Roasted Vegetable Lasagna

This is my new FAVORITE way to have lasagna.  It is healthy–full of vegetables and so tasty.

SERVING–8

• Cook 10 oz of ground beef and set aside. (ground turkey is an option also)

Roasted Veggies:
Mix together:

• 1 Tbsp Extra Virgin Olive Oil

• 1/2 tsp crushed garlic

• 1/4 tsp salt

• 1/8 tsp pepper

Add to the EVOO mixture:

• 8 cups of cut up vegetables– (mostly peppers and zucchini):

Additional Ingredients:

• 13 oz of 1% cottage cheese
• 6 Cups of mozzarella cheese — (As long as the cheese has 3 to 6 grams of fat per ounce then it is compliant. Nutrition Support looked at several brands of 2 % mozzarella cheese and the fat content ranges from 2.5 (a little under is fine) to 6 grams per ounce so it does fit the guidelines.)

Roasted Veggies:

Red, Yellow, Orange and Green Peppers sliced
Zucchini sliced length wise
grape tomatoes cut in half

Toss in the olive oil and garlic and put on a jelly roll pan and roast at 450 degrees for about 20 minutes until they begin to brown.

TO make the lasagna:

• Take 1/2 of the veggies and lay in a 9x 13 pan

• Top with 6 oz of 1% cottage cheese–

• Top with 5 oz of cook 95-95% lean ground beef (or ground turkey)

• 3 Cups of mozzarella cheese

REPEAT :

• The other 1/2 of the veggies

• Top with the remaining 7 oz of 1% cottage cheese–

• Top with the remaining 5 oz of cook 95-95% lean ground beef (or ground turkey)

• Top with 3 Cups of mozzarella cheese

and bake at 350 for 20 minutes until cheese melts.

Per serving this recipe is 1 Leaner protein, 2 vegetables and ½ of a fat serving.