One of my favorite meals is Lasagna but finding a recipe that is low calorie and delicious is nearly impossible. With that being said I decided that today was the day to change this. I was going to revamp one of my favorite vegetarian recipes into an even healthier one! By substituting most of the ricotta cheese with low fat cottage cheese, and using skim ricotta instead of whole milk I was able to cut a lot of the calories out. Here is my finished product. Please let me know how you like it if you try this recipe out!
Low Calorie Spinach Lasagna
(This is not a picture of the lasagna I made, however mine looked just like this! I forgot to take a picture of mine when I took it out of the oven.)
Ingredients:
Tomato Sauce:
2 (28oz) cans diced tomatos
2 tbs tomato paste
1 small onion diced
3 cloves garlic chopped
1 tsp sugar
1 tsp salt
1/2 tsp red pepper flakes
1/2 tsp black pepper
1 tbs dried oregano
1 tbs dried basil
Filling:
1 1/2 cups low fat cottage cheese
1 cup skim milk ricotta cheese
2 (12oz) bags frozen spinach
1 egg
1 (10.5 oz) bag shredded carrots
1 box Barilla no boil lasagna noodles
2 cups skim mozzarella cheese
1/2 cup shredded parmesan cheese
Directions:
-Preheat oven to 375°C
-In a pan saute onion and garlic with a spritz of nonstick cooking spray.
-When onions are translucent add tomatoes, tomato paste, sugar, salt, red pepper flakes, black pepper, oregano and basil. Let sauce simmer for 30 minutes.
-Spray lasagna pan with non stick cooking spray. Add 1/3 sauce into the bottom of the pan. Layer 1: 5 noodles, 1/2 filling mixture, 1 cup mozzerella cheese and 1/2 remaining sauce. Layer 2: 5 noodles, remaining filling mixture, remaining mozzerella cheese. Layer 3: 5 noodles, remaining sauce and 1/2 cup parmesan cheese.
-Cook for 40 minutes or until the top is golden brown. Let sit for 10 minutes before serving.
*Makes 12 servings. Calories per serving: 293 Protein: 21g
