Ugh pasta…. Talk about the ultimate comfort food for me. While a big bowl of Alfredo with gooey cheese and lots of noodles looks and sound fantastic, I know it’s probably going to cost me at least 700-1000 (if not more) calories for a very tiny portion. While most restaurants really know how to make pasta taste delicious, comforting, and decedant, they typically don’t do so well with the nutrition portion. If I’m planning on have any sides with my pasta or going back for seconds, this bowl just got a lot less appealing and I got a lot more grumpy.
Solution: create a lighter, lower-calorie version of what sits in front of me. Now… Don’t get me wrong. I am all about indulgences in moderation, BUT, we all know what are weaknesses are and where we tend to give in and yes…. My name is Chelsea and I cannot say no to pasta or control my portions.
When an Italian themed potluck came around at work, I was thrilled and excited to try out my newest recipe for lighter spinach lasagna. While the cheese and the garlicky goodness are still in full force, 1/12 of this lasagna will only cost you about 170-200 calories. Aside from the calorie cut, the veggies and whole wheat noodles also add a little healthy twist.
Add a little piece of protiein on the side and maybe another helping of veggies and you have one deliecious, yet balanced, meal. I hope you try this easy, simple, cheesy little delight!
- 9 whole wheat lasagna noodles, boiled and cooked until tender
- 3/4-1 cup shredded low-fat mozzarella cheese
- About 2-3 cups of raw spinach leaves
- 2 medium sized, plump Roma tomatoes: sliced into thin rounds
- 1 can Bertolli light Alfreddo sauce (May use another but nutrition facts may slightly differ)
- Black pepper
- Garlic powder
- About 1/4 cup grated Parmesan cheese (can omit if you’d like)
Pre-heat to 350 degrees.
Add a think layer of sauce to coat the bottom of your baking dish (mine was medium sized with just enough room to fir the 3 lasagna noodles perfectly). Layer: 3 cooked lasagna noodles, sauce, spinach, cheese, sprinkle of black pepper and garlic powder 2 times. For your last layer, place your remaining 3 noodles on top, your remaining sauce, and place sliced tomatoes sporadically on top. Top with a little extra mozzarella, the grated parm, and a sprinkle of black pepper.
Bake in the oven uncovered for about 20-25 minutes until cheese is melted and the top has started to get a little golden. Allow at least 10-15 minutes to cool before serving.