Foodie Monday: Low(er) Calorie Lasagna

I know what you’re thinking . . . “I’ve seen that picture before.” Yes, it’s familiar, but look closely. I’ve replaced the high carb noodles with zucchini. Zucchini is one of those vegetables I, along with others, hated as a child. Maybe it wasn’t cooked properly. Maybe it just tasted “icky.” I’ve already written a post for zucchini noodles. One of the great things about zucchini is that you can sub it out for so many different kinds noodles.

No, you won’t get your carb fix. You will, however, feel satiated. Completely eliminating carbs from your diet isn’t practical. You need carbs for energy. Unfortunately, they are high in calories. Reducing your carb intake is not only practical but doable and necessary for weight-loss and maintenance.

I am determined to find or create lower calorie versions of my favorite foods. I’ve already reduced the calories in “Mac ‘n’ Cheeze.” I have a Low Calorie “Fried Rice” recipe (coming soon) that will surprise many. While I don’t want to miss my favorite meals, I also don’t want to see them show up on my waist, hips, thighs, or butt. A hiking friend of mine was telling me about a show created by Paula Deen’s son called “Not My Mama’s Meals.” He takes his mother’s recipe and reduces the calories. It is a great idea . . . especially for Paula Dean’s recipes! For many of us who have lost weight and wish to keep it off, reducing the calories in our favorite foods is a necessity. Think of this post as a recipe makeover. You get your lasagna fix without the full belly comfort food guilt.

Here is the same recipe I posted before with lower calorie changes:

ZUCCHINI LASAGNA WITH TOFU RICOTTA
Serves 4
Prep Time: 20-25 min
Bake Time: 60 min
Equipment Needed: 8×8 inch pan, Vegetable Slicer or Mandoline

INGREDIENTS:
1 tbsp basil
1 tbsp oregano
1 tbsp garlic powder
1 tbsp parsley
1/2 tbsp fresh ground black pepper
1 16 oz. pkg medium/soft or firm tofu
4 c leafy greens (spinach, kale, collards, etc.)
1 28 oz. jar tomato sauce (I like using a tomato basil pasta sauce)
1 pkg Tofurky Meatless Beef Crumbles
1-2 large Zucchini
1 8 oz. pkg Vegan Shredded Mozzarella (I like Daiya)

INSTRUCTIONS:
1. Pre-heat oven to 450 degrees
2. Steam the leafy greens. I like to place them in a large bowl with a little water, cover, and microwave by pressing the fresh veggies button! Easy!
3. Heat a skillet over medium-high heat
4. Add beef crumbles to pan, stirring occasionally for 5 to 7 min until browned
5. While beef crumbles are cooking, place tofu, basil, oregano, garlic, parsley, and black pepper into a bowl and crumble with a fork until no large pieces remain
6. Remove crumbles from stove and set aside
7. Cut off the ends of the zucchini.
8. Using a vegetable slicer or mandoline, Thinly slice the zucchini lengthwise.*
9. In an 8×8 inch pan spread about 1/2 cup of pasta sauce onto the bottom of the pan.
10. Place a layer of zucchini noodles on top of the sauce.
11. Spread 3/4 c of sauce on top of the zucchini.
12. Place half of the tofu mixture as the next layer
13. Add half of the steamed greens
14. Use half of the beef crumbles for the next layer
15. Sprinkle 1/3 of the mozzarella as the following layer.
16. Place another layer of zucchini noodles on top.
17. Repeat steps 11 through 16.
18. Spread the remaining amount of sauce on top of the last layer of noodles
19. Cover with foil and bake for about 20 minutes
20. Remove the foil and sprinkle the last third of mozzarella on the top of the lasagna.
21. Bake for another 20 minutes.
22. If using Daiya and the top layer of cheese begins to brown on top, remove from the oven.
23. Let cool for 5 to 10 minutes.
24. Enjoy!

*You will want to use the thickest slices from the middle. The thinnest slices can be sliced lengthwise again with a chef’s knife and used for another zucchini noodle dish.