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.
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yield
12 serving(s)
prep time
25 Min
cook time
35 Min
method
Bake
Ingredients For dr. oz approved lasagna
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1 lblean ground beef
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spice mix (listed below)
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1 tspworcestershire sauce
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1 1/2 cfinely chopped onion
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2 clovefinely chopped garlic
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1 1/2 cfinely chopped carrots
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oil to saute and grease bottom of baking dish
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3 Tbsptomato paste, italian
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228 oz. cans of tomato puree
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2eggs, lightly beaten
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2 qtricotta cheese
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fresh parsley, chopped
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4 ozno-boil lasagna noodles
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2medium zuchini
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1/4 cfreshly grated parmagiano-reggiano, divided
- SPICE INGREDIENTS
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2 tspdried oregano
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1 tspdried basil
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3/4 tspground fennel seeds
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2 tspgarlic powder
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2 tspdried onion powder
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1/2 tspcrushed red pepper flakes
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1 tsppaprika
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1/2 tspbrown sugar
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1 tspblack pepper
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2 Tbspiodized salt
How To Make dr. oz approved lasagna
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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
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