I just made a recipe from Linda Sue's Website - her Mexican Spinach Lasagna - using Yves vegetarian "ground meat" as a substitute for the ground beef. I thought It was just ok, but my 12 yo who is also vegetarian absolutely raved over it and wanted seconds, lol! (she had hers with brown rice and peas - I had mine with steamed spinach on the side).

I had used light cream cheese and egg whites also to try and bring down the calorie count some. The veg meat substitute does add a bit of carbs ... The recipe ended up being about 11 net carbs per serving (1/6th of recipe).

Anyhow, I suppose I could have used the ground Quorn or any of the other ones out there and I hope to try more of these recipes I have avoided!! lol!!!

have any of you found any ones that successfuly translate to vegetarian?? or vegan?? Post 'em here and share the wealth!!!

MEXICAN SPINACH LASAGNA by Linda Sue

http://www.genaw.com/lowcarb/mexica...ch_lasagna.html

1 pound ground beef
1 small onion, chopped, 2 1/2 ounces
5 teaspoons Linda's Taco Seasoning
2/3 cup Red Enchilada Sauce
8 ounces cream cheese, softened
1 egg
10 ounces frozen spinach, thawed and drained well
4 ounce can chopped green chiles
6 ounces colby-jack cheese, shredded

Brown the hamburger, onion and taco seasoning; drain the fat and stir in the enchilada sauce. In a medium bowl, blend the cream cheese, egg, spinach and chiles. In a greased 8 x 8" baking dish, layer half of the meat sauce, or enough to cover the bottom of the pan fairly well. Spread the spinach mixture over the meat layer; top with 3 ounces of the cheese then the rest of the meat sauce. Sprinkle with the remaining cheese. Bake at 350º about 30 minutes until hot and bubbly.

Makes 6-8 servings
Can be frozen