3 medium-sized) zucchini; ends removed and sliced lengthwise into wide, flat strips
    1 large portabella mushroom; sliced into strips
    1 large eggplant; ends removed and sliced lengthwise into wide, flat strips
    15 oz. frozen chopped spinach; thawed, thoroughly drained and patted dry
    16 oz. canned tomato sauce with garlic flavoring
    1 cup frozen ground-beef-style soy crumbles
    1 egg white
    1 cup fat-free ricotta cheese
    1/2 cup shredded fat-free mozzarella cheese
    1 tbsp. reduced-fat parmesan-style grated topping
    1 tbsp. chopped basil
    1/4 tsp. salt
    pinch nutmeg

    Directions:
    Preheat oven to 425 degrees. Heat soy crumbles in the microwave for 30 seconds, and set aside. Set out a row of several paper towels (as you cook the veggies, transfer them to the paper towels to drain excess moisture). Spritz a large pan evenly with nonstick spray, and bring to high heat. Once hot, lay as many zucchini and mushroom slices as you can fit flat in the pan, and cook for about 2 minutes per side. Continue until all slices are cooked, removing the pan from heat and re-spraying it between batches. Cook eggplant slices for about 3 minutes per side, continuing to work in batches (removing and re-spraying pan each time). Next, in a large bowl, mix the spinach, egg white, ricotta cheese, basil, salt and nutmeg. Stir well and set aside. Spray a deep 8" X 8" pan with nonstick spray. Pour half (8 oz.) of the tomato sauce into the bottom of the pan. Then, layer half of the veggie slices on top in assorted order. Spread half of the spinach mixture on top. Next, sprinkle the soy crumbles evenly into the pan. Layer with remaining veggies, and then spread the rest of the spinach mixture on top. Cover with the remaining tomato sauce. Then, evenly top the lasagna with the mozzarella and grated cheese. Finally, bake uncovered for 30 minutes (or until the cheese on top starts to brown). Let cool, cut into 4 pieces, and dig in!

    Serving Size: 1/4th of recipe (1 SUPER-LARGE portion)
    Calories: 238
    Fat: 2g
    Sodium: 1,218mg
    Carbs: 33g
    Fiber: 11g
    Sugars: 14g
    Protein: 25g

    *4 Points!


    This sounds really good, I am going to try it. I thought I would share it with you all.

  2. #2
    Elite Member VenusInFauxFurs's Avatar
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    Sounds delish!
    When your daughter plays "House," she pretends to be an annoying doctor with a pill-addiction and a limp.

  3. #3
    Elite Member Sassiness's Avatar
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    cheers.... might give it a bash. One of my housemates has decided to become vegetarian (sigh - in a house of 4 people, where we share cooking duties. Great!)

  4. #4
    Elite Member Honey's Avatar
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    Sounds gorgeousssssss

  5. #5
    Hit By Ban Bus! pacific breeze's Avatar
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    I made veggie lasagna for dinner tonight, but I never make it the same way twice. It depends what I have around. I don't usually bother with soy crumble though.

  6. #6
    Elite Member KrisNine's Avatar
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    Sounds delish!

    Eggplant can be so yummy if it's cooked right, like in this dish. I hate boiled or steamed eggplant.

  7. #7
    Elite Member Sweetie's Avatar
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    I am a big eggplant fan too. Eggplant Parm. is so tasty.
    This recipe isn't bad, I made it a while ago.

  8. #8
    Elite Member Algernon's Avatar
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    Mmmmmm, yummers! I will try it. I'm a huge zucchini fan. I've always loved eggplant, but I made some eggplant parmesan last week that tasted like hell. It's kind of turned my tastebuds from it for awhile...so I may emit the eggplant for now.

    Thanks for sharing!
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  9. #9
    Elite Member KrisNine's Avatar
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    Quote Originally Posted by Sweetie View Post
    I am a big eggplant fan too. Eggplant Parm. is so tasty.
    This recipe isn't bad, I made it a while ago.
    Eggplant parm is one of my favorite dishes. I love an eggplant parm sandwich, too.

    This recipe sounds really good. I love everything that's in it.

  10. #10
    Elite Member Sweetie's Avatar
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    I've never even thought of making an eggplant parm sandwich. I will have to do that sometime, my husband loves to make sandwiches out of any leftovers that I have.

  11. #11
    Hit By Ban Bus! pacific breeze's Avatar
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    Spinach is good in lasagne too. I've never made it with eggplant, but I do love making veggie moussaka. I often use Japanese eggplant because it's not as bitter as the other kind and you don't have to go through the tedious process of salting/sauteeing it.

  12. #12
    Elite Member Sweetie's Avatar
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    ^ Yeah, this recipe has the spinach in it and I was very pleased with it.
    You know, to be a very heathly version. haha

  13. #13
    Hit By Ban Bus! pacific breeze's Avatar
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    The one I made last night was very similiar to yours with zucchini (a friend gave me tons), fresh tomatoes, spinach and ricotta. It might have been a little too healthy, in fact. I'm going to make my sister's recipe -- zippy zucchini bake -- with the rest of the zucchini. I just have to dig it out of the recipe forum.

  14. #14
    Elite Member KrisNine's Avatar
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    Quote Originally Posted by Sweetie View Post
    I've never even thought of making an eggplant parm sandwich. I will have to do that sometime, my husband loves to make sandwiches out of any leftovers that I have.
    Oh, it's so good. Usually, if a place has a meatball sub sandwich, they'll have eggplant parm too. You won't be disappointed.

  15. #15
    Elite Member Sweetie's Avatar
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    Quote Originally Posted by pacific breeze View Post
    The one I made last night was very similiar to yours with zucchini (a friend gave me tons), fresh tomatoes, spinach and ricotta. It might have been a little too healthy, in fact. I'm going to make my sister's recipe -- zippy zucchini bake -- with the rest of the zucchini. I just have to dig it out of the recipe forum.
    Yum, that all sounds tasty too. Please do share.

    I am really trying that eggplant parm sandwich tonight. I called our local sub/pizza shop and they said they could do that for me. You have made me hungry, Kris.

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