LOL - OK here it is, rather than the Recipe pages, so I don't confuse new low carbers
Susie's vegetable lasagna (serves 4)
Ingredients
500g tomatoes
3-4 courgettes
1 large pot (300g) low fat plain cottage cheese
100g low fat mozzarella ball
100g tomato puree
50g reduced fat grated mozzarella
Method
1. Slice toms in two and put on baking tray, flesh side up, sprinkle with basil and cracked black pepper. Cook at 200 degrees in the middle of the oven for about 40-60 mins, then leave to cool slightly. You could use bought pasta sauce - the M&S one is low carb (ish) - but there's nothing like your own
2. Top and tail the courgettes, and slice about 1cm thick longways.
3. Put the toms in a large plastic bowl (I used a plastic measurement jug) and blitz using a hand blender.
4. Add the cottage cheese to the toms and stir well.
5. Add puree (I used 80g double strength puree, 10g garlic puree, 10g chilli puree - a bit hot but lush) and stir well.
6. Coat your lasagna dish with EVOO (I used a spray so the oil used was negligible), then layer up - courgettes first, then cottage cheese/tom mix, then dot slices of the mozzarella ball. Repeat, then top with low fat grated mozzarella and cook for about 40 mins at 200 degrees.
7. Leave to sit for a minute before cutting and serving.
You could add aubergines as more 'pasta', and mushrooms are also lovely in the mixture, and for an added touch, try sprinkling 30g parmesan over the top.
Freezes well.
About 210 cals per serve (including the parmesan).