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Lasagna Recipe
Try this healthier version of traditional lasagna
The most significant changes included substituting extra-lean ground beef for Italian sausage, low-fat cottage cheese for Ricotta cheese, part-skim mozzarella cheese for regular mozzarella cheese and reducing the quantity of Parmesan cheese.
These changes save 315 calories/serving.
| 13”x9”x2” baking dish Preheat oven to 350° | ||
| Spray the 13x9x2-inch baking dish with nonstick coating. Spread about 1 cup of meat sauce on bottom of the baking dish. Arrange three noodles lengthwise over sauce. Spread with half of the cottage cheese mixture. Top with half of the remaining sauce and half of the mozzarella cheese mixture. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered in a 350° oven for approximately 50 minutes or till heated through. Let stand for 15 minutes before serving. Makes 6 servings. | ||
| 8 ounces | Lasagna noodles | Bring water to a boil and cook lasagna noodles for 10 minutes. Drain and rinse. |
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| 1 cup ¾ cup ½ cup |
Carrots (2 medium) Onion, chopped fine (1 medium) Zucchini, chopped fine (small), optional |
Clean veggies. Shred carrots and dice onions and zucchini. |
| 1 Tablespoon 1 tsp |
Olive oil Minced garlic (2 cloves) |
Heat oil in a large, non-stick skillet; add minced garlic and vegetables. |
| 2 Tablespoons | Fresh parsley, chopped | Chop parsley. Add 1 Tablespoon to pan. Reserve 1 Tablespoon for later recipe use. |
| 16 ounces | Extra-lean ground beef | Place the ground beef into a second skillet. Cook, stirring frequently until the beef is cooked through. Upon completion, place the ground meat into a colander and rinse under hot water. |
| 1 can 1 can ½ cup 1 can 1 box 1 teaspoon 1 teaspoon |
Tomato sauce (15 ounces) Tomato paste (6 ounces) Water Diced tomatoes (16 ounces) Frozen spinach (10 ounces), thawed Dried oregano Dried basil |
Add tomato sauce, tomato paste, water, tomatoes, spinach, and herbs. Simmer over medium heat while you prepare the cheese mixture. |
| 1 carton 2 1 teaspoon ¼ teaspoon ½ teaspoon |
Low-fat cottage cheese (24 ounces) Egg whites Salt Pepper Dried onion flakes |
In a separate bowl, combine the cottage cheese, slightly beaten egg whites, salt, pepper, and dried onion flakes. |
| 1 Tablespoon 1 cup |
Reserved chopped fresh parsley Part-skim mozzarella cheese, shredded |
In another bowl, combine parsley and mozzarella cheese. |
| ¼ cup | Parmesan cheese, grated | |
For information, please call our Health Access Line at 314-ANTHONY (268-4669) or 800-554-9550 or visit our find a physician online.
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