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Hungry Girl Today: 08.14.07
CHEW THE RIGHT THING
HGs Veggie-rific Noodle-Free Lasagna
Remember Garfield, that lazy orange cat with a lion-sized appetite? Hed
scarf down anything in his path -- pizza, cookies, doughnuts -- you name it,
hed eat it. But his favorite meal in the entire UNIVERSE was lasagna. And
who could blame him? That ooey, gooey Italian classic is pretty hard to resist
(at least we think so). Good thing this all-veggie version makes it possible for
everyone to pig out on the stuff. (Even our "meat" layer comes courtesy of
beefy soy crumbles.) We know youre probably thinking, "NO NOODLES??
Are you off your rocker?!?" Trust us -- this super-creative recipe definitely
does the trick, and it's a HECK of a lot healthier than ANY lasagna you're
likely to come across, well, ANYWHERE. Ours is SO GOOD, you wont even
miss the noodles (and you DEFINITELY won't miss the calories). Garfield
would be proud...
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
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)
Average Restaurant Lasagna
Scarier than a mobster. Cheesier than the series finale of The Sopranos. No,
were not talking about some new Italian slasher movie -- unless Hollywood
has decided to tackle the horrifying subject of LASAGNA!!! (And no, they
haven't.) This tried-and-true staple of Italian joints (and freezer aisles)
everywhere is typically LOADED with fat and calories (all that cheese... all
those noodles!!). But if you order up some of this starchy stacked stuff at a
restaurant, you'll be downing around 870 calories and 50 fat grams! For one
freakin' serving?!? That don't make HG happy. (Psssst... that last part there
was us doing our mobster impersonation. Like it?)
Serving Size: 1 entrée portion
CHEW ON THIS:
Today, August 14th, is National Creamsicle Day. Celebrate with HG's Creamy
Orange Dreamfloat. Weeeeeee!
HG Heads Up! Fat-free ricotta can be hard to find. Precious, Sorrento, and
Polly-O all make it, so just browse around for it. If you absolutely can't find
the stuff, the ones labeled Light are the next best thing (not the part skim --
those are way higher in fat!).
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HUNGRY GIRL'S GUILT-FREE GROCERIES
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