The ramblings of a foodie…

As a self proclaimed “foodie“, always looking for new, delicious and healthful ways to enjoy cuisine, I’ve decided to dedicate a portion of my blog for recipes, food finds, facts, etc. It’s probably more of a repository for me, but I’ll have these categorized in the “cooking & food” section for easy searching… so, whilst others fill their blogs with “music” and “techie” posts, mine will be supplemented with the most fulfilling of all things… food and drink.

To preface the following recipe, I signed up for a subscription to hungry-girl.com a few months ago. The emails include recipes, food reviews and Q&A’s by hungry girl herself. It’s a health oriented site, big on finding more filling, lower calorie foods – to keep you satisfied without adding girth.

HG’s Veggie-rific Noodle-Free Lasagna

The recipe below was sent last week, and looks too good to pass up. It came in the form of a “Chew The Right Thing” comparison – putting regular lasagna and veggie lasagna side by side. I’ll only include the veggie version of the story, but if you want to see the whole write up, you can find it here.

I’ll be back later to review this recipe after trying – please respond with comments if you get to it first!

HG’s Veggie-rific Noodle-Free Lasagna

Ingredients:
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

Directions:
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 – Sodium: 1,218mg – Carbs: 33g – Fiber: 11g – Sugars: 14g – Protein: 25g – *4 Points!
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Mom to "C", wife to Ben. I'm a part-time blogger, cook, organizer, seamstress, house cleaner, taxi, nurse (the mom kind), accountant... I could go on, but really... it's all in the blog. Read away!

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