Recipes

When you think of lasagna, the words quick and easy don’t normally come to mind. But then again, neither do low calorie and low fat, and this version is all of the above.

Prep: 20 minutes

Makes: 6 servings

 

Ingredients:

8 ounces uncooked bulk turkey sausage
1⁄2 cup chopped onion (1 medium)
2 cups purchased spaghetti sauce
1 cup water
2 cups dried wide noodles
11⁄2 cups coarsely chopped zucchini
1⁄2 cup fat-free ricotta cheese
2 tablespoons grated Parmesan or Romano cheese
1 tablespoon snipped fresh parsley
1⁄2 cup shredded reduced-fat mozzarella cheese (2 ounces)

 

Instructions:

In a large skillet cook sausage and onion until meat is brown and onion is tender, breaking up the meat during cooking. Drain off fat. Stir in spaghetti sauce and the water. Bring to boiling. Stir in uncooked noodles and zucchini. Return to boiling; reduce heat. Simmer, covered, about 12 minutes or until noodles are tender, stirring occasionally.

Meanwhile, in a small bowl stir together ricotta cheese, Parmesan cheese, and parsley. Drop cheese mixture by spoonfuls into 6 mounds over the sausage-noodle mixture in the skillet. Sprinkle each mound with mozzarella. Cover and cook on low heat for 4 to 5 minutes or until cheese mixture is heated through. Let stand for 10 minutes before serving.

 

Hints:

Nutrition Facts per serving: 221 cal., 8 g total fat (3 g sat. fat), 35 mg chol., 805 mg sodium, 22 g carbo., 3 g fiber, 17 g pro.
Daily Values: 5% vit. A, 16% vit. C, 21% calcium, 13% iron
Exchanges: 1 Vegetable, 1 Starch, 2 Meat

 

View All Recipes