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Janet’s Healthy Lasagna

April 28, 2013

Lasagna (Low Cal) (23)

This is another one of Janet’s fabulous recipes – and yes, it is low in calories.  She tweaked her favorite lasagna recipe with healthy ingredients without losing the fabulous flavor.  This is so easy to put together too.  The noodles do not need to be cooked ahead of time.  Janet is so good at taking a favorite recipe and making it into a healthy delightful dish. I will never make another lasagna again!

Ham and Green Noodle Casserole (11)

 Since this picture, Janet has  lost 50 pounds on Weight Watchers!!!!

Way to Go Janet!!!

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Here is a close up picture of the chicken sausage.  I purchased it at Winco.

1 pound chicken sausage

Brown chicken sausage in a large skillet.

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1 onion, diced

Add the onions and saute until clear.

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1  14 oz. can diced tomatoes or Italian diced tomatoes

1  6 oz. can tomato paste

1 cup water

Puree the tomatoes until they are smooth or leave small chunks, whichever way you like it. I used our small blender.

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Add the pureed tomatoes to the meat mixture.

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Add tomato paste and water.

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2 tsp. Italian seasoning

1 tsp. salt

1/2 tsp. sugar

1/2 tsp. garlic granules

Add seasonings and simmer on stove while you assemble rest of ingredients.

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1 egg, beaten

2 cups fat free cottage cheese

2 T. parmesan cheese

1 T. dried parsley or 1/2 T. italian seasoning

In a separate bowl, blend the egg, cottage cheese,  parmesan cheese and dried parsley.

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10 lasagna noodles, regular or whole wheat, uncooked

8 oz. part skim or reduced fat mozzarella cheese, grated 

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In a 9 x 13 pan, layer the ingredients like this:

1 cup of meat sauce spread thin on the bottom of the pan.
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Then arrange 5 of the uncooked noodles over the sauce.
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Spread half the cottage cheese mixture over the noodles.
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Spread approximately half the remaining meat sauce over the cottage cheese.
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Repeat the layers with another layer of noodles, the rest of the cottage cheese mixture and the rest of the meat sauce.
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End with sprinkling the mozzarella cheese over the whole thing.
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Cover and cook at 350 degrees for 1 hour.
FREEZE AHEAD:  This lasagna freezes very well.  I froze the individual servings on a cookie sheet.  Once they were frozen, I wrapped them in plastic wrap and put them in a large freezer bag.  This makes for a great portion controlled individual serving.
Lasagna (Low Cal)(1)
Lasagna (Low Cal) (24)
Makes 12 servings
WEIGHT WATCHERS: 
Points will depend on your choice of ingredients.
Using fat-free cottage cheese and part-skim mozzarella cheese – 5.5 points per serving
Sausage – 16 points
tomatoes – 0 points
tomato paste – 1 point
egg – 2 points
cottage cheese – fat free – 6 points  / 1% – 8 points  /  2% – 9 points
parmesan cheese – 1 point
lasagna noodles, white or white – 25 points
mozzarella cheese – part-skim – 15 points  / reduced fat – 16 points
RECIPE SOURCE:   Janet G.
FULL RECIPE WITHOUT PICTURES —
JANET’S HEALTHY LASAGNA

1 pound chicken sausage

1 onion, diced

1  14 oz. can diced tomatoes or Italian diced toomatoes

1  6 oz. can tomato paste

1 cup water

2 tsp. Italian seasoning

1 tsp. salt

1/2 tsp. sugar

1/2 tsp. garlic granules

2 cups fat free cottage cheese

1 egg

2 T. parmesan cheese

1 T. dried parsley or 1/2 T. Italian seasoning

10 lasagna noodles, regular or whole wheat, uncooked

8 oz. part skim or reduced fat mozzarella cheese, grated

Brown the chicken sausage in a large skillet.
Add the onions and saute til clear.
Puree the tomatoes.  I used our small blender.  Add the pureed tomatoes, tomato paste, water.
Add the Italian seasoning, salt, sugar and garlic powder.
Simmer on stove while you assemble rest of ingredients.
In a separate bowl, blend the cottage cheese, egg, parmesan cheese and dried parsley.
In a 9 x 13 pan, layer the ingredients like this:
1 cup of meat sauce spread thin on the bottom of the pan.
Then arrange 5 of the uncooked noodles over the sauce.
Spread half the cottage cheese mixture over the noodles.
Spread approximately half the remaining meat sauce over the cottage cheese.
Repeat the layers with another layer of noodles, the rest of the cottage cheese mixture and the rest of the meat sauce.
End with the mozzarella cheese over the whole thing.
Cover and cook at 350 degrees for 1 hour.
This lasagna freezes very well.  I froze the individual servings on a cookie sheet.  Once they were frozen, I wrapped them in plastic wrap and put them in a large freezer bag.  This makes for a great portion controlled individual serving.
Makes 12 servings
WEIGHT WATCHERS:  Using fat-free cottage cheese and part-skim mozzarella cheese – 5.5 PointsPlus per serving
Points will depend on your choice of ingredients.
Sausage – 16 points
tomatoes – 0 points
tomato paste – 1 point
egg – 2 points
cottage cheese – fat free – 6 points  / 1% – 8 points  /  2% – 9 points
parmesan cheese – 1 point
lasagna noodles, white or white – 25 points
mozzarella cheese – part-skim – 15 points  / reduced fat – 16 points
RECIPE SOURCE:   Janet G.
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