"Healthy" lasagne recipes?

Good question! I was wanting to make one for Saturday... going to google search .... will post anything if I find a low cal one

I make "ricotta" out of silken tofu, little bit of lemon juice, and italian spices. super low cal super high protein. then either use homemade sauce with all-vegetable ingredients or jar sauce with no added sugar or high fructose corn syrup. I usually stuff mine with veggies and sometimes do half noodle layers and half flat zucchini slice layers. I've even made it with no noodles and all zucchini-- yum and barely any calories at all!

I recently made a yummy lasagna with ricotta and mozzarella (both were either skim or low fat, I forget), ground turkey, and spinach. It was really delicious and much lighter. I sauteed the turkey with onions, garlic, etc. Bon apetit!

bump for later!

For cheese use cottage cheese, low fat mozzarella,& Parmesan

For meat use ground turkey, turkey sausage & or veggie crumbles( a meat substitute like a veggie burger, but crumbled)

For pasta use whole wheat

You can go total veggie with sliced eggplant, zucchini, & or mushrooms

add your favorite sauce.

I want lasagna now:bigsmile:

Instead of noodles, use eggplant.

Yummy.

I use venison and spinach and chop up whatever veggies I can sneak in!

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I always make the spinach lasagna rolls from skinnytaste.com... They are a HUGE hit, and the rolls make perfect portion sizes... plus you can play around with the recipe: changing the filling etc.

I also LOVE to substitute spaghetti squash for my pasta dishes.

I make a polenta lasagna that's really good. I got the recipe from Oxygen Magazine. It has polenta, firm tofu, low fat ricotta cheese, chopped spinach, roasted red peppers, marinara sauce, and a little parmesan cheese. I don't have the recipe here with me at work, but I'm sure you could Google it and find it. It's delicious and super filling.

Easy peasy.


Swap the mounds of melted cheese for bechamel (made with skim), and only put a layer of shredded cheese on the very top.

Use whole wheat pasta sheets

Cans of roasted diced tomatoes + herbs instead of jarred marinara (too much added sugar) - or make your own

Load up with meaty veg like eggplant, mushrooms, ect.

If you want meat, use chicken sausage for great flavor in small quantity.



OH! And swap out a couple pasta layers with long sliced zucchini or eggplant.

Thanks for posting cause that's the way I do it. The bechamel sauce adds alot of creamyness to it. I make my own lasagna noodles, that way I know exactly what is going into it. Making your own marinara sauce isn't rocket science, and with practice should only take a couple of minutes.

I occasionaly used to burn my sauce when I used canned tomatoe sauces that have glucose/fructose/sugar in them. A little amount of sugar is okay in order to cut the acidity of the tomatoe sauce, but not to the extent most packaged sauces have in them.

I mix low fat mozzarella with low fat shredded cheddar for the top (only layer) of cheese. I also enjoy using meaty mushrooms like portabella's as a sub for meat or an addition to it.

Haven't tried the eggplant sub for the noodles yet. No doubt it would work great, but then again I would have no use for my pasta machine after that.

Happy Chefing

;D

i have made this butternut squash lasagne so many times. so yummy

http://www.goodtoknow.co.uk/recipes/516525/mary-berry-s-butternut-squash-lasagne

Free-form vegetable lasagne with pesto

Ingredients (serves 4)

300g haloumi cheese
2 tbs extra virgin olive oil
1 garlic clove, crushed
2 red capsicums
2 medium eggplants, cut into 1cm-thick slices
4 vine-ripened tomatoes
12 x 10cm squares of fresh lasagne
1 cup fresh pesto (see related recipe)
100g mixed salad leaves

Method

Slice the haloumi cheese into 1/2cm-thick slices. Combine half the olive oil with the garlic, brush over the haloumi slices, cover and set aside to marinate.

Brush the vegetables with the remaining olive oil. Heat a chargrill plate and chargrill the capsicums until the skins are black and charred. Place them in a sealed plastic bag and set aside to sweat for 10 minutes (this helps to lift the skin) then peel and discard the skin.

Chargrill eggplant in batches and stack in a pile to help them cook through. Chargrill the tomatoes quickly on both sides. (All the vegetables can be cooked in advance and reheated later.)

Bring a pan of salted water to the boil, add the lasagne sheets in 3 batches and cook for 3 minutes, stirring occasionally to prevent them sticking together. Drain and place in a bowl of cold water to cool.

Preheat the oven to 170°C.

Grill the haloumi cheese for 1 minute each side until crisp on the outside and molten inside.

Layer the vegetables, haloumi and pasta sheets in 4 piles, brushing each layer with a little pesto. Carefully transfer to a greased baking tray, cover with aluminium foil and heat for 5 minutes (they are served warm not hot). Just before serving, tuck a few salad leaves between the layers and top with any remaining pesto.

From this website. YUM!!

http://www.taste.com.au/recipes/6256/free+form+vegetable+lasagne+with+pesto

Go to emilybites.com she has great recipes. Try the lasagne cups. We love the taco cupcakes and the French dip cupcakes.!!