Low-fat dairy, lots of vegetables lighten 'designer' lasagna
By Elaine Magee
By Elaine Magee
Q. Dear Recipe Doctor, I'm looking for a nice lasagna recipe to try at home. I know it's almost summer, but I think making lasagna using some items from my garden would be lovely. Thanks for your help!
A. I'm calling this garden lasagna because I think it will work well with this reader's bounty of garden veggies. You can substitute whatever you have in your garden or crisper for some of the ingredients, too. Consider it a "designer" lasagna recipe.
The key to more healthful lasagna is switching to lower- fat dairy ingredients and incorporating as many high-nutrient veggies as possible. If you can find part whole-wheat lasagna pasta, use it. Otherwise, use the normal semolina-flour lasagna noodles and find comfort in knowing you are still getting 5 grams of fiber per serving because of all the vegetables and tomatoes.
GARDEN SUN-DRIED TOMATO LASAGNA
Preheat oven to 400 degrees. Coat a 9-by-13-inch baking dish with cooking spray.
Combine ricotta cheese, egg substitute, milk, green onions, 3/4 teaspoon garlic powder and 3/4 teaspoon Italian seasoning.
Line the dish with three pasta sheets. Spread half the cheese mixture evenly over the pasta and top with zucchini. Sprinkle 1/4 cup parmesan over the zucchini.
Top with three more pasta sheets. Blend pizza sauce with wine or water and pour over the pasta. Lay basil leaves evenly over the top then sprinkle with 1 cup of the mozzarella and 1/4 cup sharp cheddar.
Top with three more sheets. Spread the remaining cheese mixture over the top and top evenly with the sun-dried tomatoes. Lay the fresh tomato over this and sprinkle with remaining parmesan, mozzarella and cheddar. Sprinkle 3/4 teaspoon garlic powder and 3/4 teaspoon Italian seasoning over the top. Pour 1/3 cup of the chicken-broth mixture evenly over the top. Cover the pan with foil and bake for 1 hour.
* If you can't find the fresh pasta sheets, you can use the "No Boil" dried pasta by Barilla (use about 3 1/2 sheets per layer and about 11 sheets per recipe).
Makes 12 servings.
Elaine Magee is a registered dietitian. Her latest book is "Comfort Food Makeovers." See www.recipedoctor.com.