Healthy Lasagna

WBZ's Jordan Rich talks with Mona Dolgov, a nutritional coach and culinary expert, about a healthy lasagna recipe to try.

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Episode Transcript

Speaker 1 (00:03):
Well welcome. It's Connoisseur's Corner and I'm Jordan Rich. When
it comes to healthy, delicious meals, it's always a good
idea to check in with Mona dog Off, the author
of several cookbooks including Satus Fry and Satisfy. Let's talk
about a healthy, easy to make lasagna, Yes, Jordan's.

Speaker 2 (00:18):
Today we're going to give classic lasagna a healthy makeover.
So you're going to start by cooking nine whole grain
or gluten free lasagna noodles just until tender. And then
for a nutritious twist, we're gonna layer in extra veggies,
two medium zucchinis, peel them into thin ribbons, sprinkle with salt,
and just let them sit for ten minutes and pat dry.
And that keeps the lasagna from getting water and wet.

(00:38):
And we're also going to add in two cups of
fresh baby spinach for an added boost of vitamins, minerals
and fiber. Now, for the creamy layer, we're going to
mix one and a half cups of low fat cottage
cheese with one egg, one teaspoon of Italian seasoning, and
a half a cup of straded parts. Give lootzrella with
far less fat and more poaching to keep you full.
And here's a quick moan of tip when choosing your marinara,

(01:02):
flip the jar around, look for no added sugar and
lower sodium. So to assemble, you're going to spread a
half a cup of the marinara in your baking dish,
then layer in the noodles, then the zucchini ribbons and spinach,
and then that creamy cottage cheese mixed. You can repeat
those layers, finishing it up with a half a cup
of mozzarella on top. Bake at three seventy five for
twenty five to thirty minutes. Let it rest for ten

(01:24):
minutes and you will have a family favorite lasagna. Just satisfying.

Speaker 1 (01:28):
I've got my fork ready to go. Thank you, Mona.
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