I love Italian food, specifically lasagna. If given the opportunity for a cheat meal, nine times out of ten I will choose lasagna for it’s cheesy deliciousness. But as we all know, it has a ton of calories and takes forever to make. That’s why I like this recipe from Good Housekeeping’s 400 Calorie series. It swaps veggies for meat, cutting the calorie count and uses a slow-cooker and no-boil noodles to make your life easier.
Here is the recipe excerpted from “Good Housekeeping 400 Calorie Italian– Easy Mix-and-Match Recipes for a Skinner You!” © 2013 by Hearst Communications, Inc. www.goodhousekeeping.com. All rights reserved: May not be reprinted without publisher permission.:
Active time: 15 minutes. Slow-cook time: 2 1/2 hours on low or 1 1/2 hours on high. Makes: 8 main-dish servings.
- 1 jar (25 to 26 ounces) marinara sauce or homemade marinara
- 1 can (14 1/2 ounces) diced tomatoes in juice
- 1 package (8 to 9 ounces) no-boil lasagna noodles (12 to 15 noodles)
- 1 container (15 ounces) part-skim ricotta cheese
- 6 ounces shredded Italian cheese blend or mozzarella cheese (1 1/2 cups)
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup frozen veggie crumbles
- In medium bowl, combine marinara sauce and tomatoes with their juice.
- Spray 4 1/2- to 6-quart slow-ccoker bowl with nonstick cooking spray. Spoon 1 cup tomato-sauce mixture into bowl. Arrange one-fourth of noodles over sauce, overlapping noodles and breaking into large pieces to cover as much sauce as possible. Spoon about 3/4 cup sauce over noodles, then top with one-third of ricotta (generous 1/2 cup) and 1/2 cup shredded cheese. Spread half of spinach over cheese.
- Repeat layering, beginning with noodles and using frozen crumbles instead of spinach; repeat layering using remaining spinach. Place remaining noodles over spinach, then top with remaining sauce and shredded cheese.
- Cover slow cooker with lid and cook as manufacturer directs on Low for 2 1/2 to 3 hours or on High for 1 1/2 to 1 3/4 hours or until noodles are very tender.
Recipe copyright information above. Please note all opinions are my own. No compensation was given for this review, other than a copy of the cookbook.
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