Leaner lasagna recipe?
Replies
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Hearts_2015 wrote: »
@Francl27
Definitely be sure to come back and share what you end up making and how you like it and of course the source!
Ended up using this
http://allrecipes.com/recipe/218091/classic-and-simple-meat-lasagna/?internalSource=hn_carousel 01_Classic and Simple Meat Lasagna&referringId=16806&referringContentType=recipe hub&referringPosition=carousel 01
But doubled the meat (used 90% beef) and used 32oz of full fat ricotta and changed the quantities of cheese a bit. I used some garlic and onion pasta sauce. Could only fit 9 lasagna noodles too.
It's tasty. 4500 calories for the whole pan though LOL.
Thanks for the help everyone.
@Francl27 Sounds like a great pick, thanks for sharing your final choice!0 -
Traditional lasagna is really not bad on calories if you eat a regular size serving. Eat it with salad and don't go back for seconds.
My recipe:
1 box lasagna noodles
1 pound cooked ground beef
Cheese filling:
32 oz part skim ricotta
2 cups mozzarella
1 egg
1 tbsp dried parsley
1 tbsp dried oregano
1 tsp dried basil
1 tbsp garlic powder
Roughly 50 oz of jarred sauce, I like prego chunky garden
You can add any veggies really, I like zucchini, roasted eggplant, yellow squash, mushrooms, bell peppers, carrots
In a 13x9 layer sauce, then noodles, then veggies, then cheese mixture, then meat, then sauce, then noodles, then veggies, the cheese mixture, then meat, then noodles sauce, then sprinkle the top with 1-2 cups mozzarella.
Bake for 1 hour at 375, maybe need to cover with foil if you see the mozzarella on top getting too brown.
A lasagna this size should have at least 16 servings. Service with a nice low calorie salad to keep you from going for seconds1 -
Traditional lasagna is really not bad on calories if you eat a regular size serving. Eat it with salad and don't go back for seconds.
My recipe:
1 box lasagna noodles
1 pound cooked ground beef
Cheese filling:
32 oz part skim ricotta
2 cups mozzarella
1 egg
1 tbsp dried parsley
1 tbsp dried oregano
1 tsp dried basil
1 tbsp garlic powder
Roughly 50 oz of jarred sauce, I like prego chunky garden
You can add any veggies really, I like zucchini, roasted eggplant, yellow squash, mushrooms, bell peppers, carrots
In a 13x9 layer sauce, then noodles, then veggies, then cheese mixture, then meat, then sauce, then noodles, then veggies, the cheese mixture, then meat, then noodles sauce, then sprinkle the top with 1-2 cups mozzarella.
Bake for 1 hour at 375, maybe need to cover with foil if you see the mozzarella on top getting too brown.
A lasagna this size should have at least 16 servings. Service with a nice low calorie salad to keep you from going for seconds
I like the sound of this... mmm and all the veggies sound delish!Traditional lasagna is really not bad on calories if you eat a regular size serving. Eat it with salad and don't go back for seconds. Isn't that the truth! I find if making something like this unless you live in house of many...enjoying the meal first and then dividing the remainder into containers for lunch for the week or freeze in individual containers really helps.
Definitely going to try your recipe and going to add more veggies like you suggest...that's what really appeals to me about yours!:)
Love the sharing and tips on this thread!0 -
I never take seconds of dinner. I just weigh my portion and eat that. Something I've learned from MFP, lol.Traditional lasagna is really not bad on calories if you eat a regular size serving. Eat it with salad and don't go back for seconds.
My recipe:
1 box lasagna noodles
1 pound cooked ground beef
Cheese filling:
32 oz part skim ricotta
2 cups mozzarella
1 egg
1 tbsp dried parsley
1 tbsp dried oregano
1 tsp dried basil
1 tbsp garlic powder
Roughly 50 oz of jarred sauce, I like prego chunky garden
You can add any veggies really, I like zucchini, roasted eggplant, yellow squash, mushrooms, bell peppers, carrots
In a 13x9 layer sauce, then noodles, then veggies, then cheese mixture, then meat, then sauce, then noodles, then veggies, the cheese mixture, then meat, then noodles sauce, then sprinkle the top with 1-2 cups mozzarella.
Bake for 1 hour at 375, maybe need to cover with foil if you see the mozzarella on top getting too brown.
A lasagna this size should have at least 16 servings. Service with a nice low calorie salad to keep you from going for seconds
Seems similar to what I did, except I added some parmesan in the ricotta mix and put more beef (and it still was barely enough). And didn't add extra seasoning as the sauce had plenty. And yeah it would be tasty with more veggies but I'm not sure how it would fit in the pan, mine was bursting and I made a mess when I cut it as it was, lol.
Weird though how my recipe called for 30 minutes at 350 for baking.0 -
Really you should just replace the lasagna noodles with lunch meat and then find a tomato sauce with no added sugar (most often pizza sauce is lowest in sugar) and you don't need to worry about anything else1
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buckfumbler wrote: »Really you should just replace the lasagna noodles with lunch meat and then find a tomato sauce with no added sugar (most often pizza sauce is lowest in sugar) and you don't need to worry about anything else
Why have you bumped a zombie thread?1 -
TavistockToad wrote: »buckfumbler wrote: »Really you should just replace the lasagna noodles with lunch meat and then find a tomato sauce with no added sugar (most often pizza sauce is lowest in sugar) and you don't need to worry about anything else
Why have you bumped a zombie thread?
I think you're ignoring the much more pressing question: why on earth would anyone replace noodles with LUNCH MEAT? *shudders*6 -
janejellyroll wrote: »TavistockToad wrote: »buckfumbler wrote: »Really you should just replace the lasagna noodles with lunch meat and then find a tomato sauce with no added sugar (most often pizza sauce is lowest in sugar) and you don't need to worry about anything else
Why have you bumped a zombie thread?
I think you're ignoring the much more pressing question: why on earth would anyone replace noodles with LUNCH MEAT? *shudders*
Yeah, that was too horrifying to consider...0 -
janejellyroll wrote: »TavistockToad wrote: »buckfumbler wrote: »Really you should just replace the lasagna noodles with lunch meat and then find a tomato sauce with no added sugar (most often pizza sauce is lowest in sugar) and you don't need to worry about anything else
Why have you bumped a zombie thread?
I think you're ignoring the much more pressing question: why on earth would anyone replace noodles with LUNCH MEAT? *shudders*
For the love of.... WTF is this creation suppose to be cause damn sure it is NOT lasagna or a variation of.
There was a post yesterday about "keto donuts" made with pork rinds, egg white, and Splenda. Combined with this post about bologna lasagna, I'm forced to conclude that maybe keto finally has gone too far.9 -
I realize this is a zombie thread, but since we're talking lasagna, I recently made Spinach-Ricotta Calzones and the filling was divine! Was thinking of using that filling mixture in a lasagna with actual wheat pasta, probably a half pound of ground beef and a half pound of sausage, and spaghetti sauce - I like Newman's Sockarooni.0
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Lasagna is one of those things that I enjoy letting Stoufers cook. I try to weigh my serving size so I limit myself, and add a nice side salad.1
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I see this is a zombie thread, but I'm all for a good lasagna thread, no matter how old.
I just thought I'd add my 2 cents... except for the rare occasion, I've stopped fussing with lasagna baked in the oven and started making skillet lasagna on the stove with 150 calorie rotini. I know technically it ceases to be lasagna, but it tastes the same, I can use actual pasta without too big of a hit in calories (haven't found 150 cal/serving lasagna noodles), there isn't a lot of fussy prep, and there's no lasagna pan to clean.
Also, does anyone else use ham in their lasagna? Great flavor.1 -
A big pan of homemade lasagna with ricotta and pasta and ground meat is just one of those things a person with a weight problem needs to let go of. For my part, making it with cottage cheese or cauliflower or turkey just makes it worse. How about a jumbo shrimp cocktail with crisp lettuce and cocktail sauce?3
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wilson10102018 wrote: »A big pan of homemade lasagna with ricotta and pasta and ground meat is just one of those things a person with a weight problem needs to let go of. For my part, making it with cottage cheese or cauliflower or turkey just makes it worse. How about a jumbo shrimp cocktail with crisp lettuce and cocktail sauce?
i make lasagne that's around 500 cals for a serving... whats wrong with that?1 -
wilson10102018 wrote: »A big pan of homemade lasagna with ricotta and pasta and ground meat is just one of those things a person with a weight problem needs to let go of. For my part, making it with cottage cheese or cauliflower or turkey just makes it worse. How about a jumbo shrimp cocktail with crisp lettuce and cocktail sauce?
Or just have a serving that fits into calorie goals . . .2 -
Oh, nothing wrong with any food. Just count the calories. Just that most people would not be satisfied with 250g of lasagna.2
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To be clear.... I love me some pasta...but this recipe has changed my mind when it comes to a no noodle lasagna being DELICIOUS!
https://www.skinnytaste.com/zucchini-lasagna/0 -
wilson10102018 wrote: »Oh, nothing wrong with any food. Just count the calories. Just that most people would not be satisfied with 250g of lasagna.
Well, people who aren't satisfied with a reasonable serving size of lasagna may be better off avoiding it, but the rest of us can have some and bulk up the meal with things like salad, vegetables, or soup if we still want to eat more. There's really no reason why lasagna has to be something that everyone concerned with weight management must let go of, as you stated initially.4 -
Christmas dinner, with guests including 2 vegetarians and 1 lactose intolerant. Subbed mashed tofu for the ricotta. Daiya mozzarella shreds. Spinach instead of meat. It was actually good.0
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Ay! Zombie thread!!!
I just made this lasagna. I did not manage to successfully calculate the nutrition on it, because I used 1 lb of each of the meats, and then ended up having a LOT of both the meat sauce and cheese filling left over (I am not sure what I did wrong), so I said screw it and just weighed and logged it as Stouffers.
The recipe is quite tasty, and I bulked it up with a bit more carrots and celery, and also snuck in 3 baby yellow squash. Chop the veg very finely to get past the kid-veg-detection systems. I also used a lowfat ricotta, and mozzarella isn't as obnoxious as some of the cheeses and can also be trimmed back a bit. The husband and son happily chowed down on it.
https://www.marthastewart.com/1532365/lasagna-meat-sauce
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I understand the reluctance to let these fatty comfort foods go. I really do.
For me, the curative object of calorie counting is to help me make better food choices, not reduce the intake of the poor choices of the past. But, that may not be everyone's goal.4 -
I see this is a zombie thread, but I'm all for a good lasagna thread, no matter how old.
I just thought I'd add my 2 cents... except for the rare occasion, I've stopped fussing with lasagna baked in the oven and started making skillet lasagna on the stove with 150 calorie rotini. I know technically it ceases to be lasagna, but it tastes the same, I can use actual pasta without too big of a hit in calories (haven't found 150 cal/serving lasagna noodles), there isn't a lot of fussy prep, and there's no lasagna pan to clean.
Also, does anyone else use ham in their lasagna? Great flavor.
So you're making skillet-baked rotini?
I've never seen it with ham, but my Italian grandpa liked it made with 50/50 ground beef and pork sausage, for whatever that's worth.
I've always preferred baked ziti to lasagna because it was easier to make and tastes the same! Just throw everything in a baking dish, no special noodles to buy. It's not as impressive looking though.
This is a zombie thread I have no issues with
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wilson10102018 wrote: »I understand the reluctance to let these fatty comfort foods go. I really do.
For me, the curative object of calorie counting is to help me make better food choices, not reduce the intake of the poor choices of the past. But, that may not be everyone's goal.
How is lasagna a poor food choice, in the proper portions? I'd say it's a pretty well-rounded dish, particularly for those of us that toss some extra veggies in there.
There are no bad foods (unless they're contaminated/poisoned), only bad diets.5 -
I see this is a zombie thread, but I'm all for a good lasagna thread, no matter how old.
I just thought I'd add my 2 cents... except for the rare occasion, I've stopped fussing with lasagna baked in the oven and started making skillet lasagna on the stove with 150 calorie rotini. I know technically it ceases to be lasagna, but it tastes the same, I can use actual pasta without too big of a hit in calories (haven't found 150 cal/serving lasagna noodles), there isn't a lot of fussy prep, and there's no lasagna pan to clean.
Also, does anyone else use ham in their lasagna? Great flavor.
So you're making skillet-baked rotini?
I've never seen it with ham, but my Italian grandpa liked it made with 50/50 ground beef and pork sausage, for whatever that's worth.
I've always preferred baked ziti to lasagna because it was easier to make and tastes the same! Just throw everything in a baking dish, no special noodles to buy. It's not as impressive looking though.
This is a zombie thread I have no issues with
Yep. For example:
Beefy Kale Skillet Lasagna
1 lb 85% or greater lean ground beef
1 large onion, chopped
3 tsp minced garlic
1 TB oregano
1 tsp basil
1/4 tsp fresh ground pepper
2 cans fire roasted diced tomatoes
2 tsp honey
4 cups chopped kale
1/4 cup grated parmesan
1 1/2 cups 1-2% cottage cheese
8 oz mafalda or rotini (there's a 150 calorie high-fiber rotini available in our area that I use)
Optional: shredded mozzarella or Italian cheese blend
Cook pasta. Brown ground beef & onion. Drain. Add garlic and spices 1-2 minutes. Add tomatoes and honey and bring to a simmer. Add kale and simmer for 5-7 minutes. Stir in parmesan and cottage cheese- heat through. Toss w/pasta. Serve with 1-2 TB shredded cheese, if desired. 8 servings of about 330 calories/serving when prepared with the 85% beef and 2% cottage cheese.
This recipe is how I introduced my kids to kale, BTW. The other day I was making sausage & kale soup and my 10 year old said, "Oh good- I love kale!"
Edited to add: I've also done a version of this where I layer the cottage cheese (maybe with an egg mixed in?) on top of the pasta and then cover and "bake" it on the stove for a few minutes. But as with regular lasanga, the kids don't like the texture of the cheese kept separated like that.1 -
wilson10102018 wrote: »I understand the reluctance to let these fatty comfort foods go. I really do.
For me, the curative object of calorie counting is to help me make better food choices, not reduce the intake of the poor choices of the past. But, that may not be everyone's goal.
Well, I haven't had lasagna for years so this isn't really about my "reluctance" to let it go. I appreciate the thoughts though.
For you, calorie counting is a desire to make "better" food choices. For me, it's simply a weight management method. As I am at a healthy body weight and have been maintaining that for several years, I have no judgment or emotion around my past choices. They simply are, as my choices today simply are. "Poor" isn't a category that's relevant for me, as it is for you.
So consider that for some people like yourself, giving up lasagna may be necessary. For others, it's not. What worked for you isn't what everyone else has to do. You insisting that others must give up what you feel compelled to give up may be a sign that there is still some conflict within you about this. What would it matter if there were people who regularly ate calorie-dense foods you've eliminated yet still managed their weight successfully?1 -
Well, that is what makes for diversity. For you, lasagna is a well rounded food choice. For me, not so much. I am trying to move toward fresh fruit and vegetables, fish and other lean proteins. And, logging the high calorie consequences of food choices train me to do just that.0
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Why not try a vegan, oil free recipe?
https://www.thespruceeats.com/engine-2-diet-vegan-lasagna-recipe-3378509
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I use Mary Berry's lasagna recipe but I normally make Marcella Hazan's ragu.
https://www.bbc.com/food/recipes/mary_berrys_lasagne_al_16923
https://leitesculinaria.com/84057/recipes-marcella-hazan-bolognese-sauce.html
I only do classic lasagna if I have already cooked a big batch of Marcella Hazan ragu for the freezer as making ragu especially for lasagna is too much work. To make this leaner replace the ground pork with ground poultry in the ragu recipe. In the lasagna recipe replace the white sauce with cottage cheese blitzed with the parmesan in the food processor to get approximately the same volume of white sauce. Thin the alternative white sauce with a little 2% milk if you like.0 -
wilson10102018 wrote: »Well, that is what makes for diversity. For you, lasagna is a well rounded food choice. For me, not so much. I am trying to move toward fresh fruit and vegetables, fish and other lean proteins. And, logging the high calorie consequences of food choices train me to do just that.
So just curious... would you consider the recipe I posted above to be a bad food choice?0 -
Why not try a vegan, oil free recipe?
https://www.thespruceeats.com/engine-2-diet-vegan-lasagna-recipe-3378509
Corn in lasagna?
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