Low-Carb Vegetarian Lasagna Recipe

About this recipe

A diabetic-friendly, vegetarian lasagna packed with spinach, mushrooms, and a creamy cottage cheese layer, perfect for a wholesome dinner.

Ingredients

• - Schwartz Oregano
• 130 g Essential Organic Italian Tomato Puree Double Concentrate 130G
• - Sussex Wholefoods Organic Dried Basil
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Mushroom Closed Cup Box
• - Longley Farm Cottage Cheese
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• 50G Pepper Black Ground BWFO
• 395G D'Aucy Chopped Spinach
• - Schwartz Garlic Salt
• - Schwartz Italian Seasoning
• - Tata Salt
• 100G Heera Black Pepper Whole 100g

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a skillet over medium heat, sauté 1/4 cup of diced onion and 1 cup of chopped mushrooms until softened, about 5 minutes.
3. 3. Add 1 cup of tomato puree, 1/2 teaspoon of dried basil, 1 teaspoon of italian seasoning, 1/2 teaspoon of garlic salt, and a pinch of black pepper to the skillet. Stir well and simmer for 5 minutes.
4. 4. Thaw 1 cup of spinach and squeeze out excess water. In a bowl, combine the spinach with 6 ounces of cottage cheese until evenly mixed.
5. 5. In a 9-inch square or 7 x 11-inch baking dish, layer half of the spinach mixture, half of the tomato-mushroom mixture, and 2 ounces of shredded mozzarella cheese.
6. 6. Repeat the layers with the remaining spinach mixture, tomato-mushroom mixture, and top with the remaining 2 ounces of shredded mozzarella cheese.
7. 7. Bake in the preheated oven for 15 to 20 minutes, or until the cheese is melted and bubbly.
8. 8. Remove from the oven and let it cool for 5 minutes before serving. Enjoy your diabetic-friendly vegetarian lasagna!