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    You are in: Home / Low-cholesterol / Veggiegirl's low-carb "lasagna" Recipe
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    Veggiegirl's low-carb "lasagna"

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on June 21, 2007

      Really loved this. I actually made it while up north at our cottage, then forgot to bring home the leftovers! I was so disappointed I made it again the day after I arrived home and froze half of it for a quick dinner. I to agree this is better once the flavours have had time to meld together. I used tofu and did add mozzarella as well. Great dish .

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    • on May 23, 2007

      This was really great. I do agree, it was better the second day when the liquid at the bottom had evaporated, but it was a hit overall.

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    • on December 07, 2004

      This was fantastic. I used tofu with it instead of yeast and added mozzarella cheese. Even served to a guest not on a diet, the dish was a hit. Just one question: is there a way to reduce the liquid produced just after it's pulled from the oven? Since the liquid was dissolved by the second day, I enjoyed the dish best as "leftovers".

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    • on September 13, 2003

      Thankyou for a WONDERFUL meal, vggiegirl! I didn't miss the pasta at all. Used pressed thin layers of tofu and nutritional yeast as the "cheese" layer and Missy Wombat's lentil pasta sauce. Absolutely delicious!!! I'll be making this often.

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    Nutritional Facts for Veggiegirl's low-carb "lasagna"

    Serving Size: 1 (127 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 26.7
     
    Calories from Fat 2
    10%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 12.8 mg
    0%
    Total Carbohydrate 5.6 g
    1%
    Dietary Fiber 1.8 g
    7%
    Sugars 3.3 g
    13%
    Protein 1.7 g
    3%

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