This recipe is Great! My wife and I have made it several times, with the following changes to make it healthier:
Used Dry curd cottage cheese instead of ricotta. (1% fat)
Used low fat mozza instead of regular(15%MF)
Cut the onions up really fine as Nik doesn't like onions much, but I do. It takes some time to make, but if you're careful, you can make a delicious, low fat, lasagna. Nik is on weight watchers, and each piece (with the above changes) works out to 4 points. So two pieces for dinner, with a salad with low fat dressing works out to only 10 points. Not bad, and tastes very rich. For the parmesan, we have an italian deli close to home, so we use the full fat, full flavour Parmigiano-Reggiano but only the 1/4 cup for topping. We omit the other cup. A good quality, homemade chicken stock makes up for the cheese (keep in mind there's already 4 cups of mozza and 2 cups of dry curd cottage cheese, thats 6 cups of cheese!)
The trick is the 1% dry curd and the low fat part skim mozza (if you're concerned about weight) We always double the recipe and freeze it in 2 piece portions after cooling, wrapped in plastic wrap, then freeze. Grab a 2 piece serving from the freezer, pop on a plate, into the microwave, and 5 or so minutes later, you have a healthy, low fat, lasagna which is a great tasty alternative to TV dinners.
WE LOVE IT!
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