You'll never believe this is low-calorie! My husband thought we were cheating on our diets the first time I made this. And one recipe makes 15 servings! I usually pop half in the freezer for John to reheat on nights when I have class.
270 calories per serving
Makes 15 servings
Ingredients:
1 box no-boil lasagna noodles (about 15 pieces)
2c sliced fresh zuccini squash
1 32oz jar speghetti sauce
12oz extra lean ground beef
2c chopped yellow onion (about 1 medium onion)
10 tsp minced garlic (used in almost every step! yumm!)
*See the tips and tricks page for a time-saving step!
1 diced bell pepper, excluding seeds (I use green, but any color will do)
1 32oz can diced tomatoes (drained and rinsed)
2c fresh sliced mushrooms
4c fat free cottage cheese
2 1/4c shredded part skim mozzarella cheese
1/4c shredded (not powdered) parmesan cheese
1 16oz can artichoke hearts in water, quartered
3 tsp Italian seasoning blend
salt
pepper
Directions:
In a large skillet, brown your beef with the onion, 3 tsp garlic, italian seasoning, zuccini, and bell pepper. When the beef is just about done, add the mushrooms and artichoke hearts. Reserve 1/2c speghetti sauce and set aside. Pour in the diced tomatoes and remaining spaghetti sauce. Stir well. Salt and pepper to taste. Revove from heat. In a medium sized mixing bowl, combine 3c cottage cheese with all the mozzarella. mix well. In a smaller bowl, mix the remaining cottage cheese with the parmesan. This will be your top layer.
Spread the 1/2c reserved speghetti sauce evenly in the bottom of a 9x13" baking dish. This will prevent sticking and help to cook the bottom layer of pasta. Layer the lasagna noodles, covering the entire dish in a single layer, breaking the noodles as necessary to make them fit. I usually use 4-5 noodles per layer. Next, layer the cottage cheese/mozzarella mixture, using about 1/2 of the total mixure in your bowl. Then add a layer of the meat/vegitable mixture, using 1/3. If you have leftovers of any of these mixtures, they are great to eat alone or with a side of whole wheat pasta. Try to be aware of how ful your dish is getting. With each layer of noodles, you should be 1/3 higher on the side of the dish. Your layers should follow the order below:
speghetti sauce
noodles
mozzarella mixture
beff/veggies
noodles
mozzarella mixture
beff/veggies
noodles
beef/veggies
parmesan mixture
Bake at 425 degrees for 45-60 minutes, until the cheese is slightly toasty. If you aren't sure whether it's done, just check a bite of the pasta. If it's done, the whole thing is done. Remember, everythign was cokked when you put it in so it's safe to eat. When it comes out of the oven, let it set for 5-10 minutes before cutting. Cut into 15 equally sized portions. This recipe is great to freeze and reheat later. Enjoy!
Please let me know what you think of this recipe! Post a comment on my blog. :)
No comments:
Post a Comment