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Tuesday, October 13, 2009

Healthy Lasagna

I haven't had much time lately to make cards or scrapbook, so I decided to make a little change to my blog. From now on, I will be sharing recipes and healthy tips, posting crafting projects or ideas, and any other little tidbits of information that I think will be helpful. Of course I will still be posting cards and scrapbook page layouts.

To get the ball rolling, I am including a recipe for Healthy Lasagna that is very weight watching friendly.

Healthy Lasagna

Makes 12 servings

9 uncooked lasagna noodles
1 lb extra lean (90%) ground beef
2 cloves garlic, finely chopped
1 jar pasta sauce (approx 25.5 oz)
1 ½ Italian seasoning
1 egg
1 contaner (15 oz) reduced fat ricotta cheese
2 cups shredded reduced fat mozzarella cheese
1/3 cup shredded Parmesan cheese

Spray 13x9 inch baking dish with cooking spray. Cook and drain noodles as directed on package. Place in cold water.

Meanwhile, in 12 inch skillet, cook beef and garlic over medium high heat for 5 to 7 minutes, stirring frequently until beef is throughly cooked; drain grease. Stir in pasta sauce and Italian seasoning. Heating to boiling, stirring occasionally. Remove from heat.

Heat oven to 350 degrees. In medium bowl, beat egg slightly. Stir in ricotta cheese until blended. Drain noodles. Spread about ½ cup sauce mixture on bottom of baking dish. Top with 3 noodles, 1 ½ cups of sauce mixture, half of the ricotta mixture, and ¾ cup of mozzarella cheese. Repeat layers once. Top with remaining noodles, sauce, and mozzarella cheese; sprinkle with Parmesan cheese. Spray 15 piece of foil with cooking spray and cover lasagna.

Bake 45 minutes. Uncover and make 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving.

Nutritional Information:

1 serving – 240 calories (calories from fat 80)
Total Fat 9 g
Cholesterol 60 mg
Sodium 400 mg
Fiber 2 g
Sugars 5 g
Protein 20 g

For additional fiber (and veggies), add 10-16 oz drained thawed spinach and 2 cans drained mushrooms to sauce mixture.


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