The world's healthiest lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 serving Egg white, large 35 grams Cream Cheese, Fat Free 6 oz Fage Total 0% Fat Free Plain Greek Yogurt 10 grams Wheat bran, crude 15 grams Flour, whole grain 200 grams Tomatoes, red, ripe, raw, year round average 100 grams Green Peppers (bell peppers) 1 medium (2-1/2" dia) Onions, raw 6 oz Chicken Ground, Raw 4oz (112g) (by KODAKINS) 200 grams Eggplant, fresh 20 gram(s) Feta Cheese (Tre Stelle, light feta) 1 tsp Salt (table) (by CYNDYY1) 1 tsp Becel light margerine 1 tsp Cinnamon, ground
For the lasagna:
Mix egg white, cream cheese, wheat bran and flour. Add a little salt. Bake on parchment paper at 180 until done. Make sure to make it as thin as possible to be able to at least cover the pan you'll use for the lasagna, and, if possible, make 2 thin "lasagna". Remove and allow to dry and cool. In a saucepan, saute ground meat in some water until cooked. Remove. Cut eggplant in tiny pieces. Chop onion. In the same saucepan (don't wash it, it's fine) add spices, 4 tbsp water and heat. Cook onion and eggplant. Add chopped pepper and meat. When almost done, shred the fresh tomato and add in the mixture. Cook until most liquids evaporate on high.
Add salt. Remove. Add becel, spices and mix.
Preheat oven at 180.
In a good small pan pour half the mixture (if you made just one lasagne, if you managed to make two use a little less), top with lasagne, add the rest. Mix the greek yogurt with the feta and top.
bake until brownish (20 min will do)
Serving Size: 2 large servings
Number of Servings: 2
Recipe submitted by SparkPeople user INSEARCH4LOWCAL.
Mix egg white, cream cheese, wheat bran and flour. Add a little salt. Bake on parchment paper at 180 until done. Make sure to make it as thin as possible to be able to at least cover the pan you'll use for the lasagna, and, if possible, make 2 thin "lasagna". Remove and allow to dry and cool. In a saucepan, saute ground meat in some water until cooked. Remove. Cut eggplant in tiny pieces. Chop onion. In the same saucepan (don't wash it, it's fine) add spices, 4 tbsp water and heat. Cook onion and eggplant. Add chopped pepper and meat. When almost done, shred the fresh tomato and add in the mixture. Cook until most liquids evaporate on high.
Add salt. Remove. Add becel, spices and mix.
Preheat oven at 180.
In a good small pan pour half the mixture (if you made just one lasagne, if you managed to make two use a little less), top with lasagne, add the rest. Mix the greek yogurt with the feta and top.
bake until brownish (20 min will do)
Serving Size: 2 large servings
Number of Servings: 2
Recipe submitted by SparkPeople user INSEARCH4LOWCAL.
Nutritional Info Amount Per Serving
- Calories: 348.5
- Total Fat: 10.8 g
- Cholesterol: 78.4 mg
- Sodium: 1,498.5 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 8.9 g
- Protein: 35.5 g
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