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Skinny Spinach and Mushroom Lasagna

30 May


Skinny Spinach and Mushroom Lasagna – 315 Calories

1 tbsp Olive Oil
6 oz cremini mushrooms, washed and sliced
3 Dashes Trader Joe’s 21 Seasoning Salute
1/2 Cup Frigo Ricotta Cheese Whole Milk
16 oz Low-fat cottage cheese (with 2% milk)
1/4 Cup Almond Milk – Unsweetened
1 Egg
16 oz Frozen Spinach defrosted and drained
2 1/2 Cup mozzarella shredded cheese
1/2 Cup Parmesan Grated Cheese
1/3 Cup Chopped Basil, fresh
1 tsp Dried Oregano, 1 tsp
1/2 Tsp Fresh Ground Pepper
1/2 Tsp Garlic powder
1/2 Tsp Onion powder
8 Lasagna Noodles No Boil
2 – 15 oz. Can Tomato Sauce


Pre-heat oven to 375

In a skillet heat olive oil over medium high heat. Add Mushrooms and Trader Joe’s 21 Seasoning. Cook for 3 to 4 minutes. Remove from heat and set aside.

In a medium bowl, combine the ricotta, cottage cheese, almond milk, egg and stir. Add 1 cup of the mozzarella, Parmesan, spinach, basil, oregano, and ground pepper. Stir together.

Spread 1 cup of tomato sauce in the bottom of the pan (9×13). Add 4 sheets of lasagna over sauce. You will need to break one of the sheets to fit. Spread half the cheese mixture on top of the noodles. Add half the mushroom to the top of the cheese layer. Top with 1 cup of tomato sauce. Repeat with 4 more noodles, remaining cheese mixture and mushrooms. Cover with remaining noodles and remaining tomato sauce and remaining shredded mozzerella.

Cover with aluminum foil and bake for 45 minutes. Remove foil and cook an additional 10 minutes. Remove from oven and let stand for 10 to 15 minutes.

Serving Size: 9

Nutrition Info
  • Calories: 315
  • Fat: 12g
  • Carbohydrates: 29g
  • Protein: 22g





No Noodle Eggplant Lasagna

27 Sep

I love this recipe. You don’t even notice there are no noodles in this dish. Not to mention, whenever I use my Skinny Bolognese Sauce I’m in heaven.

Eggplant Lasagna

  • 1 small Eggplant or 1/2 large Eggplant
  • 15 oz. Low fat Ricotta Cheese
  • 1 Egg Whites
  • 1 tbsp Trader Joe’s 21 Seasoning Salute
  • 1/2 tbsp fresh or freeze-dried Parsley
  • 1/2 tbsp fresh or freeze-dried Basil
  •  1/4 tsp Black Pepper
  • 25 leaves of  Spinach (you can more)
  • 3 cups Skinny Bolognese Sauce
  • 2 cups shredded Low fat Mozzarella Cheese
  • Sea salt

Pre-heat oven 375 degrees or 350

The trick to cooking with Eggplant is to drain the eggplant slices of excess moisture first, before cooking.

Remove the skin of the eggplant.

Cut eggplant thin like lasagna noodles.

Arrange the eggplant (one layer at a time) in the bottom of a colander and sprinkle with salt. Drain for 1 hour.

In a medium size bowl add the Ricotta, egg white, parsley, basil, 21 seasoning salute and pepper. Mix well.

In the bottom of a 9×9 back pan add 1 cup of Skinny Bolognese Sauce.

Wipe the salt off the eggplant and add one layer of eggplant.

Top with another cup of the Skinny Bolognese Sauce.

Top with ricotta mixture.

Sprinkle 1 cup of the mozzarella over the ricotta.

Top with spinach.

Add another layer of the eggplant.

Add the last cup of Skinny Bolognese Sauce.

Sprinkle 1 cup of mozzarella.

Cover will foil (Tenting the foil, so the cheese doesn’t stick to the foil.)

Bake for 30 minutes Remove foil and bake an additional 10 minutes.

Nutritional Info

  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 248.7
  • Total Fat: 7.4 g
  • Cholesterol: 39.9 mg
  • Sodium: 817.0 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 3.3 g
  • Protein: 28.6 g

Skinny Bolognese Sauce

22 Sep

I love Bolognese Sauce but not the fat and calories that come with it. I just had to come up with a skinny version. My husband and daughter didn’t even notice the difference.

  • 1 Pound of Lean Ground Sirloin (or ground Turkey)
  • 2 28 oz. Can Organic Tomatoes Diced in Tomato Juice (Trader Joe’s) –
  • 2 tbsp. Olive Oil
  • 1 1/2 Onions (medium), minced
  • 3 – 4 Carrots (medium) minced
  • 5 – 6 Celery (medium) minced
  • 4 – 5  Garlic cloves minced
  • 1/4 cup Red Wine
  • 1 cup Almond Milk
  • 1 cup low sodium chicken or vegetable stock
  • 1 1/2 tsp. Basil – fresh or freeze-dried
  • 1/4 tsp. dried Oregano
I juice everyday so I just use the pulp of the carrots and celery. The pulp works really well in this recipe. You can also use a food processor which also works really well. I also process the canned tomatoes in the food processor because I don’t like chunks of tomatoes in my Bolognese. It’s not necessary, but recommended.

Heat olive oil in a large pot over medium heat.

Add onion, celery, and carrots. Cook for 15 minutes

Add garlic. Cook for 5 to 10 minutes or until contents start to brown. Brown is where the flavor in the mixture develop.

Add ground beef. Cook through breaking the meat up. Do not brown the meat.

Stir in wine. Cook for 2 minutes

Add the tomato sauce

Bring to a simmer, reduce heat and simmer over low heat for 2 hour, stirring occasionally.

Add 1/2 cup of the low sodium stock. Continue cooking for an 30 minutes, stirring occasionally

Add the remaining low sodium stock. Continue cooking for an 30 minutes, stirring occasionally

Add the Almond milk. Cook for a few more minutes

Depending on the tomato sauce that you use you may need to season with salt and pepper. Just keep in mind that any extra salt is not included in the nutritional facts.

If you’re planning on freezing let the sauce cool completely beforehand.

My two favorite ways to enjoy Skinny Bolognese Sauce.
Over Green Beans when I’m cutting back on my carbs. Over Whole Wheat Penne Pasta when I’m not.

Nutritional Info

  • Servings Per Recipe: 16 – 1/2 cup servings
  • Amount Per Serving
  • Calories: 105.5
  • Total Fat: 4.8 g
  • Cholesterol: 15.7 mg
  • Sodium: 278.2 mg
  • Total Carbs: 8.2 g
  • Dietary Fiber: 1.7 g
  • Protein: 7.3 g
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