I have a HUGE sweet tooth and one of my greatest weaknesses. At the beginning of my weight lost journey I knew I needed to find ways to have a small treat that would satisfy me but still keep to my goal of weight loss.  I came across a book at Target, Hungry Girl,  200 Recipes Under 200 Calories.  BINGO, I bought the book and started to make every dessert in it.  They were good but after several months I realized that the “low cal” and “sugar substitutes” in the book were not good for my overall health and I decided that a good piece of chocolate was better for me than a dessert made with a whole bunch of artificial sweeteners.

Even though I stopped making the desserts I still subscribed to Hungry Girl’s daily email which includes low calorie recipes “swaps”.  I must say that Hungry Girl has many “main meal” recipes that are wonderful and nutritious and great “swaps” that I frequently make for our family. Also they always include calorie count as well as Weight Watchers point value.

A few weeks back a girlfriend of mine on her own journey of weight loss fell and broke her leg in three places.  She will be out of work and housebound as she will not be able to drive for over 4 months and will need additional surgeries.  My friend was on an amazing journey of eating healthy and exercising for over an hour every day.  She has already lost 50 pounds and wanted to lose another 100.  She is a true inspiration.  We are all so proud of her determination and commitment to living a healthy lifestyle.

So now unable to exercise she needs to really pay close attention to what she is eating.  As you can imagine people wanted to help and the food and desserts started to pour in.  Sitting at home all day I can only imagine how tempting it can be to eat out of stress and boredom.  I wanted to help but wanted to provide something that would be satisfying, healthy and would help her continue to meet her goal of weight lost.

I am bringing my friend Lasagn-ahh along with a plate of cut up raw veggies.

Lasagn-ahhhhhh…..From Hungry Girl
(this recipe was featured on  Tuesday August 14, 2007)

Some adaptions I make: use two bread pans, grill my veggies and use Casa Visco Fat Free Sauce.  A local company out of Schenectady, NY, found in our local supermarkets.* It is easy to make earlier in the day and pop it in the oven for a quick and easy dinner.

1 lb. (about 3 medium-sized) zucchini; ends removed and sliced lengthwise into wide, flat strips
1 large portabella mushroom; sliced into strips
1 large eggplant; ends removed and sliced lengthwise into wide, flat strips
15 oz. frozen chopped spinach; thawed, thoroughly drained and patted dry
16 oz. canned tomato sauce with garlic flavoring
1 cup frozen ground-beef-style soy crumbles
1 egg white
1 cup fat-free ricotta cheese
1/2 cup shredded fat-free mozzarella cheese
1 tbsp. reduced-fat parmesan-style grated topping
1 tbsp. chopped basil
1/4 tsp. salt
pinch nutmeg  

Preheat oven to 425 degrees. Heat soy crumbles in the microwave for 30 seconds, and set aside. Set out a row of several paper towels (as you cook the veggies, transfer them to the paper towels to drain excess moisture). Spritz a large pan evenly with nonstick spray, and bring to high heat. Once hot, lay as many zucchini and mushroom slices as you can fit flat in the pan, and cook for about 2 minutes per side. Continue until all slices are cooked, removing the pan from heat and re-spraying it between batches. Cook eggplant slices for about 3 minutes per side, continuing to work in batches (removing and re-spraying pan each time). Next, in a large bowl, mix the spinach, egg white, ricotta cheese, basil, salt and nutmeg. Stir well and set aside. Spray a deep 8″ X 8″ pan with nonstick spray. Pour half (8 oz.) of the tomato sauce into the bottom of the pan. Then, layer half of the veggie slices on top in assorted order. Spread half of the spinach mixture on top. Next, sprinkle the soy crumbles evenly into the pan. Layer with remaining veggies, and then spread the rest of the spinach mixture on top. Cover with the remaining tomato sauce. Then, evenly top the lasagna with the mozzarella and grated cheese. Finally, bake uncovered for 30 minutes (or until the cheese on top starts to brown). Let cool, cut into 4 pieces, and dig in!

Serving Size: 1/4th of recipe (1 SUPER-LARGE portion)
Calories: 238
Fat: 2g
Fiber: 11g
Sugars: 14g
Protein: 25g*

4 Points Weight Watchers Points!

*Editor’s Note: Casa Visco has a line of Allergen-Free & Gluten Free Sauces. -Christina


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