I saw on one of the other forums that someone made  Zucchini Lasagna.

Does anyone have a good recipe for that? I am starting to prepare for the soft diet...

Any other recipes would be much appreciated.

 

I actually went without any pasta or zucchini, etc.

That is an option also...

Sorry, I guess I forgot to mention.... I meant Noodle-less lasagna.

The idea is that the Zucchini replace the pasta which is a no-no.

I just sent this to someone via PM on the forum so I am going to copy what I sent her. I opt for standard cheeses as my fat for the day needs to be between 20-30 g or things are not... um... moving. So on a day where everything was fat free or very low fat until dinner I can afford the cheese, but if it is not in your plan please read what I wrote about it. It is important. You can reduce the fat by 5.4 g by switching one and removing the other.

I blend the 2 meats because I don't enjoy either on their own. Too dry. The tomato sauce I use is PURE... nothing but Tomato. Walmart sells it in a can that is 2/3rd of the size of the flavoured stuff and it is really low in carbs and calories. It is also 50 cents cheaper then their flavoured great value brand ones.

My fresh basil is pureed, and I can buy it in a tube at Sobeys... My garlic is pureed and from a jar and can be gotten anywhere.

Pasta-less Lasagna

Meal Items

Ground Veal, broiled (1.5 oz) Calories: 73, Fat: 3.2g, Carbs: 0g, Sugar: 0g, Protein: 10g

Ground Beef, 95% lean meat / 5% fat, loaf, baked (1.5 oz) Calories: 74, Fat: 2.7g, Carbs: 0g, Sugar: 0g, Protein: 12g

Romano Cheese (0.4 oz) Calories: 44, Fat: 3.1g, Carbs: 0.4g, Sugar: 0.1g, Protein: 3.6g

Mozzarella Cheese, Whole Milk (1 oz) Calories: 85, Fat: 6.3g, Carbs: 0.6g, Sugar: 0.3g, Protein: 6.3g

Basil, fresh (1 leaves) Calories: 0.1, Fat: 0g, Carbs: 0g, Sugar: 0g, Protein: 0g

Garlic, raw (0.3 tsp) Calories: 1.3, Fat: 0g, Carbs: 0.3g, Sugar: 0g, Protein: 0.1g

Parsley, raw (0.1 tbsp) Calories: 0.1, Fat: 0g, Carbs: 0g, Sugar: 0g, Protein: 0g

Cottage Cheese, Lowfat, 1% milkfat (0.33 cup (not packed)) Calories: 54, Fat: 0.8g, Carbs: 2g, Sugar: 2g, Protein: 9.2g

Tomato sauce (pure no seasoning (1/3 cup) Calories: 19, Fat: 0.1g, Carbs: 4.3g, Sugar: 3.4g, Protein: 1.1g *** This got deleted accidentally and was added back in.

 

Makes 1 full cup of food. Totals are: Calories: 351, Fat: 16g, Carbs: 7.7g, Sugar: 5.9g, Protein: 42g

Reduce the fat and calories by changing the grated cheese on top to Babybel Light Calories: 50, Fat: 3g, Carbs: 0g, Sugar: 0g, Protein: 6g and cutting the romano down if you wish. I don't do this every day... I factor my day to hit 20-30g of fat.

I combined the cooked meat (any ground meats work but this maxed out the protein), the tomato sauce, romano, seasoning, and spices. 1/4 cup packed of the mix in the bottom of your bake wear. Then layer the cottage cheese... then another 1/4 cup of the mix on top... then the 1oz mozzarella or babybel light on top.

I made 3 at once... blended the meat sauce all together with a spoon so it was consistent, and then measured which is why I know how much in the bottom layer, etc.

Honestly it is a lot to eat so I had 2/3rd-3/4 cup for dinner and the rest as a snack 1.5 hrs later. But it was GOOD. *grin*

break it up into 1/4 cup servings if you need to and are just starting out. 1/4 cup of my way is Calories: 87.75, Fat: 4g, Carbs: 1.9g, Sugar: 1.4g, Protein: 10.50g

Oh and I made multiples so I baked it one time at 300 for 20 min with foil over one, and lids over another... When i reheated the one I had foil over I warmed it at 300 again for 25 minutes... so it had that double baked thing if that makes sense... I am sharing this so you know that reheating is OK in the oven with this one.

 

Hope that helps,

Shell

P.S. Puree the meat mix or at least chop it fine if you are concerned it may be too chunky... Then it is a smoother consistency.

Shell, this is perfect!!

Thanks!

I have to hunt down my pasta free manicotti I posted on here also... *grin* Glad it is what you were looking for.

This sounds heavenly!!! Thanks so much for Sharing

You are very welcome!

I'm confused....what is 0.3 tsp?  How do you measure that?  I'd like to try this, but the measurements are getting me confused...and how much tomato sauce?...and what is the total amount that this makes?  If I broke it into 1/2 cups - how many would I get?

Kerry I made 3 of the 1 cup ones... So... 0.3 of a teaspoon makes sense when you are making multiples.

In reality the totals I used were like this:

Ground Veal, broiled 4.5 oz = 1.5 oz each
Ground Beef, 95% lean meat / 5% fat, loaf, baked 4.5 oz = 1.5 oz each
Romano Cheese 1.2 oz = 0.4 oz each
Mozzarella Cheese, Whole Milk 3 oz = 1 oz each and yes I measured out the ounce while the container was on the scale
Basil, fresh 3 leaves = 1 leaf each - I use pureed so it is way easier
Garlic, raw 1 teaspoon = 0.33 teaspoons each
Parsley, raw 1/4 tablespoon = 0.10 tablespoons basically amongst the 3
Cottage Cheese, Lowfat, 1% milkfat 1 cup = 0.33 cup each for the 3

Meat weight is what it weighs after cooking. I can do it this way because my husband and daughters is prepared with pasta.

If you really want to make them in smaller sizes instead of baking it in 1 cup size, and then slicing it in half then simply change the way you put it in the container. 1/4 cup would be 1/8 of a cup. 1/3 of a cup would be 1/6 of a cup. Half the above portion size ones (numbers after the equal sign) instead of before it which are the batch values.

1/4 cup of the meats, and tomato sauce mix *** Thank you for pointing out the tomato sauce was missing... I had it on the day it was on but not in the automatic meal totals.