I’ve recently been on a quest to drop 7 pounds, I found the easiest way of doing this was by adopting a low carb diet and exercising more. I was slightly worried about pairing a plant based lifestyle with a low carb diet as the two seem very contradictory. But I done a lot of research and decided to incorporate dairy in to the diet so this made my meal choices a lot more varied and it ensured I was getting a reasonable amount of calories per day. I begun watching my carbs back in early December and was limiting myself to less than 70g per day. I have now all but reached my desired weight and am residing in what is known as the ‘maintenance zone’. This means I can now comfortably consume somewhere in the region of 150g of carbs per day without worrying about a weight gain.
I’ve written a couple of posts regarding the low carb experience, if you want to check them out, see below 😊
My most favourite dinner while on the low carb plan was my veggie lasange. It’s made using zucchini rather than pasta and isn’t really a lasange in the traditional sense, but it’s saucy, cheesey, gooey, and just delicious. And with less than 30 grams of carbs in the entire meal (and 4 grams of that is dietary fibre!) it’s certainly a winner if your watching your figure.
What You’ll Need:
200g Tinned Tomatoes (preferably a mixed herb variety, I like to use basil and oregano)
50g Grated Cheddar Cheese
150g of Cottage Cheese
50g Capsicum (any colour)
A couple of cloves of garlic and salt and pepper to taste.
You’ll need an oven proof dish to assemble the lasange in and to serve.
What You’ll Need to do:
To begin with you’ll need to chop the zucchini in to rounds and dry it out. Just lay it on a plate and sprinkle with salt. This will draw out all the moisture and prevent you from having a soggy, runny, lasange. The drying out process takes about an hour. Once you can see the moisture pooling on top, flip the zucchini over and repeat on the other side. Once complete, wash the salt away and pat dry, then divide in to two piles. 75% of the zucchini will make up the ‘pasta sheets’ the remainder will go into the sauce.
Preheat the oven the 250 degrees.
Chop all the veggies (except the zucchini rounds that’ll make up your pasta sheets) into small chunks, pop them in to a pan and begin to fry. Add the garlic, seasoning and tinned tomatoes. Also, feel free to add any additional herbs at this point. This will take about 10 minutes to cook and will soon start to smell awesome! Once cooked leave to cool for a further 10 minutes.
In your oven proof dish, begin to lay your first layer of zucchini pasta. Just a thin layer across the bottom of the dish. Then add a few spoonfuls of the veggie/tomato mixture, then a few teaspoons of cottage cheese on top. Spread it evenly as best as you can. Then begin to add another layer of zucchini rounds, more veggie/tomato mixture and a few more spoonfuls of cottage cheese. Then add the final layer of zucchini rounds and top with grated cheddar cheese and ground pepper.
My layering method is this: Zucchini, veggie mixture, a few teaspoons of cottage cheese, zuchinni, veggie mixture, cottage cheese, a double layer of zucchini, cheddar cheese. The quantities stated above should allow for this if you are making an individual lasange.
Bake in the oven for 30 minutes, slightly longer if you want your cheese really crispy, and serve straight from the dish. I served mine with a handful of chips, I couldn’t resist!
Calories: 524 Protein: 21g Fat: 29g Carbs: 29g