Vegetarian Protein Lasagna

I had the brilliant idea the other day - a high protein vegetarian lasagna using my Cottage Cheese Flatbread as the lasagna noodles. That in combination with the cheese mix makes this a high protein vegetarian meal or side dish that's easy to prepare and feeds 4. Compared to a standard lasagna, this version is significantly lower in carbs and fat, while packing protein from the cottage cheese that I guarantee you won't taste. For other healthier Italian dishes, check out my Hassle Free Eggplant Parm and Leaner Eggplant Rollatini

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Noodles - Add all noodle ingredients (cottage cheese, egg whites, garlic powder, oregano, and psyllium husk) to a food processor, and blend until smooth. Spread across 2 parchment lined baking sheets. Bake at 350F for 30 minutes, or until lightly browned on the edges and set in the center. Allow to totally cool before cutting each one in half, leaving you with 4 pieces

Step 2

Cheese mix - Crack an egg into a large bowl, and beat with a silicone spatula. Add in the rest of the cheese ingredients (blended cottage cheese, shredded mozzarella, garlic powder, onion powder, and parsley). Mix together, and set aside

Step 3

Sauce - cut an onion into a small dice, and add to a preheated medium pot with olive oil and minced garlic over medium heat. Cover and cook until translucent, about 5 minutes. Add in the rest of the sauce ingredients (crushed tomatoes, oregano, basil, parsley, garlic powder, onion powder, black pepper, salt, and red pepper flakes). Reduce the heat to low, and let simmer (covered) for about 30 minutes with occasional stirring. Let cool completely

Step 4

Assemble - add a spoonful of sauce to the bottom of a 9" square baking pan. Add your first "lasagna sheet" into the pan, and cover with 1/4 of your cheese mix (about 115 g or 1/2 cup). Add 1/4 of your sauce on top of the cheese (about 200 g or 3/4 cup). Repeat with the remaining noodles, cheese, and sauce. Add some grated Parmesan on top

Step 5

Bake - Cover with aluminum foil, and bake at 400F for about 45 minutes, or until the cheese is bubbly. Remove the foil, and bake for an additional 15 minutes. Garnish with parsley, and let it cool for 10 minutes before cutting and serving

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