Veggie no-pasta lasagna

I got this idea from my sister - because the fresh veggies will vary in weight, I will not include exact amounts for the recipe:

1 large head cauliflower
1 lb mushrooms
2 onions
1 bag baby spinach
l large container 1% cottage cheese
12 slices 2% mozzarella cheese (60 cal each)
1 jar low cal spaghetti sauce (60 cal per 1/2 cup)
Italian spices

Cook cauliflower in microwave, then use a hand blender to mash it up. Stir in 2-3 tablespoons Italian spices.

Cook the sliced onions and slice mushrooms to help remove the moisture (so you lasagna won't be soupy)

In a large pan (9x13) layer, starting with 1/2 the cauliflower mixture, then spinach, then the mushroom/onion mixture, then the cottage cheese, 1/2 the spaghetti sauce and 6 slices of cheese. Repeat until everything is in the pan. Bake 400 for 45-60 minutes.

Averages 355 cal per serving, for 6 servings.

Measure, Weigh and Count

Just because it's good for you, doesn't mean you can't get fat eating it. Count your calories - don't guess.