This week, we’re continuing to help you to meet your New Year’s Health resolutions by sharing healthy twists on classic dinners. In our families, we have a few signature dinners that everyone enjoys. We know that when these dinners are made, everyone will be eating and there is no doubt that plates will be cleared!
When thinking of classic dinners, many dishes come to mind: lasagna, chicken parmesan, pizza, steak, hamburgers, pot-roasts, soups, ribs… These dinners don’t seem very healthy, but that is where we come in! There are ways to make each and every one of these foods healthy and we are going to share with you exactly how to do it.
Here is our healthy lasagna recipe; it’s a hit with our families and we hope it will be a hit with yours too!
Light Lasagna
Ingredients:
- 1/2 cup of fat free ricotta cheese
- 1 oz of fat free fresh parmesan cheese, grated
- 2 oz of fat free mozzarella cheese, shredded
- 2 tbsp of fresh parsley, chopped
- 1/2 cup of fresh basil, chopped
- 4 oz of no-boil whole wheat pasta
- 4 tsp of potato starch
- 16 oz of sliced mushrooms
- 1/2 cup of mushroom juice
- pepper to taste
Preheat your oven to 350F and use a non-stick pan (works best in a 9″x9″x2″ pan). Mix together the ricotta, basil, parsley, pepper, and half of the parmesan. Then mix the potato starch and 1/4 cup of mushroom juice into the ricotta mixture. Put a layer of pasta on the bottom, then a layer of the ricotta mixture, and finally a layer of mushrooms. Repeat this pattern two more times to have a total of three layers. Top off the lasagna with the remaining parmesan and mozzarella. Spill the remaining 1/4 of mushroom juice over the pan letting it drip into the edges. Wrap with tin foil and cook for about 30 minutes. Remove the foil, increase the heat to 475F, and cook until the top of the lasagna turns brown.
This makes four servings and the best part? It’s less than 350 calories per serving! We always serve it with a large side of steamed veggies and a salad. Do you have any tricks to keep your lasagna healthy?