Monday, July 11, 2011

Zucchini Beef Lasagna

1 pound lean ground beef (90% lean)
2 garlic cloves, minced
2 cans (8 ounces each) no-salt-added tomato sauce
1/2 cup water
1 can (6 ounces) tomato paste
2 bay leaves
1 teaspoon minced fresh parsley
1 teaspoon Italian seasoning
12 lasagna noodles, cooked, rinsed and drained
1 cup (8 ounces) fat-free cottage cheese
1 small zucchini, sliced and cooked
1 cup (8 ounces) reduced-fat sour cream

1.In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, bay leaves, parsley and Italian seasoning. Bring to a boil; reduce heat. Simmer, uncovered, for 30-40 minutes.

2.Discard bay leaves. Spread 1/2 cup meat sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Arrange 3 noodles over sauce,  Spread with cottage cheese. Cover with 3 noodles, half of the meat sauce and the zucchini. Cover with 3 noodles and sour cream. Top with remaining noodles and meat sauce.

3.Bake, uncovered, at 350° for 30-35 minutes or until heated through. Let stand for 15 minutes before cutting. 

Yield: 12 servings.

Nutritional Analysis: One serving equals 187 calories, 8 g fat (0 saturated fat), 21 mg cholesterol, 270 mg sodium, 19 g carbohydrate, 2 g fiber, 14 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1/2 fat.

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