Delicious & Lower Fat Lasagne
For me, lasagne brings back fond childhood memories. It was one of those dishes that we got on special occassions, it definitely wasn't an every day meal. Recently, when my parents were visiting, I made them a delicious vegetarian lasagne that my non-vegetarian friend Chris created. Being a wise woman, Chris is always looking for healthier alternatives and this is the fantastic dish she came up with. To give you an idea as to how good this was, my dad didn’t even realize there was tofu in it, he thought he was eating ricotta cheese. As far as healthy meals go, this isn't the healthiest thing you could make, however it is a healthier alternative to traditional lasagne. I was pleased to find out that since I made lasagne last, which must have been in my teen years, they now have noodles that do not need to be pre-cooked which makes this a lot less messy.
I just had a thought, I wonder what this would taste like with the addition of black olives and goats cheese? If anyone tries that, please let me know.
Here it is – courtesy of Chris Webb
9 uncooked lasagna noodles – get the kind you don’t need to boil
1 12oz block of extra-firm tofu, thawed from frozen, drained well
3 19oz cans of Italian style Diced Tomatoes
1/2 medium onion, diced
4 cloves garlic, minced
1 Tbs. lemon juice
1 Tbs. dried basil leaves – I used fresh
1 tsp. ground oregano
1/2-1 tsp. crushed dried chilis
1/2 tsp. pepper
1/4 tsp. ground nutmeg or allspice
1 large bottle of your favorite red wine
6oz frozen chopped spinach, drained well – I used fresh
2 egg whites, beaten
1/4 cup grated low fat Parmesan cheese topping
2 cups low fat mozzarella cheese
Squeeze as much water as you can from the tofu & crumble the tofu to a ground beef-like consistency, squeezing as much water out as you can. This will keep the sauce from being runny.
Sauté the onion & garlic in a small amount of olive oil (not too hot!) until almost translucent, then add the crumbled tofu. Sauté a few more minutes, then add the spices, lemon juice, 1/4 cup red wine, tomatoes, and tofu. Simmer for about 10 minutes or longer, letting the flavors combine.
Beat the egg whites into a small bowl, and mix in the drained spinach and Parmesan cheese.
Spray the bottom of a 9×13″ pan with olive oil or cooking spray, then line with 3 noodles. Evenly spread the spinach/egg mixture over them. Add a 2nd layer of noodles.
Spread 1/2 of the tofu/sauce mixture over the noodles. Sprinkle with one cup of mozzarella.
Add another layer of noodles, sauce, and cheese. Pre-heat the oven to 350 degrees. Cook the lasagna, uncovered, for 30 minutes, or until cheese is bubbly and just starting to brown.
After cooking, let stand for 10 minutes. Get help cutting it into 8 servings and serve with red wine.
Let me know what you think. Please leave your comments.
Cari-Lee Stevens is a corporate wellness speaker and a transformational wellness coach. She owns CL Stevens Fitness Inc. a company that specializes in on-site corporate and community based fitness such as yoga & Pilates. Learn about how you can get $5000 of FREE training for your company.
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October 4, 2010 | Posted by Cari-Lee Stevens
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