This is a recipe I came across that I will be trying in the upcoming weeks. Of course I like to find low fat, low cal (healthier ways) of cooking Italian food because I LOVE ITALIAN FOOD. I’m a pasta NUT. So b/c of all the health concerns I try to eat pasta with protein and high fiber. So if you’re tried this dish already, what are some of your healthier substitutions for the ingredients listed!
You can add chicken or spinach to this recipe
- 4 medium sweet red peppers
- 9 lasagna noodles
- 4 garlic cloves, minced
- 1 tablespoon olive or canola oil
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons minced fresh parsley
- 1 teaspoon dried basil
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 1/2 cups fat-free milk
- 1 cup shredded Parmesan cheese
- Low/Non fat ricotta cheese or cottage cheese
Directions: Boil lasagna noodles according to package directions.
- Steam chicken, cut into thin pieces.
- Cook olive oil and garlic in a large skillet at medium heat for about 1 minute.
- Add half the chicken chicken and 1/2 cup cheese and toss well.
- Add milk, stir and raise to medium high heat for about 2 minutes.
- To prevent curdling, mix yogurt with the rest of the chicken pieces in a separate bowl.
- Turn off heat, return mixture to skillet and mix well.
- In lasagna pan, layer chicken and sauce, roasted red peppers, ricotta or cottage cheese and noodles
- Top with remaining 1/2 cup of cheese.
- Bake at 350 just until hot
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