Diet Phases

Veggie "Lasagna"

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Recipe Details

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Ingredients

 BasilFresh (to taste)
 Eggplant1, large, sliced into rounds, peeled or unpeeled
 Eggs1
 fat free ricotta cheese1 lb.
 FF Mozzarella1/2 cup
 Garlic cloves2, chopped
 Home-made Tomato Sauce1 quart
 Tomato Sauce28 oz (1 can)
 Whole Peeled Tomatoes 1 can, 14 oz
 Zucchini2, sliced length wise

Instructions

1

In a mixing bowl, combine ricotta cheese and egg. Add salt and pepper to taste.

2

Lightly cover the bottom of a medium size baking pan with tomato sauce. Layer with eggplant slices, the ricotta layer, top with zucchini layer and sauce. Repeat until you reach top of the pan. Cover last layer with tomato sauce and sprinkle fat free mozzarella over top.

3

Bake at 350 degrees COVERED for about 45 minutes. You can remove cover and bake an additional 10 minutes to get top cheese bubbly and slightly browned. Let sit for 30 minutes before serving.

4

Simple Tomato Sauce:

5

Rub sauce pot with 2 drops of olive oil using a paper towel.

6

Sauté garlic until fragrant (2 minutes). Add in both cans of tomatoes and fresh basil. You can crush the whole tomatoes into bite sizes pieces as they cook.

7

Simmer over low heat for 1 hour. Stirring occasionally.

Dairy!

Ideally dairy products should be 0% fat, but up to 2% is allowed as long as it has no added sugar.

Dairy should also be kept down to a total of 1kg per day.

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