Please let me know of any blogs with good, healthy recipes!
This recipe is from one of my all time favorite skinny recipe sites, Gina's skinnytaste.com. These individual lasagnas are fun to make and only 4 points each. Although you can tell they are low calorie, they taste good and are actually quite filling. They also freeze well and make a great hot lunch.
9 lasagna noodles, cooked
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese
1/2 cup grated Parmesan cheese
salt and fresh pepper
32 oz tomato sauce (recipe follows)
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded
Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle.
Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese.
Put foil over baking dish and bake for 40 minutes, or until cheese melts.
To serve, ladle a little sauce on the plate and top with lasagna roll.
1/2 large onion finely chopped
1 cup carrots, finely chopped
1/2 cup fat free chicken stock
Saute garlic in oil, add onions and carrots and saute on medium-low for about 2-3 minutes, until soft. Add tomatoes and chicken broth and simmer 45 minutes on low.
Add fresh basil last 10 minutes (herbs will become bitter if cooked more than 20 minutes).
Taste for acidity, if sauce is a bit tangy (acidic) then add 1 tbsp of sugar. For a calorie free way to cut the acidity in the sauce add 1/2 teaspoon of baking soda.