Low Fat Lasagna

Clara Said:

What should I do with a tub of low-fat ricotta cheese?

We Answered:

Spinach Ricotta Pie - most excellent, and if you add good mozzarella, you won't notice that the ricotta is low fat:

pre baked pie shell (follow directions on package)
1 tbs. butter or margarine
1 cup minced onion
1 10 oz. package frozen chopped spinach, thawed
1 15 oz. container Ricotta cheese
2 eggs
3/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg
1/2 cup freshly grated mozzerella or parmesan cheese (or both)

Thoroughly drain spinach, using hands to squeeze out as much moisture as possible. Melt butter and fry onion until soft. Add spinach and stir until most of the moisture is gone. Remove from heat. In large bowl add all the other ingredients to the spinach and stir until mixture looks like green and white marble. Pour into baked pie shell. Bake at 350 degrees for abut 40 minutes, or until top is golden and filling is set. You can add some sliced tomatoes to the top of the pie about 10 minutes before it is completely baked. It looks more attractive, and really does add to the flavor.

I use fresh spinach and you can make this without the pie shell -- comes out just fine.

Buon appetito!

Lauren Said:

What is a good meal to cook for someone who is diabetic and has bad cholesterol and high blood pressure?

We Answered:

Sounds healthy. Sorbet may be a good dessert for that dish.

You can also grill some jerk chicken, broiled garlic herbed potatoes or yellow rice and steamed asparagus.

Greek chicken and potatoes with green bean salad.

Pork loin (it is quite lean), rice and salad

Frijoles, tortillas and homemade hot sauce with some roasted green chili on the side.

Vegetable beef barley soup with biscuits

Lentil and vegetable soup with dark rye bread

Fideo, saute'd zucchini with corn, onion, cumin and garlic and some grilled marinated lean beef.

Stir fried vegs (add meat if you want) over rice or pasta

Greek salad

Albacore salad

Chianti braised beef short ribs, saute'd lemony green beans and ciabiatta with pinzimonio

Joann Said:

Low gi lasagna recipe?

We Answered:

You could buy large eggplant, slice them length ways and use those for layers instead of pasta (I have a diabetic family member and that is how I make lasagna for him.) As to topping, I use low fat ricotta cheese beaten with some egg substitute and low fat mozzarella cheese mixed with a little parmesan and spread over the top layer.

Carla Said:

Easy low calorie lasagna?

We Answered:

LASAGNA WITH ZUCCHINI, RED PEPPER AND MUSHROOMS
Preheat oven to 350 F (180C). 13â€x9â€ (3L) baking dish spray with non-stick vegetable spray
9 pre cooked lasagne noodles
1 tbsp veg oil
1 Â½ tsp crushed garlic
1 c chopped zucchini
1 c onion
1 c diced sweet red pepper
1 c sliced mushrooms
2 c tomato sauce
540 mL (19 oz) crushed tomatoes
1 tsp dried basil
1 tsp dried oregano
1 Â½ c 2% cottage cheese
Â½ c 2% milk
Â½ c grated Parmesan cheese
8 oz shredded mozzarella cheese
In large nonstick skillet, heat oil; sautÃ© garlic, zucchini, onion, red pepper and mushrooms until softened, approximately 8 minutes.
Add tomatoes, sauce, basil and oregano; cover and simmer for 15 minutes, stirring occasionally. Meanwhile, in food processor, combine cottage cheese, milk, and Parmesan cheese. Set aside. To assemble, arrange 3 noodles in bottom of baking dish.
Pour 1/3 of sauce over top. Pour half of the cheese mixture over top. Repeat layering once. Top with remaining 3 noodles.
Pour remaining sauce over top; sprinkle with mozza cheese.
Bake, uncovered, for 30 minutes or until hot. Let stand for 15 minutes before serving.

Doris Said:

I need a low fat vegetarian lasagna that is easy to make and is good?

We Answered:

Healhier vegetarian lasagna:

Ingredients:

* 1 8 ounce package whole wheat lasagne noodles, cooked slightly (al dente)
* 1 9 ounce package frozen raw spinach
* 1/2 cup grated Parmesan cheese
* 3 eggs
* 3 cups low-fat cottage cheese
* 3 cups pasta sauce
* 3 cups grated low-moisture part skim mozzarella cheese

Preparation:
Pre-heat oven to 325 degrees.

In medium mixing bowl, beat eggs; add cottage cheese and Parmesan cheese. Spray a 13 x 9-inch glass baking dish with non-stick cooking spray.

Put one layer of slightly cooked lasagna noodles flat across the bottom of the baking dish. Add 1/2 the leaf spinach, pressing down lightly and evenly over noodles. Top with another layer of lasagna noodles. Top this layer of noodles with the cottage cheese mixture; add the remaining spinach. Then add the last of the lasagna noodles laid evenly on top of spinach. Spread pasta sauce evenly over the top; sprinkle with mozzarella cheese. Press down lightly.

Cover baking dish with foil, using foil sprayed with cooking spray and keeping foil off the center of the lasagna. Secure sides tightly over baking dish.

Bake about 1 hour 15 minutes in oven. To lightly brown the top, remove foil for a few minutes at the end of baking time.

Allow to sit for 10 to 15 minutes before serving.

Servings: Provides 10 servings

Calories/Serving: 373 calories/serving

Nutrition: One serving provides approximately: 373 calories, 33 g protein, 33 g carbohydrates, 3 g fiber, 12 g fat (7 g saturated), 110 mg cholesterol, 142 mcg folate, 3 mg iron and 671 mg sodium.

Low Fat Lasagna

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