Healthy Lasagna???

Eggplant Lasagna
Ingredients
1 lb extra lean ground turkey
1 lb italian sausage
1 yellow onion, chopped
2 cloves garlic, minced
2 fresh tomatos chopped
2 26 oz jars pasta sauce
2 egglants, peeled and thinly sliced
1 8oz bag shredded mozzerella cheese
1 c parmesan cheese



Directions
In a large pan brown ground turkey and italian sausage with onion and garlic. Drain all of the grease from pan. Add pasta sauce and tomatos. Bring to a boil. Lower temperature and allow to simmer for 30 minutes uncovered stirring occasionally. Preheat the oven to broil. Meanwhile, wash and peel eggplant. Slice egglant into thin strips length wise and then in 2 inch squares. Place eggplant on a ungreased cookie sheet and allow to broil for 8 minutes (with the oven door slightly cracked) or until eggplant is very tender. Grease a large lasagna pan and preheat oven to 350. In a small bowl combine mozzerella cheese and parmesan cheese. Place a layer of eggplant in the bottom of the pan, top egglant with a layer of meat sauce, top meat sauce with mozzerella and parmesan cheese, top cheese with another layer of egglant and continue layering until all meat sauce has been used. Your top layer should be egglant. Top the last layer of egglant with remaining cheese. Bake at 350 for 45 minutes or until meat is bubbly. Allow to cool for 5 minutes and serve. Makes approximately 10 1 to 1 1/2 cup servings.

Number of Servings: 10
Servings Per Recipe: 10
Amount Per Serving
Calories: 155.5
Total Fat: 8.9 g
Cholesterol: 44.3 mg
Sodium: 195.5 mg
Total Carbs: 6.3 g
Dietary Fiber: 1.8 g
Protein: 12.5 g

Yes! I'm Italian so making a healthy lasagna was a must!!!

Noodles:

2 boxes Healthy Harvest Whole Wheat Lasagna Noodles (may not need both depending on baking dish size)

Sauce:

1 can crushed tomatoes
5 fresh basil leaves chopped
1/3 cup finely chopped fresh parsley
1/4 cup finely chopped fresh garlic
10 sliced baby portabellas
2 zucchini sliced thinly
8oz finely chopped grilled chicken
Salt & Pepper
1/4 cup extra virgin olive oil (optional)


Cheese Mixture:

1 cup egg beaters (egg substitute)
2 cups fat free ricotta cheese
1 cup chopped cooked spinach
1/4 cup reduced fat Parmesan cheese

Cheese Topping:

1 cup fat free mozzarella
1 cup part skim mozzarella
1/2 cup reduced fat parmesan

*Spray Pam on baking dish, & assemble lasagna starting with a layer of sauce on the bottom of the dish then, noodles, cheese, sauce, & repeat! I'd say bake at 350 degrees (covered with aluminum foil) for about 30 mins, then bake uncovered for about 10-15min. more to brown the mozzarella cheese topping!

Makes 12+ servings @ 352 cal, 5g fat a portion!

Enjoy!

I like my lasagne to have pasta in it.

I always use only 3-4 layers of pasta, make the filling layers thick and have a small portion with some salad.

For fillings - I either do lean mince with loads of grated zucchini and carrot and chopped mushrooms and onion mixed in or I make the layers different - ie bottom layer mashed pumpkin, next layer chopped tomatoes (canned if thats all I have), next layer meat as above or spinach and ricotta.

Then I just use a small amount of bechamel sauce (made with skim milk) on the top layer under some low fat cheese.

bumpity bump

Eggplant Lasagna
Ingredients
1 lb extra lean ground turkey
1 lb italian sausage
1 yellow onion, chopped
2 cloves garlic, minced
2 fresh tomatos chopped
2 26 oz jars pasta sauce
2 egglants, peeled and thinly sliced
1 8oz bag shredded mozzerella cheese
1 c parmesan cheese



Directions
In a large pan brown ground turkey and italian sausage with onion and garlic. Drain all of the grease from pan. Add pasta sauce and tomatos. Bring to a boil. Lower temperature and allow to simmer for 30 minutes uncovered stirring occasionally. Preheat the oven to broil. Meanwhile, wash and peel eggplant. Slice egglant into thin strips length wise and then in 2 inch squares. Place eggplant on a ungreased cookie sheet and allow to broil for 8 minutes (with the oven door slightly cracked) or until eggplant is very tender. Grease a large lasagna pan and preheat oven to 350. In a small bowl combine mozzerella cheese and parmesan cheese. Place a layer of eggplant in the bottom of the pan, top egglant with a layer of meat sauce, top meat sauce with mozzerella and parmesan cheese, top cheese with another layer of egglant and continue layering until all meat sauce has been used. Your top layer should be egglant. Top the last layer of egglant with remaining cheese. Bake at 350 for 45 minutes or until meat is bubbly. Allow to cool for 5 minutes and serve. Makes approximately 10 1 to 1 1/2 cup servings.

Number of Servings: 10
Servings Per Recipe: 10
Amount Per Serving
Calories: 155.5
Total Fat: 8.9 g
Cholesterol: 44.3 mg
Sodium: 195.5 mg
Total Carbs: 6.3 g
Dietary Fiber: 1.8 g
Protein: 12.5 g

This sounds FABULOUS! I'm going to try it. Thanks for posting.

I've modified the traditional ricotta filling (because I don't like ricotta).... You need a food processor for this.

1 yellow onion, peeled
1 can, artichokes (quarters, hearts, etc.)
3 oz fat free cream cheese
(optional: add 3 oz feta)
large handful of spinach
3 toes garlic
1 egg white (to bind the glop)

Whirl until smooth and use in place of the ricotta.

I add a ton of veggies to lasagne...
Sauce, noodles, artichoke mixture, layer of sliced zucchini, layer of sliced tomato, layer of spinach leaves, sprinkle of cheese, sauce....etc.

Does anyone have a good recipe for a lasagna that is not loaded with fats and carbs? If so please post it! THANKS!

The above recipes sound great!

But what I have done is take a "normal" recipe that has the fat and carbs and modified it. I use things like whole grain pasta (I like the Barilla Plus the best because a lot of others taste grainy and bland to me), shredded cheese made with 2% skim milk, fat free ricotta cheese, 96% lean ground beef, sugar free sauce (I like the brand Colavita the best because it is fat free AND sugar free, and with a dash of your favorite spices, it tastes great), etc.

I have done quite a few fattening recipes like that, and when I checked the nutrition stats on the new vs. old recipes using the recipe function on this website, the recipes I used to think were off limits were found to be low fat, low carb, or whatever I needed them to be. I missed having my salmon with cream sauce cause it was sooo fattening, but last week I decided to slim out the ingredients...and discovered that when I used better-for-you ingredients, the same recipe had literally half the calories and turned out to be low fat. I couldn't believe it, but it's true.

So while I would love to try some of the above suggestions and most likely will cause I love lasagna, I would suggest trying to simply use your own recipe with healthier ingredient substutions and possibly having a smaller portion. It just might work if you find the right brands.

*Bump*

eggplant parmesan is an all time favorite of mine.