If you use Dreamfield's pasta and sugar-free spaghetti sauce, this is okay for South Beach phase 2.
First, make sure you have 7 cups of spaghetti sauce with meat (the recipe I''ve used is mentioned above, and also on Big Oven).
In a medium bowl, combine the cottage cheese, egg, parsley, Parmesan and 1/4 teaspoon pepper.
Preheat oven to 350.
Spoon 1 cup of the spaghetti sauce into the lasagna pan. Top with a single layer of noodles, breaking them to fit as necessary.
Add half the Swiss chard. Dollop with a third of the cottage cheese mixture and a third (2 cups) of the remaining tomato mixture. Sprinkle with a third of the mozzarella. Add another layer of noodles and repeat with the other ingredients.
Finish with a layer of noodles and the remaining cottage cheese mixture, tomato mixture and mozzarella.
Cover the pan with foil, bake for 45 minutes, uncover, bake an additional 20 to 30 minutes.
If you want to make this in the crockpot, assemble in the same way, breaking noodles as necessary to fit. Cook on low till noodles are tender, about 2 hours.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (3301g)|
|Recipe Makes: 4|
|Calories from Fat: 1428 (31%)|
|Amt Per Serving||% DV|
|Total Fat 158.6g||211 %|
|Saturated Fat 74.1g||371 %|
|Monounsaturated Fat 41.2g|
|Polyunsanturated Fat 28.3g|
|Cholesterol 626.6mg||193 %|
|Sodium 12751.7mg||440 %|
|Potassium 8283.9mg||218 %|
|Total Carbohydrate 556.1g||164 %|
|Dietary Fiber 87.8g||351 %|
|Sugars, other 468.3g|
|Protein 249.6g||357 %|
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Calories per serving: 4645
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