lasagna is on my mind

beautifulreason

Anybody have a lasagna recipe? Low calorie or is that even possible?

Jedibeau

Total Preparation Time: 45 minutes
Ingredients: Vegetables
Actual Cooking Time: 1 hour
Number of Servings: More than 10
Origin: Italian
Ingredients
1/2 cup Sun-dried tomatoes
1/2 Chopped red onion
2 tsp Minced garlic
3 cups Sliced mushrooms
1 cup Each diced zucchin & bell pepper
1 tbsp Italian seasoning
1 jar Tomato past sauce
1 can Italian tomatoes
1/3 cup Chopped fresh basil
1 tbsp Balsamic vinegar
1/2 tsp Ground black pepper
2 cups Light ricotta cheese
1 cup Crumbled feta
1 pkg Frozen spinach
1 Egg
12 Lasagna noodles
1 1/2 cups Shredded light mozza
Preparation
1. Place sun dried tomatoes in boiling water and let stand for 20 minutes Spray 9x13 baking dish.
2. Spray pot with cooking spray and add onions and garlic. Add mushrooms, zucchini and pepper. Cook until tender and add seasoning. Add reminder of sauce ingredients, simmer for 20 min. and add sun dried tomatoes with soaking liquid.
3. Mix together ricotta, feta, spinach and egg.
4. Preheat oven to 375F. Assemble. Add 1 1/2 cups sauce to bottom of pan. Top with 4 noodles. Spread 1/3 sauce, followed by 1/2 cheese mixture. Top with mozza and repeat. For top layer 4 noodles, sauce and mozza.
5. Bake lasagna for 35 minutes. Uncover for 15 minutes. Remove lasagna and let stand for 15 minutes.
Cook's Notes
Nutrition Information
Calories: 305 ; Total Fat: 8.6 ; Saturated Fat: 5.3 ; Carbohydrates: 38 ; Protein: 19 ; Sodium: 664 ; Fiber: 4.5

fixeruppper

Egg Plant Lasagna

Preheat Oven to 400 degrees

-Cut a large egg plant into thin slices (approximately 1/8 inch)
-oil or lightly spray a cookie sheet
-place egg plant slices on cookie sheet and sprinkle a little Italian seasoning on each slice
-lightly spray slices again
-bake for 10 or 15 minutes @400 degrees or until lightly browned

You can now substitute the egg plant instead of noodles in any lasagna recipe.

dargytaylor

this recipe is so good! give it a try!

skinnytaste.com

http://www.skinnytaste.com/2011/09/spaghetti-squash-lasagna.html

Spaghetti Squash Lasagna
Strands of roasted spaghetti squash are layered with marinara sauce, mozzarella and ricotta cheese, then
baked in the oven until the cheese is melted and all the flavors bake together. Naturally gluten-free and
vegetarian.

A wonderful way to prepare spaghetti squash, a winter squash that resembles strands of spaghetti when
cooked. The flavor is nothing like pasta, but it has a mild taste that is wonderful with sauces you would
normally eat over pasta. Technically this is not a lasagna since there is no pasta in this dish, but layered just
as you would a lasagna in individual sized oven safe casseroles which are perfect for portion control. If you
don't have personal sized casseroles, you can make one larger one in an 8 x 8 baking dish.
This recipe calls for cooked spaghetti squash. I prefer to roast spaghetti squash, which is really simple to do,
you can do this the day before and store the squash in the refrigerator or you can make it in the microwave
if you need it quick. Once cooked, simply use a fork to separate the strands. I always have a jar of my quick
marinara sauce on hand, which comes in handy to whip up quick weeknight meals.

Spaghetti Squash Lasagna

Skinnytaste.com

Servings: 4 • Serving Size: 1 lasagna • Old Points: 6 pts • Points+: 7 pts
Calories: 291.0 • Fat: 13.7 g • Protein: 19.6 g • Carb: 21.0 g • Fiber: 2.7 g
Sodium: 358.3 mg

Ingredients:
2 cups marinara sauce
3 cups cooked roasted spaghetti squash
1 cup part skim ricotta
8 tsp parmesan cheese
6 oz part skim shredded mozzarella (I used Sargento)

Directions:
See instructions on how to roasted spaghetti squash here.
Preheat oven to 375°.
In four individual 5 x 7-inch oven safe baking dishes, ladle 1/4 cup quick marinara sauce on the bottom of
each dish. Top each with 3/4 cup of cooked spaghetti squash and spread evenly. Top each with 1/4 cup
ricotta.
Sprinkle 1 teaspoon of grated parmesan cheese and .75 oz mozzarella on each. Add the remaining sauce,
parmesan and mozzarella cheese.
Cover with foil and bake for 15 - 20 minutes, or until the cheese is melted and the edges begin to bubble;
uncover and cook an additional 5 minutes.

manjot01

Try this, tastes good and low in calories!

500 ml tomato sauce
250 ml tomato paste
1 cup water
16oz lean ground beef
Whole wheat lasagna noodles
2 cups mushrooms
1 red pepper
1 yellow pepper
1 onion
3 cups 2% cottage cheese
2 cups spinich
1.5 cups cheese (low cal cheese will make the total amount of calories less then what is calculated)
Salt, oregano, parsley, black pepper and chilli peppers to taste
4849/30 slices
=161.63 per slice

Cook beef until brown, add in veggies and seasoning cook 5 mins, add in tomato sauce, paste and water, let simmer 10 mins.
in seperate bowl mix cottage cheese and spinich.

in lasagna pan, put in a layer of beef sauce, 1 layer lasagna noodles, cottage cheese mixture, 1 layer lasagna noodles, remaining beef sauce.

Cook 45 mins at 375, add cheese and cook 10 mins.

enjoy!

manjot01

sorry it's 32oz of lean ground beef (2 pounds)

sadye58

Ingredients
1 jar of low-fat spaghetti sauce (28-ounce - you choose brand)
1 can fat-free chicken stock (16-ounce)
2 eggs
2 garlic cloves, crushed
8 ounces part-skim mozzarella cheese, grated
2 cups low-fat ricotta cheese
1/2 lb. lean ground beef
1 package frozen chopped spinach
1 onion, finely chopped
1/2 lb. fresh mushrooms, sliced
1/2 tsp. soy sauce
1 tsp. balsamic vinegar
8 ounces lasagna noodles (any brand — don't boil, will cook in oven)
Salt and pepper to taste
Cooking Directions
Preheat oven to 350 degrees.

Lightly oil bottom of baking pan. Stir one cup of the chicken stock into the spaghetti sauce and set aside. Whisk the egg. Stir in ricotta cheese and one cup of the mozzarella. Add garlic, salt and pepper and set aside.

Brown and drain the ground beef making sure to break it into very small pieces. Season with salt and pepper. Cook the spinach until it is half done, approximately two-thirds of the time indicated on the microwave directions.

Sauté the onion in 1/2 cup chicken stock until it is translucent. Cook the mushrooms in the remaining 1/2 cup chicken stock adding the soy sauce and vinegar. Simmer until all liquid is absorbed. Mix together beef, spinach, onions and mushrooms.

Build the lasagna starting with a layer of sauce in the bottom of the pan. *Add one layer of the uncooked noodles followed by more sauce, 1/3 of the cheese mixture and 1/3 of the spinach/beef mixture. Repeat two more times, finishing off with the spinach mixture and the remaining sauce.

]Bake uncovered for 45 minutes, until liquid around the edges has been absorbed. Sprinkle remaining mozzarella on top and bake for 15 minutes more. Serves 10.

356 Calories 14 Grams of fat

beautifulreason

Bump

They all sounds so good...can't wait to try one

suepeta

will be trying all of these

FuzzieJelly

1 pound(s) uncooked 95% lean ground beef
27 oz reduced fat bottled spaghetti sauce
4 oz fat-free cottage cheese
9 oz whole wheat lasagna noodles
16 slice(s) Borden American cheese slice
Instructions
Brown and drain beef. Boil lasgna noodle 7-10 minutes until done. Layer beef, noodles, sauce, cottage cheese, and sliced cheese twice in a 9X13 glass pan. Bakle at 350 for 30 minutes. Makes 8 servings.

789 calories
60 carbs
23 fat
81 protein

divide everything by 8 to get the calories, carbs, fat, and protein for 1 serving!

econut2000

this recipe is so good! give it a try!

skinnytaste.com

http://www.skinnytaste.com/2011/09/spaghetti-squash-lasagna.html

Spaghetti Squash Lasagna
Strands of roasted spaghetti squash are layered with marinara sauce, mozzarella and ricotta cheese, then
baked in the oven until the cheese is melted and all the flavors bake together. Naturally gluten-free and
vegetarian.

A wonderful way to prepare spaghetti squash, a winter squash that resembles strands of spaghetti when
cooked. The flavor is nothing like pasta, but it has a mild taste that is wonderful with sauces you would
normally eat over pasta. Technically this is not a lasagna since there is no pasta in this dish, but layered just
as you would a lasagna in individual sized oven safe casseroles which are perfect for portion control. If you
don't have personal sized casseroles, you can make one larger one in an 8 x 8 baking dish.
This recipe calls for cooked spaghetti squash. I prefer to roast spaghetti squash, which is really simple to do,
you can do this the day before and store the squash in the refrigerator or you can make it in the microwave
if you need it quick. Once cooked, simply use a fork to separate the strands. I always have a jar of my quick
marinara sauce on hand, which comes in handy to whip up quick weeknight meals.

This sounds delicious! I have always wanted to try spaghetti squash but haven't really figured out what to do with it! Thanks for this recipe :-)

dreamshadows

Bumping to follow!

ajlarz

Here is a recipe for Chicken and Spinach lasagna from my blog: http://healthyeatinginabusylife.blogspot.com/2011/12/chicken-and-spinach-lasagna.html

Maybe not what you're looking for, but it's delicious!

claudiandw

This isn't lasagna, but close and it is sooo yummy!


Homemade Manicotti 257 calories

Ingredients

½ cup cold water
½ cup milk
2 large eggs
2 tbsp. melted butter, plus extra for greasing pan
1 cup flour
pinch salt

FILLING

1 ½ pounds whole milk ricotta
1 heaping cup grated mozzarella
¼ cup finely grated pecorino
2 large eggs
1 clove garlic, minced or pressed
2 tbsp. minced Italian parsley
1 tbsp. chopped basil
salt to taste

SAUCE

1 28 oz.can pureed tomatoes
½ pound sweet Italian sausage, bulk, or squeezed from casing
1 clove garlic, pressed
¼ peelied and grated Idaho potato
2 tbsp .extra virgin olive oil
½ tsp. salt
black pepper
pinch sugar (optional)
2 tbsp. chopped basil
1 cup grated parm cheese

CREPES:

In a blender container, blend the water, milk, eggs and butter. Add the flour and salt, blend until smooth and free of lumps. Pour into a bowl and allow the batter to rest for an hour.

Heat an 8" non-stick skillet to medium heat. Have waiting melted butter and a pastry brush. Brush a light coat of butter over the surface and when hot, with a ladle, pour in 2-3 tablespoons of batter. Quickly and carefully tilt the pan in a rotating motion until the batter forms a thin, round layer in the pan. Let cook, 30 seconds or more until the bottom is set and starting to color. Lift a set edge with a fork or small offset spatula and flip the crepe over, cooking a bit longer until the bottom side is set (will be a bit shiny in places). Remove to a plate. Lightly grease the pan, and repeat the process, continuing until all of the batter has been used, you should have around 10-12 crepes.

FILLING:

Combine all of the ingredients well in a bowl.

SAUCE:

Heat an 8" skillet over medium. Glaze with olive oil and sauté the sausage, turning and crumbling until no longer pink and beginning to brown. Remove from heat.
Meanwhile, heat a 3 qt. sauce pan to medium. Add the olive oil, Add the garlic and the potato, stirring and cooking until fragrant ( do not allow the potato to crisp and brown).
Add the pureed tomatoes, the sausage and any accumulated juices from the pan, a pinch of salt and some grindings of pepper.
Bring to a low boil and reduce heat to a simmer, cooking until thick and flavorful, 20-30 minutes. Taste and decide whether you would like to add the optional sugar for sweetness. Check for salt. Allow sauce to cool at least 10 minutes.

TO ASSEMBLE AND BAKE:

Preheat the oven to 375°F.

Lightly grease an 8" x 12 ½" Pyrex or other non-metallic baking dish. Ladle some sauce onto the bottom of the dish, enough to cover.

Assemble the manicotti. Select your 10 most beautiful crepes. Shinier side up, (the second side cooked), scoop a thick line (approx 2 tablespoons), of filling along the center of each crepe, and roll wrapper around filling. Filling should extend to the ends. Line up filled manicotti in the sauce-covered dish. Snuggle them together – 10 will fill the dish perfectly.

Pour over the remaining sauce and sprinkle with the parmesan cheese and sprinkle with a little more chopped basil.

Bake, uncovered 35-40 minutes until hot and bubbling. Place under a high broiler a couple of minutes to if you desire to further brown the cheese. Let rest 10 minutes before serving.