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dr. oz approved lasagna

paintedcookie avatar
Recipe by
Judy Kaye
@paintedcookie
Hazelwood, MO

This recipe is 425 calories per serving and only 21 grams of fat. Pretty good when you consider how great is tastes.

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yield 12 serving(s)
prep time 25 Min
cook time 35 Min
method Bake

Ingredients For dr. oz approved lasagna

  • 1 lb
    lean ground beef
  • spice mix (listed below)
  • 1 tsp
    worcestershire sauce
  • 1 1/2 c
    finely chopped onion
  • 2 clove
    finely chopped garlic
  • 1 1/2 c
    finely chopped carrots
  • oil to saute and grease bottom of baking dish
  • 3 Tbsp
    tomato paste, italian
  • 2
    28 oz. cans of tomato puree
  • 2
    eggs, lightly beaten
  • 2 qt
    ricotta cheese
  • fresh parsley, chopped
  • 4 oz
    no-boil lasagna noodles
  • 2
    medium zuchini
  • 1/4 c
    freshly grated parmagiano-reggiano, divided
  • SPICE INGREDIENTS
  • 2 tsp
    dried oregano
  • 1 tsp
    dried basil
  • 3/4 tsp
    ground fennel seeds
  • 2 tsp
    garlic powder
  • 2 tsp
    dried onion powder
  • 1/2 tsp
    crushed red pepper flakes
  • 1 tsp
    paprika
  • 1/2 tsp
    brown sugar
  • 1 tsp
    black pepper
  • 2 Tbsp
    iodized salt

How To Make dr. oz approved lasagna

  • 1
    Back 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
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