Low protein lasagna

 

Lasagna is a favorite in our house.  In fact, I have had many requests from my adult children to make this whenever we are getting together.  Typically the entire family enjoys their lasagna meatless, so modifying it for low protein was pretty easy. 

Ingredients:

• Low or gluten free protein lasagna noodles (depending on tolerance)
• Spaghetti sauce of your choice (I like to get the one with vegetables in it)
• Misc vegetables (shredded zucchini, mushrooms are our favorites)
• Low protein cheese

Directions:

Place a small amount of spaghetti sauce in the bottom of a baking dish.  Place a layer of noodles (I like to use the gluten free oven ready ones so I don’t have to cook them).  Then I put another layer of spaghetti sauce, shredded zucchini, mushrooms.  Top with noodles, and repeat until the lasagna is high enough, but end with a layer of spaghetti sauce and top with cheese.  I bake mine in a 350 degree oven for 30 minutes.  

I like to make an entire pan of this and then when cooled place in bowls that I can put in the freezer for another day, or put in the refrigerator for the next day.

For our regular lasagna the ingredients are:

• Oven ready lasagna noodles
• Spaghetti sauce
• Cottage cheese
• Shredded zucchini 
• Mushrooms

Directions:

Place some spaghetti sauce in the bottom of the pan, and then layer noodles, more sauce, cottage cheese, vegetables of your choice, cheese, repeat ending with cheese on top.  This one I bake a little longer…..45 minutes.  

If you wanted meat in your lasagna it would be easy to add that into the layers.