Melissa Lastelle
Contrary to popular belief, not all of us vegetarians are the stereotypical twenty-something blonde athletes who take yoga classes and go for early morning jogs. We don’t all have strict diets and count every calorie we come into contact with. We crave candy and sweets just as everybody else does. We are human after all!
When I first began my vegetarian journey I assumed that the few extra pounds I had gained during childbirth would drop off. Unfortunately this wasn’t the case!
Believe it or not I actually gained weight in the first few months! I had stopped watching what I was eating and assumed that my meals were less fattening without the meat. It wasn’t until I saw my heartbreaking ‘fat photo’ from my sisters wedding that I knew it was time to make a change.
I joined a gym which I rarely went to, hired a personal trainer who I didn’t call back and drained my wallet on fad diets. I was losing the battle of the bulge!
Now I was discussing my dilemma with one of the ladies at my vegetarian society club. The conversation began with me jokingly warning her ‘when you get to my age your body will catch up with you’ etc. I was shocked when she pulled out a photo from her wallet of her looking at LEAST 40lbs heavier!
The beast (excuse the metaphor) in the photo didn’t even slightly resemble the trim, fit looking woman standing in front of me! She told me her secrets and now (30lbs lighter I might add) I too carry my fat photo around as proof that I was not always in the best shape of my life!
Her method has proven so successful that she was approached by one of the leading vegetarian diet websites on the internet to sell her diet plan.
If you are SERIOUS about losing weight, you cannot bear to look at your flabby stomach any longer and it is too emotionally for you to continue putting off your diet then my advice to you is to follow this simple method!
If you are looking for the best vegetarian lasagna recipe available on the internet then you have come to the right place!
I made this vegetarian lasagna for my family and they loved it so much that it is now in the permanent family recipe book!
This vegetarian lasagna is not only delicious but highly nutritional. What other vegetarian lasagna recipe can claim to be enriched with potassium and folate?
Many people are under the impression that by not eating meat you would be lacking in protein and essential vitamins and minerals. They could not be further from the truth.
The high spinach content in this vegetarian lasagna recipe is believed to reduce the risk of cancer, help to avoid and relieve anemia and is said to protect against eye degeneration and heart disease!
Who ever said lasagna had to be unhealthy? This vegetarian lasagna is also high in protein and low in carbohydrates, courtesy of the cottage cheese content.
Vegetarian lasagna is widely believed to bland and unsubstantial in comparison to regular lasagna. This is not the case, choosing your favorite sauce or a sauce that the family (or whoever you are preparing the vegetarian lasagna for) usually have with pasta dishes will help to familiarize them to the idea and it is certain to be highly rated! We all know how scary it is to try new recipes out on the family, especially with fussy children.
If you are new or are introducing your family to the vegetarian lifestyle then starting off with dishes such as vegetarian lasagna or anything similar is wise. It is not advised to go straight to recipes and ingredients that your family members are not used to. This usually results in negative feedback and will only make it harder for you to be a successful vegetarian.
This delicious vegetarian lasagna recipe is highly nutritional, popular with the family (yes even the kids!) And easy to make! Best of all, it’s free!
VEGETARIAN LASAGNA
INGREDIENTS:
1 Package lasagna noodles
1 Jar favorite meatless pasta sauce
1 Small package light mozzarella cheese 1 Fresh medium eggplant
3 Tomatoes
Parsley Flakes
1 Package frozen spinach
Salt and pepper
1 Small package of cottage cheese
METHOD:
Thinly slice eggplant into rounds and lay on a paper towel, salt lightly.
Lay another paper towel on top and layer with eggplant slices and salt lightly. Continue this layering method until all eggplant is used.
Place a heavy pan on a cookie sheet on top of stack and leave to sit for half an hour to two hours. Defrost spinach and drain as much water out as possible. (Using a colander)
Cook lasagna noodles in oven at 180°C until soft and tender
Mix cottage cheese and defrosted spinach together in a large bowl and add salt and pepper
Using a casserole pan, spread a layer of sauce and then place a tender lasagna noodle on top
Place a layer of spinach/cottage cheese mix, sauce, eggplant slices and then a noodle. Repeat this process until pan is full then place in the oven.
Place sauce and thinly sliced tomatoes on the last layer and then sprinkle mozzarella cheese heavily on top.
Bake in the oven for 45-60 minutes at 350 degrees. (Eggplant should be soft and a brown color)
SERVES-4
