Low fat/calorie Lasagna
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Melissa_Suzanne
Posts: 75 Member
LASAGNA
This recipe is from Jillian Michaels (news letter thing) I havent tried it yet just thought i would share it. I copied and pasted
Pasta doesn't have to be unhealthy — this low-fat lasagna recipe brings a whole lot of flavor for very little calorie count. Don't worry, it's still cheesy, delicious, and filled with onions, spinach, and mushrooms. Think of it as restaurant style, without all of the fat! If you can, use whole-wheat pasta to make this healthy recipe even healthier!
Low-Fat Vegetable Lasagna
Ingredients
9 lasagna noodles, uncooked
1 medium yellow onion, chopped
1 teaspoon vegetable oil
2 cloves garlic, crushed
8 ounces mushrooms, sliced thin (optional)
1/4 cup fresh parsley, chopped
1/4 tablespoon salt
1 (10 oz.) package frozen spinach, thawed, drained thoroughly
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cups meatless tomato sauce
15 ounces low-fat ricotta cheese
3/4 cup shredded part-skim mozzarella cheese
2 tablespoon grated Parmesan cheese
Preparation
Prepare pasta according to package directions; drain and cover with cool water until ready to use.
While pasta is cooking, combine onions and oil in a skillet over medium heat until golden, about 5 minutes. Add the garlic and cook about 1 minute. Spoon out half the onions and reserve for later. Add the mushrooms (if using) to the onions in the skillet. Cook, stirring over medium heat, until the mushrooms are tender and slightly browned, about 7 minutes. Add the parsley and a pinch of salt; transfer to a bowl.
Add the reserved cooked onion and the spinach to the skillet. Cover and cook over medium heat until the spinach is wilted, about 3 minutes. Uncover and cook over medium heat to evaporate any excess moisture, about 1 minute. Season with a pinch of salt.
Heat oven to 350° F. Drain the lasagna and pat dry with paper towels. Mix the oregano and basil with the tomato sauce. Spread 1 cup tomato sauce in the bottom of a 13 x 9 x 3-inch pan. Arrange 3 lasagna pieces, slightly overlapping, in the pan. Spoon the spinach mixture on top in an even layer. Spread with half of the ricotta. Sprinkle with 1/4 cup of the shredded mozzarella cheese.
Arrange a layer of 3 more lasagna pieces. Spread with the mushrooms, the remaining ricotta mixture, and 1/4 cup of the mozzarella. Top with the remaining 3 pieces of lasagna, 1 cup of tomato sauce and 1/2 cup of the mozzarella cheese. Sprinkle with Parmesan cheese. Bake until brown and bubbly, about 45 minutes.
Makes 8 servings
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Nutrition Facts
Number of Servings: 8
Amount Per Serving
Calories: 243
Total Fat: 7.7 g
Cholesterol: 23.7 mg
Sodium: 228 mg
Total Carbohydrate: 29.9 g
Protein: 15.1 g
Recipes Source: National Pasta Association
This recipe is from Jillian Michaels (news letter thing) I havent tried it yet just thought i would share it. I copied and pasted
Pasta doesn't have to be unhealthy — this low-fat lasagna recipe brings a whole lot of flavor for very little calorie count. Don't worry, it's still cheesy, delicious, and filled with onions, spinach, and mushrooms. Think of it as restaurant style, without all of the fat! If you can, use whole-wheat pasta to make this healthy recipe even healthier!
Low-Fat Vegetable Lasagna
Ingredients
9 lasagna noodles, uncooked
1 medium yellow onion, chopped
1 teaspoon vegetable oil
2 cloves garlic, crushed
8 ounces mushrooms, sliced thin (optional)
1/4 cup fresh parsley, chopped
1/4 tablespoon salt
1 (10 oz.) package frozen spinach, thawed, drained thoroughly
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cups meatless tomato sauce
15 ounces low-fat ricotta cheese
3/4 cup shredded part-skim mozzarella cheese
2 tablespoon grated Parmesan cheese
Preparation
Prepare pasta according to package directions; drain and cover with cool water until ready to use.
While pasta is cooking, combine onions and oil in a skillet over medium heat until golden, about 5 minutes. Add the garlic and cook about 1 minute. Spoon out half the onions and reserve for later. Add the mushrooms (if using) to the onions in the skillet. Cook, stirring over medium heat, until the mushrooms are tender and slightly browned, about 7 minutes. Add the parsley and a pinch of salt; transfer to a bowl.
Add the reserved cooked onion and the spinach to the skillet. Cover and cook over medium heat until the spinach is wilted, about 3 minutes. Uncover and cook over medium heat to evaporate any excess moisture, about 1 minute. Season with a pinch of salt.
Heat oven to 350° F. Drain the lasagna and pat dry with paper towels. Mix the oregano and basil with the tomato sauce. Spread 1 cup tomato sauce in the bottom of a 13 x 9 x 3-inch pan. Arrange 3 lasagna pieces, slightly overlapping, in the pan. Spoon the spinach mixture on top in an even layer. Spread with half of the ricotta. Sprinkle with 1/4 cup of the shredded mozzarella cheese.
Arrange a layer of 3 more lasagna pieces. Spread with the mushrooms, the remaining ricotta mixture, and 1/4 cup of the mozzarella. Top with the remaining 3 pieces of lasagna, 1 cup of tomato sauce and 1/2 cup of the mozzarella cheese. Sprinkle with Parmesan cheese. Bake until brown and bubbly, about 45 minutes.
Makes 8 servings
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Nutrition Facts
Number of Servings: 8
Amount Per Serving
Calories: 243
Total Fat: 7.7 g
Cholesterol: 23.7 mg
Sodium: 228 mg
Total Carbohydrate: 29.9 g
Protein: 15.1 g
Recipes Source: National Pasta Association
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Replies
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Thanks for sharing0
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Oh that sounds wonderful.. You could blend up low fat/no fat cottage cheese for the ricotta too.. I've done that before.. and you can use RAW (hard) noodles.. layer everything and cover tightly with foil.. put on a cookie sheet and bake a couple hours.. Noodles turn out great.. Make sure the sauce covers the noodles!!0
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Low Cal Turkey Lasagna
http://allrecipes.com/recipe/vegan-lasagna-i/detail.aspx
http://allrecipes.com/recipe/worlds-best-lasagna/detail.aspx
I took a dairy free approach to lasagna, or as I like to call it Joci-style food. I did a half batch of the recipes online, it made about 6 portions depending how much you eat. Each being about 220-255 calories depending on your version. Use more sauce and lasagna for a more hearty portion.
Servings: 6
Calorie Content: 1516
Calories/Serving: 253
24 oz -Classico Sweet tomato Basil Sauce (120 calories)
1/2 lb -ground turkey, extra lean (187.5 calories)
3/4 c -minced white onion (34 calories)
1 med -garlic clove minced (4 calories)
3 Tbsp -Extra Virgin Olive Oil (360 calories)
1/2 c -warm water
1/8 c -baby bello mushrooms (10 calories)
3 c -uncooked spinach (30 calories)
3 Tbsp -fresh chopped basil - 3-5 leaves (1 calorie)
1 Tbsp -fresh chopped parsley (2 calories)
1/2 c -Daiya mozzarella cheese (180 calories)
7-8 oz -lasagna noodles, 7-8 pieces (588 calories)
Directions
Making the sauce: Brown the ground turkey and add the minced white onions. Cook until turkey is mostly done. Add sauce, garlic, basil, parsley, and mushrooms. Cook down further. Add water if necessary to loosen up sauce. Add spinach last and turn down to simmer.
While the sauce is cooking bring a large kettle of water with 1 tsp of olive oil, to prevent sticking, to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well with luke warm water.
Preheat the oven to 375-400 degrees F (200 degrees C).
Assemble the lasagna: Spread 1 cup(or so)meat sauce in the bottom of a 9x9 pan. Arrange a single layer of lasagna noodles, then spread more meat sauce and sprinkle 1/4 cup Daiya cheese/mozarella cheese (or desired amount)on top. Continue alternate layers like this. Meat sauce, pasta, meat sauce, cheese, etc.
Cover the pan with foil and bake the lasagna for 25-30 minutes. If the foil is touching the top cheese layer, try spraying some nonstick canola or rubbing with olive oil and replace the foil. Serve hot and enjoy!
Turned out very delicious! Bon Appetit!0 -
thanks!:laugh:0
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Bump for recipes.0
