In honor of National Lasagna Day, we’re bring you some healthy ideas so you can have your cake (er lasagna) and eat it too. Traditionally, lasagna is best known for being super high in calories and fat…and cheesy deliciousness but that’s besides the point. No pasta lasagna is a great alternative to traditional lasagna because it packs in lots of veggies like spinach, zucchini, and eggplant. You can still add lots of sauce and cheese (we recommend low fat mozzarella). This recipe from Beyond The Peel features cottage cheese, Greek yogurt, zucchini, and portobello mushrooms to help keep this dish light and lo-cal. Here’s what you’ll need:
- 1 Portobello mushroom
- 3 – 10 inch zucchinis (depending on size)
- 2 cups dry cottage cheese or ricotta
- 2 cups arugula
- 100 grams grated mozzarella
- 100 grams of grated Parmigiano
For the full recipe and instructions check out Beyond The Peel and celebrate National Lasagna Day (the healthier way).
I am totally going to make this without the dairy, and sub in some ground meat 🙂 YUM!
Looks lovely! My specialty lasagne recipe is a vegetarian spinach lasagne made with whole wheat tortillas instead of noodles.