Homemade Vegetarian Lasagna

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filed under Main Dishes

Main Dishes
Serving size: 1 slice
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 152 (8% DV)
Fat: 4g (6% DV)
Carbohydrates: 16g (5% DV)
Protein: 13g (26% DV)
Description: Makes 12 servings of vegetable lasagna. Eat with an apple for a complete meal. The recipe comes from the book The Formula and is part of their fat flush menu.
Tags: vegetarian, lasagna, fat flush dinner
Ingredients:  Makes 12 servings (12 slices)

Tip: For nutritional information on all the ingredients in Homemade Vegetarian Lasagna just click on each ingredient name. Then adjust the serving size for any Homemade Vegetarian Lasagna ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
heat broiler to make mock lasagna noodles. Fill cookie sheets with thin lengthwise slices of eggplant and zucchini. Place under broiler until they're just getting brown then flip over to brown other side. Set aside.
Preheat oven to

Heat oil in skillet and brown diced onion, parsley, 1 cup mushrooms, 1 cup diced zucchini, 1 cup diced eggplant. Blend in oregano, basil, salt, and tomato sauce. Set aside.
In a bowl blend cottage cheese, ricotta cheese, and eggs.
in a 10x13 inch baking pan layer eggplant and zucchini lasagna "noodles", add a third of the tomato sauce, 1/2 the cottage cheese and ricotta mixture, followed by a cup of mushrooms. Sprinkle with 1 cup of mozzarella cheese. Do this three times to create the layers. on top sprinkle remaining mozzarella cheese and parmesan cheese.
Cook in the oven for 45 minutes at

When done cut in to 12 slices. Eat 1 slice with an apple for a 40-30-30 meal. Freeze any remaining pieces if desired.
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