Skip the noodles and make egg-crepes for this healthier version of BEEFY LASAGNA. And because there is no pasta it’s gluten free!
- 1 lb 95% lean ground beef (may substitute Morningstar Farms sausage
- 4 oz low-fat shredded Italian cheese
- ½ cup 1% cottage cheese
- 1 cup egg substitute
- ½ cup white mushrooms, sliced
- 1 cup fresh bell peppers, diced
- 15-oz can diced petite tomatoes with basil and oregano
- 2 Tbsp Parmesan cheese
- ¼ tsp ground black pepper
- 10 sprays non-stick cooking spray
- ¼ tsp Italian seasonings
Preheat oven to 350° F.
Cook ground beef in a non-stick pan. Drain fat and remove beef from the pan.
In the same pan, sauté peppers and mushrooms.
Return beef to the pan with the peppers and mushrooms; add tomatoes with their juices. Season with pepper and Italian seasonings, heat through.
In a clean non-stick pan sprayed with cooking spray, pour ¼ cup egg substitute and swirl to create a crepe. When the crepe is cooked all the way through, loosen with a spatula and carefully flip it to the other side. Cook a few seconds more.
Repeat step 5 to create four crepes.
In a 9" x 9" pan, layer the lasagna. Spread beef mixture evenly on the bottom. Sprinkle with one-third of the cottage cheese, a quarter of the shredded cheese, and then sprinkle with Parmesan. Top with a crepe.
Repeat to make three more layers.
Top with any remaining meat or cheese mixture.
Bake at 350° F for approximately 30 minutes or until cheese is golden brown.
Recipe & Image provided by Medifast.