Hey all. My recipe was chosen as the best comfort food makeover by Jillian Michael's and her staff of the website : ) I wanted to share
I do use dehydrated shrooms to soak up some water from the veggies and add a couple TBL of whole grain flour in the cheese mixture...even if it's watery it's YUMMY!
In case the link takes you to the log-n page...here is her entry!
CHECK IT OUT – GET THE WINNING COMFORT FOOD MAKEOVER RECIPE
Hey everybody, it’s Friday again and you know what that means — a new recipe for you to try! This week’s winning recipe is from Tara, aka indie,who wins bragging rights and a $100 American Express gift card! Lasagna is a classic comfort food and indie decided to make to make it healthier…here is her take on the classic recipe.
Lasagna
One of my husband's favorite recipes was his mother's lasagna, so I decided to attempt to master it so he would come along for the ride.
Ingredients
1 lb ground turkey, 8% fat
1 small carrot, diced
1/2 onion, diced
1 red pepper, diced
3 Tbsp. water
2 garlic cloves, minced
15 ounces low-sodium, organic zesty tomato sauce
oregano and parsley to taste ( I use fresh when I can)
2 cups low-fat cottage cheese (plus one cheese cloth)
3/4 cup shredded low-moisture mozzarella cheese, 50% less fat plus 1/4 cup for top
1/2 cup Parmesan cheese, grated
1 - 1 1/2 cups fresh mushrooms, sliced
2 large zucchini (ends removed and thinly sliced lengthwise — use these as noodles)
2 cups fresh spinach
1 lb ground turkey, 8% fat
1 small carrot, diced
1/2 onion, diced
1 red pepper, diced
3 Tbsp. water
2 garlic cloves, minced
15 ounces low-sodium, organic zesty tomato sauce
oregano and parsley to taste ( I use fresh when I can)
2 cups low-fat cottage cheese (plus one cheese cloth)
3/4 cup shredded low-moisture mozzarella cheese, 50% less fat plus 1/4 cup for top
1/2 cup Parmesan cheese, grated
1 - 1 1/2 cups fresh mushrooms, sliced
2 large zucchini (ends removed and thinly sliced lengthwise — use these as noodles)
2 cups fresh spinach
Preparation
Preheat oven to 350 degrees.
Add diced carrot and 3 tablespoons water to a sauté pan and cook over medium heat, about 3 min. Add onion, red pepper and a couple tablespoons of water if needed and cook for 3-5 additional minutes. Add turkey and cook until brown. Add garlic and seasonings as meat is getting done. Drain or squeeze out any excess fat.
Place cottage cheese in cheese cloth and squeeze out excess liquid. Add to a bowl with mozzarella and parmesan. Mix well.
Place fresh mushrooms on bottom of a sprayed 9x13 pan with 1/2 of the tomato sauce and 1/3 meat (you can now mix the remainder of sauce into meat). Layer zucchini as you would lasagna noodles followed by 1/2 of the cheese mixture and 1 cup spinach leaves. Repeat the zucchini, sauce/meat, cheese, spinach layers and end with zucchini and sauce (or just sauce if there is limited room.) Add the reserved 1/4 cup mozzarella cheese to top, cover and cook for 30 minutes. Uncover and allow to cook for an additional 15 minutes or until it’s heated all the way through and zucchini is tender. Let sit 15 minutes before serving.
Nutritional Information per serving
320 calories
35 g protein
21 g carbs
4 g fiber
11.5 g fat
5 g sat fat
76 mg cholesterol
550 mg sodium
320 calories
35 g protein
21 g carbs
4 g fiber
11.5 g fat
5 g sat fat
76 mg cholesterol
550 mg sodium
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Thanks for this much healthier version of lasagna, indie! Do you also have a healthy spin on a delicious Italian dish? You’re in luck. Next week I'm calling for your healthy Italian recipes. Ciao my lovelies!
xo,
j
j
Published: Friday, March 05, 2010
