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Source of Recipe: JoAnna M. Lund
Zucchini instead of lasagna noodles? Yes, and a very tasty substitution it is!
List of Ingredients
16 ounces ground 90% lean turkey or beef
1 3/4 cups (one 15-ounce can) Hunt's Tomato Sauce
1/4 cup water
1 1/2 teaspoons JO's Italian Seasoning
4 cups sliced zucchini
2 eggs or equivalent in egg sustitute
2 cups fat free cottage cheese
1/4 teaspoon dried minced garlic
Preheat oven to 350 degrees. Spray a 9-by-13-inch baking dish with olive-flavored cooking spray. In a large skillet sprayed with olive-flavored cooking spray, brown meat. Add tomato sauce, water, and JO's Italian Seasoning. Simmer for 10 minutes. Meanwhile, in another large skillet sprayed with olive-flavored cooking spray, saute zucchini until just tender. In a medium bowl, combine eggs, cottage cheese, and garlic. Spoon about 1 1/2 cups meat sauce into bottom of prepared baking dish. Layer half of zucchini over sauce. Spoon half of cottage cheese mixture over zucchini. Spread half of remaining meat sauce over top. Repeat Layers. Bake 42 to 48 minutes. Place baking dish on a wire rack and let set 5 minutes. Divide into 6 servings.
Tip: Any reputable Italian seasoning my be used in place of Jo's Italian seasoning.
Each serving equals:
HE: 3 Protein (1/3 limites), 2 1/2 Vegetable
204 Calories, 8gm Fat, 25gm Protein,
8gm Carbohydrate, 772mg Sodium, 1gm Fiber
DIABETIC: 3 Protein, 2 Vegetable
"Healthy Exchanges Food Newsletter, October 1996, pg. 1"
This was really good. I love that it's no starch exchanges. And so low in calories. I give it 5 cupcakes! Heather
Edited by: ASK4JJG at: 4/8/2011 (10:10)
This is a delicious dish that could be served with a mixed vegetable salad or steamed broccoli and french bread.
1 tablespoon olive oil
1 medium onion, sliced
1 clove garlic, minced
1 large tomato, sliced very thin
1 cup canned crushed tomatoes
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/4 teaspoon. salt (optional)
1 medium eggplant, sliced very thin
8 ounces shredded part-skim mozzarella cheese
Preheat oven to 425°F.
In a medium nonstick skillet, heat olive oil over medium heat. Sauté onion until tender, about 2-3 minutes. Transfer to an 8x8 or 9x13 baking dish. Sauté the garlic for 1 minute. Add the crushed tomato, basil, oregano, and salt, and cook gently
over medium-low heat for 10 minutes. Spread a layer of this mixture over the onion layer. Add a layer of eggplant and follow with a layer of tomato. Sprinkle 1/3 of the mozzarella cheese over top. Repeat layers of eggplant, tomato, and cheese until you use all ingredients. Finish with a layer of mozzarella cheese. Cover with aluminum foil and bake for 25 minutes, or until vegetables are tender. Uncover and bake 10-15 minutes, or until layer of cheese is light brown.
Serving size: 1 slice lasagna (1 cup)
Calories 219, Carbohydrate 5 grams, Protein 16 grams,
Fat 15 grams
Daily Servings According to Diabetes Food Guide Pyramid:
serving from Meat group: 1
serving from Vegetable group: 1
serving from Fat: 1
National Diabetes Education Program (NDEP)
From recent Hungry Girl newsletter:
HG's Hungry Girlfredo White Lasagna
White Done Right!
In what world is pasta baked in cream sauce and cheese NOT a calorie-and-fat-packed nightmare? In HG Land, baby! Your head may actually explode when you taste the insanely gooey decadence that is our Hungry Girlfredo White Lasagna. So don't say we didn't warn you...
3 medium zucchini, ends removed
1 cup fat-free ricotta cheese
2 large egg whites or 1/4 cup liquid egg whites
1 tsp. chopped garlic
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. salt, divided
1/4 tsp. black pepper, divided
1 1/2 cups chopped mushrooms
2 cups chopped spinach
3/4 cup fat-free sour cream
4 wedges The Laughing Cow Light Creamy Swiss cheese
4 tbsp. reduced-fat Parmesan-style grated topping, divided
4 sheets oven-ready lasagna noodles (like the kind by Ronzoni)
1/2 cup shredded part-skim mozzarella cheese
Optional: additional salt and black pepper
Preheat oven to 425 degrees.
Slice zucchini in half widthwise, and then slice each half lengthwise into 1/4-inch thick strips. Set aside.
In a medium bowl, combine ricotta cheese, egg whites, garlic, oregano, basil, 1/8 tsp. salt, and 1/8 tsp. black pepper. Stir well and set aside.
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and, stirring occasionally, cook until softened, about 4 minutes. Add spinach and cook until spinach has wilted and excess moisture has evaporated, about 2 more minutes.
Remove skillet from heat and let cool. Blot away excess moisture from veggies, using paper towels. Transfer contents to the bowl of ricotta mixture and set aside.
Re-spray skillet and return to medium-high heat. Working in batches, cook zucchini until softened, about 2 minutes per side; remove skillet from heat and re-spray between batches. Set zucchini aside.
To make the sauce, in a microwave-safe bowl, combine sour cream with cheese wedges, breaking cheese wedges into pieces as you add them. Stir in 2 tbsp. Parm-style topping, remaining 1/8 tsp. salt, and remaining 1/8 tsp. black pepper. Microwave for 30 - 45 seconds, until very warm. Stir until smooth and set aside.
Spray an 8" X 8" baking pan with nonstick spray. Evenly place 1/3rd of the cooked zucchini strips on the bottom. With a spoon or spatula, spread half of the ricotta-veggie mixture on top. Evenly top with 2 lasagna sheets, followed by 1/3rd of the sauce.
Repeat layering with the same amounts of zucchini, ricotta-veggie mixture, lasagna sheets, and sauce. Evenly top with remaining zucchini, followed by remaining sauce. Sprinkle with mozzarella and remaining 2 tbsp. Parm-style grated topping.
Bake in the oven for 25 - 30 minutes, until cheese starts to brown.
If you like, season to taste with additional salt and black pepper. Enjoy!
MAKES 4 SERVINGS
Serving Size: 1/4th of lasagna (1 large piece)
PointsPlus™ value 7*
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