Cottage Cheese Idea for Medifast?

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Here's an idea for the non-Vegan's.... I got this out of the "Biggest Loser Cookbook".

If you miss the taste of lasagna but can't have the noodles try this:.

1 cup Cottage Cheese (I use 1% but you could use non-fat also).

1/4 cup spaghetti sauce (low sugar, low cal).

1/4 cup non-fat or low-fat mozzarella, shredded.

Italian seasonings to taste (I used a little garlic, basil, oregano, pepper).

Mix it all together and microwave for 30 seconds at a time until warm and gooey..

It tastes just like the inside "good part" of lasagna!..

Comments (47)

We can have low fat ricotta, so why not just use that instead?..

Comment #1

If you like, you could use that for flavor and thinly sliced zucchini as a faux lasagna noodle. Line the bottom of a cassarole dish with the zucchini, then your mixture, then zucchini, etc, until you've built a lasagna! Bake it off (really, just to warm it and melt the cheese) and enjoy!..

Comment #2

That sounds so good, I am changing my dinner plans and heading off to get some zucchini and cottage cheese!..

Comment #3

Sounds DELISH!!!! I may just try OB's idea this weekend when I have a little more time to cook. Thank you...all of you...

Comment #4

That sounds like a great idea!!! I love Zucchini too! Yum I'll be making that this weekend!..

Comment #5

Oh that sounds incredible. I'm going to make my hubby get zucchini!..

Comment #6

I made it as you originally posted it yesterday. Visions of it danced in my head all night because I kept wanting another helping. I'm looking forward to enjoying again. Thanks for posting...

Comment #7

Sounds great....I know what I'm making tonight! Thanks for posting this..

Comment #8

1 cup Cottage Cheese (I use 1% but you could use non-fat also).

1/4 cup spaghetti sauce (low sugar, low cal).

1/4 cup non-fat or low-fat mozzarella, shredded.

Italian seasonings to taste (I used a little garlic, basil, oregano, pepper.

Isn't that too much cheese? It sounds delicious tho! And how do we find out that we can use spaghetti sauce?? YUM!..

Comment #9

I have made this several times for dinner and it is great! I bake mine in the toaster oven and it comes out wonderful!.

Thanks for posting the recipe!..

Comment #10

How is the spaghetti sauce counted? I can't find lists that show it...

Comment #11

Have you tried the potabella mushroom pizza. Bake mushroom till some of the liquid comes off, then season the mushroom. I use pizza seasoning then sauce then mozzerella. Bake till done. Mmmmmmmmm..

Comment #12

I tried this recipe with the zucchini Orangeblood recommended. Man, it is delish!.

I would totally make this for non-MFers. So easy too.

Thaaaaank you!..

Comment #13

OMG!!! You all are killing me! I LOVE Ricotta, Lasagne, Cottage and anything CALLED a chesse (except Limburger or any "stinky" cheese)..

I HAVE to try this this weekend..


Comment #14

Sounds yummy! I make my own spaghetti/pizza sauce using canned tomato sauce and the premixed Italian seasoning. I plugged it into the recipe program and a 1/4 cup would be 16 cals and 3 grams of carbs...

Comment #15

This was great. I used less than 1 cup of cottage cheese, stewed tomatoes rather than sauce, 2 string cheeses, italian seasoning and garlic powder. wonderful...

Comment #16

Can't wait to try it..thanks...I have been really missing italian food...

Comment #17

Now this would be a lean and green option right? It sounds wonderful!..

Comment #18

I am also wondering if you would then count this as your lean and green? If we use zuchinni - that would be the green? and the lean would be the cottage cheese/ground beef? It sounds delicious...

Comment #19

But doesn't the added cheese and spaghetti sauce count for something?..

Comment #20

Tonight's L&Ga little zucchini, a little cottage cheese & mozz combo, a smidge of sauce & bake. I think that could possibly have been the best meal I ever ate in my entire life...

Comment #21

This sounds so delish.. I will have to put Melisa11 and orangebloods recipes together for my dinner tomorrow.. YUM.. I can't wait....

Comment #22

I just made this tonight....YUM! I didn't think I would like the zuchinni but it was so good...texture was good, cheese was..well, it's cheese so you know it was good! Used the no sugar added Hunt's tomato sauce. I will definitely make this again!..

Comment #23

Are we allowed to eat Ricotta? Could we use ricotta instead of cottage cheese or a mix of both?..

Comment #24

Thanks for the idea. I will definitely try this recipe this weekend...

Comment #25

Cottage Cheese and Lawry's Seasoning salt. A great combo...have eaten it for years. (Comfort food, actually.)..

Comment #26

Hi! I love cheese and wasn't sure we could have any in the program? Any feedback? Is there just certain brands we can eat?..

Comment #27

OH MY goodness, I haven't been this excited for my L & G in a long time..... sounds sooo good... I am going to do the zucchini and an oz or two of xlean beef and cottage cheese... thank u.....


Comment #28

I should be getting my 1st shipment tomorrow, so I am gathering some "yummy looking" recipes. This one sounds great, especially with the zucchini. I can't wait to get started! Thanks for sharing your recipes!!..

Comment #29 have me watering for it. Using blanched cabbage is another method of "noodling" it...

Comment #30

Man, I've heard of using zucchini's before instead of noodles- and now it's close to my dinner hour....this sounds SO SO good- I'm definitely going to try it soon! Thanks!..

Comment #31

Wow, Super ideas. Sounds so good. Can't wait to try...

Comment #32

I tried this- and it was AMAZING. I'm not a vegetarian- and kinda missed the meat but the flavor did honestly taste like home made lasagna...I needed to cook the zucchini a little longer though...because I baked it instead of zapping it in the micro....

Comment #33

Holy cow! So glad I found this recipe! My bf had Olive Garden to eat today, and I was really craving some italian food. I made this as directed, except I added 1 cup broccoli since I didn't have any zucchini. It was really good! A little soupy, maybe, but it took care of my Italian craving!..

Comment #34

Does anyone know the recipe for shake cake, or other medifast foods that can be turned into pancakes? Thanks in advance kit..

Comment #35

Just got the ingredients for the "lasagna" - really looking forward to this L&G! I'm no chef, but I'm sure I can do this - I'll keep you posted...

Comment #36

Shake Cake recipe:.

1 Medifast Shake.

1/2 tsp Baking Powder.

2 TBSP Egg Beaters.

2 TBSP Water.

Mix well, place in muffin tin sprayed with PAM cooking spray (very important) and Bake at 350 degrees for about 10-12 mintues. You can insert a toothpick to check for "done-ness.".

I also add some Splenda to this b/c I like mine sweet, but this isn't in the official "shake cake recipe." Enjoy!..

Comment #37

I made this last night. It tasted and looked a little bit like lasagna soup It was pretty good, though!..

Comment #38

Hello, everyone! If any of you are interested in contacting Medifast to inquire about adding more vegetarian-friendly foods to their product list, you can do so by going to the "Help Center" link at the top right of this page, then create a "ticket" (send to "Medifast PLan Support"), and let your voice be heard..

When I received both of my first two months' "free week" package, they had Chicken Noodle Soup in them, which of course, I could not use. Rather than PAY to send it back and get a replacement, I just kept it for my family to eat, if they wanted a quick meal..

I think it's a good idea that Medifast not only gives vegetarians a vegetarian-friendly free week when they first join, but that they offer a complete vegetarian variety pack so that we can save money like non-vegetarians do..

I hope that as many of you as possible contact Medifast and request more Medifast meal products so that we can be represented!! After all, there are certainly enough vegetarians who view/post on these boards to justify adding products designed for us!! But, nothing will happen unless we let them know how we feel. Please take the time to submit a ticket; it will benefit us ALL!.

Happy eating,.


Comment #39

My mouth is watering from reading this! I can't wait to try it out. I've been stuck in a chicken and salad rut, thanks for the great idea!..

Comment #40

Nine months on the program and I'm just now seeing this. Oh well, never too late to start! Has anyone figured this out it this an entire L&G with extra condiments... how is this counted?..

Comment #41

I'm just checking out this thread and can't wait to try this recipe. I also see several folks have asked over time how to "count" this towards the L&G. This is how I think it adds up but if I've done something wrong please let me know!.

Original Recipe.

1 cup Cottage Cheese (I use 1% but you could use non-fat also) = 2/3 "Leanest" Serving.

1/4 cup spaghetti sauce (low sugar, low cal) .... that's 12 teaspoons = 12 condiments??? Or I've seen suggestions to use canned tomatoes & add spices.....if so 1/4 cup = 1/2 G.

1/4 cup non-fat or low-fat mozzarella, shredded = 1/6 "Leaner" Serving.

Italian seasonings to taste (I used a little garlic, basil, oregano, pepper) = 1-2 Condiments depending on how much you use..

Zucchini option ....... depending on how much you use can be up to 2 1/2 of your green.

L&G Summary:.

Lean = 2/3 + 1/6 = 5/6 Serving (mostly "Leanest") so you could increase the cheese a little or add in some MSF recipe crumbles.

Green = 1/2 - 3 assuming you used tomaoes vs spaghetti sauce and whether you use zucchini.

Condiments = depends on how much seasoning you added..

Comment #42

This sound delicious....I'm a little concerned about the spagetti sauce...the canned tomatoes sound OK..but I bet fresh diced tomatoes would be delicious as well...I have also seen a similar recipe with green beans instead of zucchini...maybe slice the zuchini long ways and brown in some non stick spray with a little garlic...then assemble and bake...yumm...I am having this tonight.....

Comment #43

This sounds awesome. Can someone clarify what's allowed for me though. I think I'm confused about the rules. Are we allowed to have low fat cheese of any kind? I'm not trying to be the food police I'm just trying to know when I'm cheating vs. on plan. I've been adding a few sprinkles of cheese to my scrambled eggs, but I thought I was cheating. Also, when you do eat cheese, does that count as your "lean"? Thanks!!!..

Comment #44

Yes to some cheese. I did not know this when I started either. Check out the Meatless Options for Lean & Green on the Success Tools page or the link here:.


Also on the Success Tools page is the condiment limitations which lists Cream Cheese and Parmesan Cheese..


Comment #45

I tried a new twist on this last night..

1 Cup Spaghetti Squash - 2 Green.

3/4 Cup 2% Cottage Cheese - 1/2 Lean.

1 Cup Morningstar Farms Recipe Crumbles - 1/2 Lean.

1/2 Cup Canned Tomatoes w/Green Chilis - 1 Green.

2 Tbsp grated Parmesan - 2 Condiments.

I sauteed the crumbles with some minced garlic, then mixed with the cooked squash, cottage cheese, 1 Tbsp Parmesan and tomatoes. I added some seasonings; pepper, etc. (1 Condiment).

Place in oven proof baking dish (I used a glass pie pan), sprinkle the remaining 1 Tbsp Parmesan and bake at 350 for 15-20 minutes..

Yummy! I have enough spaghetti squash left to make it again tonight...

Comment #46

This sounds amazing. I think I might try it now, before I start medifast. thanks for sharing...

Comment #47

This question was taken from a support group/message board and re-posted here so others can learn from it.


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