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Hungry Girl Today: 04.05.11
CHEW THE RIGHT THING
HG's Hungry Girlfredo White Lasagna
White Done Right!
In what world is pasta baked in cream sauce and cheese NOT a calorie-and-fat-packed nightmare? In HG Land, baby! Your head may actually explode when you taste the insanely gooey decadence that is our Hungry Girlfredo White Lasagna. So don't say we didn't warn you...
3 medium zucchini, ends removed
1 cup fat-free ricotta cheese
2 large egg whites or 1/4 cup liquid egg whites
1 tsp. chopped garlic
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. salt, divided
1/4 tsp. black pepper, divided
1 1/2 cups chopped mushrooms
2 cups chopped spinach
3/4 cup fat-free sour cream
4 wedges The Laughing Cow Light Creamy Swiss cheese
4 tbsp. reduced-fat Parmesan-style grated topping, divided
4 sheets oven-ready lasagna noodles (like the kind by Ronzoni)
1/2 cup shredded part-skim mozzarella cheese
Optional: additional salt and black pepper
Preheat oven to 425 degrees.
Slice zucchini in half widthwise, and then slice each half lengthwise into 1/4-inch thick strips. Set aside.
In a medium bowl, combine ricotta cheese, egg whites, garlic, oregano, basil, 1/8 tsp. salt, and 1/8 tsp. black pepper. Stir well and set aside.
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and, stirring occasionally, cook until softened, about 4 minutes. Add spinach and cook until spinach has wilted and excess moisture has evaporated, about 2 more minutes.
Remove skillet from heat and let cool. Blot away excess moisture from veggies, using paper towels. Transfer contents to the bowl of ricotta mixture and set aside.
Re-spray skillet and return to medium-high heat. Working in batches, cook zucchini until softened, about 2 minutes per side; remove skillet from heat and re-spray between batches. Set zucchini aside.
To make the sauce, in a microwave-safe bowl, combine sour cream with cheese wedges, breaking cheese wedges into pieces as you add them. Stir in 2 tbsp. Parm-style topping, remaining 1/8 tsp. salt, and remaining 1/8 tsp. black pepper. Microwave for 30 - 45 seconds, until very warm. Stir until smooth and set aside.
Spray an 8" X 8" baking pan with nonstick spray. Evenly place 1/3rd of the cooked zucchini strips on the bottom. With a spoon or spatula, spread half of the ricotta-veggie mixture on top. Evenly top with 2 lasagna sheets, followed by 1/3rd of the sauce.
Repeat layering with the same amounts of zucchini, ricotta-veggie mixture, lasagna sheets, and sauce. Evenly top with remaining zucchini, followed by remaining sauce. Sprinkle with mozzarella and remaining 2 tbsp. Parm-style grated topping.
Bake in the oven for 25 - 30 minutes, until cheese starts to brown.
If you like, season to taste with additional salt and black pepper. Enjoy!
MAKES 4 SERVINGS
Serving Size: 1/4th of lasagna (1 large piece)
PointsPlus® value 7*
White Lasagna, Average
Just when you think lasagna can't get MORE tempting, it does. Imagine a pile of noodles and cheese in front of you. Now smother it in creamy sauce, and bake it in the super-hot oven in your head. Then eat it with your mental mouth. OMG, right?! But when you start to think about the hypothetical nutritional information, the daydream starts to seem more like a nightmare. WAKE UP! You can have white lasagna without disastrous caloric results. We put together a vegged-up, slimmed-down recipe that tastes INSANELY rich and yet somehow comes in under 300 calories for an impressively sized slab of the stuff. With several of our favorite guilt-free cheeses, a bunch of delicious vegetables, and sheets of real pasta, this dish just might be the lasagna of your dreams. Open your eyes and make this meal! (Sleep-cooking is definitely not recommended.)
Serving Size: 1 entr