strawberryriddick
03-24-2008, 07:19 AM
Here's a way to enjoy your lasagna without all the guilt!
You'll Need
--Homemade Marinara (http://www.afboard.com/forum/recipes/1880-homemade-marinara.html)
--16oz tub fat-free cottage cheese*
--16oz tub fat-free ricotta cheese (if you can find it, otherwise omit)
--1/4 to 1/2 cup shredded low-fat parmesean, fontina, and/or asiago cheese (1/4 to 1/2 cup TOTAL)
--1 package of lumpia wrapper**.
To Do
1. Preheat oven to 375 degrees F.
2. In a casserole dish, add a little of the sauce on the bottom to prevent sticking.
3. Layer lumpia wrapper. You want it to overlap a little, but don't go nuts...you're trying to save calories.
4. Add more marinara and top it with cottage cheese, about 1/3 of the tub. Sprinkle a little of the Italian cheese.
5. Layer with more lumpia wrapper and repeat until you reach almost the top of your casserole dish. Top with the remaining shredded Italian cheese.
6. Bake 20 minutes, remove from oven and wait 5 minutes. Cut and serve as you normally would.
*Cottage Cheese comes in a fat-free option, unlike the traditional ricotta. They have a similar flavor. Cottage cheese is the curd, whereas ricotta is the reheated watery leftover (whey). They are both unaged, soft, white cheeses, and have a pretty similar flavor in Italian dishes. Great substitute.
**Lumpia wrappers are found in the frozen section of most large grocery stores. You can also use spring roll wrappers, they're the same thing. THEY ARE NOT EGG ROLL WRAPPERS. Those are completely different.
For one 7" lumpia wrapper, you get 93 calories, .5g fat, 18.5g carbs, and 3.1g protein.
For approx. the same amount of whole wheat lasagna noodles, you get 190 calories, 1g fat, 42g carbs, and 0g protein.
EDIT: I saw fat-free ricotta cheese, so I grabbed that and the fat-free cottage cheese. I combined it with some chopped spinach, added some seasonings. I layered the sauce with this cheese/spinach mixture, then topped the lasagna with parmesean, a Mexican cheese blend (of all things, just had a handful leftover, so I figured why not), dried basil, crushed red pepper, and garlic powder. It came out a-freakin-mazing.
You'll Need
--Homemade Marinara (http://www.afboard.com/forum/recipes/1880-homemade-marinara.html)
--16oz tub fat-free cottage cheese*
--16oz tub fat-free ricotta cheese (if you can find it, otherwise omit)
--1/4 to 1/2 cup shredded low-fat parmesean, fontina, and/or asiago cheese (1/4 to 1/2 cup TOTAL)
--1 package of lumpia wrapper**.
To Do
1. Preheat oven to 375 degrees F.
2. In a casserole dish, add a little of the sauce on the bottom to prevent sticking.
3. Layer lumpia wrapper. You want it to overlap a little, but don't go nuts...you're trying to save calories.
4. Add more marinara and top it with cottage cheese, about 1/3 of the tub. Sprinkle a little of the Italian cheese.
5. Layer with more lumpia wrapper and repeat until you reach almost the top of your casserole dish. Top with the remaining shredded Italian cheese.
6. Bake 20 minutes, remove from oven and wait 5 minutes. Cut and serve as you normally would.
*Cottage Cheese comes in a fat-free option, unlike the traditional ricotta. They have a similar flavor. Cottage cheese is the curd, whereas ricotta is the reheated watery leftover (whey). They are both unaged, soft, white cheeses, and have a pretty similar flavor in Italian dishes. Great substitute.
**Lumpia wrappers are found in the frozen section of most large grocery stores. You can also use spring roll wrappers, they're the same thing. THEY ARE NOT EGG ROLL WRAPPERS. Those are completely different.
For one 7" lumpia wrapper, you get 93 calories, .5g fat, 18.5g carbs, and 3.1g protein.
For approx. the same amount of whole wheat lasagna noodles, you get 190 calories, 1g fat, 42g carbs, and 0g protein.
EDIT: I saw fat-free ricotta cheese, so I grabbed that and the fat-free cottage cheese. I combined it with some chopped spinach, added some seasonings. I layered the sauce with this cheese/spinach mixture, then topped the lasagna with parmesean, a Mexican cheese blend (of all things, just had a handful leftover, so I figured why not), dried basil, crushed red pepper, and garlic powder. It came out a-freakin-mazing.