If you've been following along, you know that we're trying to reduce our wheat/bad carb intake. But lasagne is one of my favourite winter meals.... Quel dilemme!
I decided to meet the food devil half way and make a vegetable lasagne.
...but without removing the meat
...and with cottage cheese instead of ricotta
...and with quinoa instead of noodles
...I'm not sure it can even be called a lasagne any more!
But the good news is that it was delicious and was just as satisfying as its high carb authentic Italian cousin! Essentially I just did layers of the following components and then baked it for 45 mins until it was bubbling. It was easy, and there are enough leftovers to get us through lunches for the next few days.
Sauce:
- Can of diced tomatoes
- Can of tomatoe sauce
- Ground beef
- 2 bay leaves
- Oregeno
Cream:
- 1 container of 2% cottage cheese
- 1 egg
- 1 handful of baby spinich chopped into small pieces
Cheese:
- Grated mozzarella
- Grated parmasean
Veggies:
- Sliced zucchini
- Sliced eggplant
- Sliced mushrooms
- Jar of roasted red peppers, cut into slices
Quinoa:
- 1 cup (uncooked) of cooked quinoa (I often cook mine with stock, but today just used water and it was fine)
Bon appetit!
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