Lasagne Alternative?

zucchini in lasagna ROCKS!

Use tofu and soy cheese instead of cottage cheese, riccato(sp) cheese.....

Personally I use whole wheat lasgana pasta sheets, hunt's canned pasta sauce, ground turkey and low fat low sodium ricotta and mozzerella.

Still is under 460 calories and tastes great. even my parents liked it.

do you have wonton noodles there? or egg roll wrappers? use them inplace of the pasta.

Michael Angelo's vegetable lasagna is pretty good for frozen food...don't know if you can get it there. You could always put down thin layers of whatever whole grain pasta you are able to find. It'd be a little different, maybe more like a casserole but I think it would work and give you the flavor you crave.

the lean cuisine lasagna and meat sauce was one of my favorite things to eat, though... it is a lean cuisine. but if you're really craving it, i recommend it!

Actually the lean cuisine has more carbs than the regular single serving stouffer's lasagna.

Lean cuisine:
Calories 320

Sodium 630 mg

Total Fat 8 g

Potassium 710 mg

Saturated 4 g

Total Carbs 45 g

Polyunsaturated 0 g

Dietary Fiber 4 g

Monounsaturated 2 g

Sugars 8 g

Trans 0 g

Protein 17 g

Cholesterol 30 mg



Regular Stouffer's


Calories 350

Sodium 930 mg

Total Fat 11 g

Potassium 0 mg

Saturated 6 g

Total Carbs 38 g

Polyunsaturated 0 g

Dietary Fiber 3 g

Monounsaturated 0 g

Sugars 7 g

Trans 1 g

Protein 24 g

Cholesterol 40 mg

you could make your own pasta...no fancy machines needed just mix roughly 100g plain flour (white or wholemeal) with 1 egg. I use 200g/2 eggs for a lasagne for 4.

Mix until a dough...can use a mixer if you have one. Knead for 10 mins until elastic. Cover in cling film and refrigerate for 1/2 hour. Roll out using a rolling pin. Proper foodies would have a paddy at a rolling pin but for lasagne sheets its ideal. That way you can get really thin sheets. No pre-cooking of the sheets needed.

The rest is up to you, meat sauce, white sauce etc. I too love lasagne but making your own sheets you can keep the amount of pasta you use under control.

martyxxx

i found a pasta in the organic section of the grocery store last evening that was made from just brown rice, rice bran & water. maybe take a look around for an alternative like that, if you still want the feel of eating pasta.

To lower the carb and fat content, go chicken or turkey mince. I grill pumpkin and zucchini and use that as pasta sheets.

I also do a vegetarian ricotta bake that is de-licious! Once again- grilled pumpkin, zucchini then mix low fat ricotta with garlic, an egg and spinach. Use the grilled veg as pasta layers and spoon in between the ricotta mix. If you have extra calories you can add toasted pinenuts to the ricotta. Sprinkle with some low fat cheese on top and serve with a simple side salad and chickpeas. So simple, healthy and tasty!

hroush,

Good to see you're trying to make a change in the way you prepare food but I just thought I'd point out that potatoes are probably on par with white pasta. You would be better to substitute white pasta with wholemeal pasta or a lower carb/GI vegetable like eggplant, pumpkin, zucchini, spinach or sweet potato! Just thought I'd let you know!

I make lasagna cupcakes.

12oz. raw lean turkey
1/4t salt, divided
1/8t pepper
1 c chopped onion
1/2 c chopped mushrooms
one 14.5 can crushed tomatoes
1 1/2 t chopped garlic, divided
1/2t Italian seasoning
one 10oz pkg frozen chopped spinach thawed and squeezed dry
1 1/2 c fat-free ricotta cheese
1/4c fat-free liquid egg substitute
1/8t ground nutmeg (I omit b/c I don't care for nutmeg)
24 small wonton wrappers
1 1/2 c shredded part-skim mozzarella cheese

Preheat oven to 375 degrees.
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add turkey and season with 1/8 teaspoon salt and pepper. Cook and crumble until no longer pink, about 5 minutes. Add onion and mushrooms and, stirring often, cook until veggies are soft and turkey is fully cooked, about 6 minutes.
Reduce heat to low. Add crushed tomatoes, 1 teaspoon garlic, and Italian seasoning to the skillet. Stirring occasionally, simmer for 10 minutes. Set aside.
Meanwhile, in a bowl, combine spinach, ricotta cheese, egg substitute, nutmeg, remaining 1/8 teaspoon salt, and remaining 1/2 teaspoon garlic. Mix well and set aside. Spray a 12-cup muffin pan with nonstick spray, and press a wonton wrapper into each cup of the pan. Evenly distribute about half of the spinach-ricotta mixture among the cups, smoothing the surfaces with the back of a spoon.
Evenly distribute about half of the turkey mixture among the cups, smoothing the surfaces with the back of a spoon. Top each turkey layer with 1 tablespoon mozzarella cheese. Place another wonton wrapper into each cup, lightly pressing it down on the cheese layer and along the sides of the cup, letting the edges fall over the pan. Repeat layering by evenly distributing remaining spinach-ricotta mixture among the cups. Top each cup with 1 tablespoon mozzarella cheese.
Bake in the oven until cheese has melted and edges are browned, about 10 minutes.
Allow to cool, carefully transfer to a plate.

This is a Hungry Girl recipe I use often.

Per Serving: 1/12th recipe, 1 cupcake
165 calories
4.75 grams fat
390mg sodium
14g carbs
1.25g fiber
3g sugars
15g protein

This is AWESOME!! The only suggestion I have is more seasonings. I LOVE garlic and onions, so I put extra along with basil, etc. Just season to your liking. I also freeze these 2 per bag. It's a great quick meal for one.