Yummy Lasagna

There has been alot written about weight loss in the last few weeks.  First there was an article in the January 1 issue of the NY Times by Tara Parker-Pope called "The Fat Trap".

  http://www.nytimes.com/2012/01/01/magazine/tara-parker-pope-fat-trap.html?pagewanted=all


Then in mid January, Paula Deen, a TV cooking chef, announced that she has had Type 2 Diabetes for two years.  Reading Pope's article can leave one with the impression that our bodies are not cooperating and that those of us who carry a few extra pounds are predisposed to never lose them.  However, I took away another view, one that really hit home after Paula Deen's announcement.  Although nobody wants to be fat, those of us who have been vigilant over the years, those of us who have substituted lower fat options for full fat ones are now being rewarded by the postponement of diseases like Type 2 Diabetes and high cholesterol, which if we continue following our paths we may never get.

One thing we must remember is that the road to avoiding these diseases is not substituting lower fat options for higher fat ones in only one recipe, as Paula Deen has done below, but to be innovative enough to continue to follow these types of substitutions in every dish you prepare.

Frankly, I have read Paula's low fat lasagna recipe several times and can't figure out how a normal portion can only be 260 calories because my recipe below has close to 500 calories (face it folks - Lasagna is not a low calorie meal.).

 http://www.diabetesinanewlight.com./recipes.aspx


I recently made a lasagna for our Super Bowl Sunday.  It took me half the time that Paula's recipe did because I used Mario Batali's prepared pasta sauce.  The sauce is delicious and has only 70 calories per serving, 0 mg of cholesterol and 180 ml of sodium (one of the lowest I have been able to find).

I start with 12 lasagna noodles (I have been unable to find whole wheat lasagna noodle options), 1 small container of part skim ricotta, an 8 ounce package of shredded part skim Mozzarella cheese and 1 egg and some grated Parmesan cheese.  I substitute 1 package of Boca Ground Crumbles for beef.

Bring a 6 quart pot of water to a boil and cook 12 lasagna noodles for about 10 minutes.
Drain and rinse the noodles with cold water.
While the noodles are cooking, brown the crumbles in a very small amount of olive oil.
Meanwhile spray your 9X13 lasagna pan with Pam spray and lightly coat with some of  the pasta sauce.

Mix the remaining pasta sauce into the crumbles.
Scramble the egg and mix the the scrambled egg into the ricotta cheese.
After the noodles are done layer 4 noodles in the bottom of the pan, top with half the crumble mixture
and half of the mozzarella cheese
Layer 4 noodles over this and top with the ricotta cheese mixture
Layer 4 noodles over the ricotta cheese mixture
Spread the remaining crumble mixture over the noodles, top with the remainder of the mozzarella cheese and sprinkle lightly with some Parmesan cheese.

Cover and bake in a 350 degree oven for 45 minutes, uncover and bake another 15 minutes to brown the cheese.

Calorie Count
Lasagna noodles - 200 per serving
Part Skim Ricotta cheese - 100 per serving
Part Skim Mozzarella cheese - 80 per serving
Marion Batali Pasta Sauce - 70 per serving
Boca Ground Crumbles - 60 per serving
Cholesterol - approximately 40 mg
Sodium -   approximately 680 mg