dr. oz approved lasagna
This recipe is 425 calories per serving and only 21 grams of fat. Pretty good when you consider how great is tastes.
prep time
25 Min
cook time
35 Min
method
Bake
yield
12 serving(s)
Ingredients
- 1 pound lean ground beef
- - spice mix (listed below)
- 1 teaspoon worcestershire sauce
- 1 1/2 cups finely chopped onion
- 2 cloves finely chopped garlic
- 1 1/2 cups finely chopped carrots
- - oil to saute and grease bottom of baking dish
- 3 tablespoons tomato paste, italian
- 2 - 28 oz. cans of tomato puree
- 2 - eggs, lightly beaten
- 2 quarts ricotta cheese
- - fresh parsley, chopped
- 4 ounces no-boil lasagna noodles
- 2 - medium zuchini
- 1/4 cup freshly grated parmagiano-reggiano, divided
- SPICE INGREDIENTS
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 3/4 teaspoon ground fennel seeds
- 2 teaspoons garlic powder
- 2 teaspoons dried onion powder
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon paprika
- 1/2 teaspoon brown sugar
- 1 teaspoon black pepper
- 2 tablespoons iodized salt
How To Make dr. oz approved lasagna
-
Step 1Back to Videos & More Print Oz-Approved Lasagna Looking to trim calories and fat from what you eat? The Oz family transforms the Borgna family lasagna into an Oz-approved meal. 19 Added to Recipes on Fri 11/22/2013 Ingredients Makes 12 to 15 servings Lasagna Ingredients 1 lb ground beef Spice mixture (recipe below) Dash of Worcestershire sauce 1 1/2 cups finely chopped onion 2 cloves garlic, finely chopped 1 1/2 cups finely chopped carrots 1/2 cup finely chopped celery Olive oil to sauté and grease pan 3 tbsp tomato paste 2 (28-oz) cans tomato purée or ground peeled tomatoes 2 eggs, lightly beaten 2 qts ricotta 1/2 cup low-fat mozzarella fresh parsley, chopped 4 oz no-boil lasagna noodles 2 medium zucchini 1/4 cup freshly grated parmagiano-reggiano, divided Spice Ingredients 2 tsp dried oregano 1 tsp dried basil 3/4 tsp ground fennel seed 2 tsp garlic powder 2 tsp onion powder 1/2 tsp crushed red-pepper flakes 1 tsp paprika 1/2 tsp brown sugar 1 tsp black pepper 2 tsp iodized salt Directions Preheat oven to 375°F. In a large, high-sided pan, add a touch of olive oil and sauté ground beef, breaking up large chunks, about 2 minutes. Add spice mixture and a few dashes Worcestershire sauce. When meat has browned, add onion and garlic; sauté 2 minutes. Add celery, carrots and tomato paste; stir together and allow to rust. Add tomato sauce and simmer 5 to 10 minutes until slightly thickened and flavoring meat. In a separate bowl, create ricotta: Combine egg, ricotta, low-moisture mozzarella mixture, 1/2 the parmagiano-reggiano and parsley. Slice zucchini lengthwise on mandolin and place in strainer with salt to allow some water to come out. To build: Grease 9"x13" baking dish with olive oil. Layer in a few sheets of pasta to cover the bottom, then layer with meat sauce and ricotta cheese. Start next layer with zucchini slices instead of pasta – repeat layering until dish is full. Sprinkle with grated Parmesan
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes