Cooking-Fitness-Health

Well it was experimenting day in the kitchen! Having a hubby who LOVES some lasagna I wanted to make a healthier, low calorie version that was friendly to our waist lines and yummy to our taste buds and also was made with stuff I had in my cupboards versus going to the store for a few ingredients. I have to say...I succeeded! Here's the recipe...

8 Whole Wheat Lasagna Noodles(Oven Ready)
1 cup 0%fat Greek Yogurt
1 cup Part skim Ricotta
1.5 Tbsp Basil
1-2 tsp Garlic Powder
1 Jar roasted whole bell peppers
1 Bell pepper (julienne cut)
1 onion (julienne cut
1 15oz can of crushed tomatoes(preferably no salt added)
6 Cups of Spinach Leaves
1 Pint of Mushrooms sliced
1 cup Low fat Mozzarella Cheese
1 Jar of Marinara Sauce

Mix together your ricotta cheese, Greek yogurt, basil and garlic powder. Start with a bottom layer of noodles in a 15x17.5 in glass pan. Next pour on some marinara sauce, tomatoes, mushrooms, onions, Julienne bell peppers, tomatoes and spinach. Sprinkles some basil and garlic powder on top of veggies.The take your roasted Bell peppers and butterfly them to make your next layer base. Spread a little of the ricotta cheese mix on top then go to town with all your veggies and pasta sauce again. Sprinkle a little bit of the mozzarella cheese on top of this layer. For the next layer use the last 4 lasagna noodles, then add the ricotta cheese mixture on top of this then your pasta sauce and the remaining veggies again. Use the last of your whole bell peppers to make your top layer then sprinkle with the remaining mozzarella cheese. Bake covered with foil for about 40 minutes, then uncover and bake till cheese is golden. Makes 12 large servings.Nutrition: (From MyFoodDiary.com)
1 Serving
Calories: 219
Fat: 6
Sat Fat:2.5
Trans Fat: 0
Cholesterol: 15
Sodium: 240
Carbs:32.6
Dietary Fiber:6
Sugar:8
Protein:13
Vit A:33%
Vit C:491%
Calcium:20%
Iron:9%