One of the biggest challenges I’ve faced on my weight loss journey is trying to make food that everyone in my family can enjoy. Here’s one way I’ve gotten around this challenge.
I make a light cheese lasagna (recipe below) and doctor it up with meat and veggies for myself, by separating the layers (once it’s cooled) and adding whatever I want to add. My husband and son can eat the lasagna with something higher-calorie on the side, like meatballs, veal or chicken parmigana, etc.
Things I like to add to the lasagna include:
- Chopped frozen spinach
- Turkey pepperoni, sliced
- Canned chicken
- Turkey ham
- Turkey salami
- Zucchini and mushrooms
I’m sure you can think up some other options!
Cheese Lasagna Recipe
- 9 whole wheat lasagna noodles
- 28-oz jar of spaghetti sauce
- 8-oz bag of part-skim mozzarella cheese
- 14.5-oz tub of fat-free ricotta
- Italian spices to taste
Cover the bottom of a 13×9 baking dish with some of the spaghetti sauce. Add one layer of 3 noodles.
In a bowl, mix the ricotta with half of the mozzarella, Italian spices to taste, and a little skim milk (about a tablespoon or 2, enough to give it a smooth, spreadable consistency). Top the lasagna noodles in the pan with half of the cheese mixture.
Add 3 more noodles on top of the cheese mixture, top with the rest of the cheese mixture, then add the final three lasagna noodles.
Cover with the remaining spaghetti sauce, then the remaining cheese.
Cover with foil, and bake in a 350-degree oven until the noodles are tender. Cool, then cut into 9 servings.