Low Fat Lasagna Recipe:
Courgette (Zuccini) and Tomato Lasagna

This is a very nice vegetarian low fat lasagna recipe. It is not vegan because it includes milk and cheese, but it still qualifies as a vegetarian dish.

Courgettes are really just zuccinis with a fancy French name.

Once you master the art of making your own low fat lasagna pasta, the rest of the cooking process is so easy that a kid could do it. And making your own low fat pasta dough is not difficult either.



Nutritional Information:

Serves 4

Fat: 6 g

Cal: 410

KJ: 1722

WW: 6.5 Points

Ingredients:

175 g (6 oz) wholemeal lasagna (prepacked, or you can make your own pasta dough (a new window will open), in which case you'll need 1/4 of the amount you make with that recipe.)

2 tsp virgin olive oil

1 onion, chopped

1 tsp crushed garlic

500 g (1 pound) of sliced courgettes

1 x 425 g can of chopped tomatoes

1 1/4 cup of water

4 tsp chopped tomatoes

4 tsp chopped fresh basil

1 Tbsp shoyu

1 1/2 low fat spread

25 g (1 oz) wholemeal flour

2 cups of skimmed milk

1/4 tsp paprika

25 g (1 oz) low fat grated cheddar cheese

This is what you do:

If you are cooking this recipe with your own home made low fat pasta dough, you start by cooking the low fat lasagna pasta by simmering in 3 litres of water for about 4 minutes. Add a bit of lemon juice whilst simmering.

If you are using prepacked pasta, simmer for 16 minutes.

In either case, keep the pasta moist in a bowl with cold water.


Next, you have to prepare the zuccini sauce:

Heat the oil and fry the onion and garlic till the onion goes soft.

Add the zuccinis and cook for another 5 minutes.

Now add the chopped tomatoes and water, and simmer for about 20 minutes. Add the basil and shoyu.


Now, you have to prepare the white sauce:

Melt the low fat spread, stir in the flour and cook for 3 minutes on medium heat, and keep stirring constantly.

Add the skimmed milk gradually and boil (don't stop stirring), and then simmer for about 5 minutes. Then add the paprika.


Next, you have to bake the low fat lasagna:

Grease a large ovenproof dish, and spread 4 Tbsp white sauce over the bottom.

Then layer with a low fat lasagne sheet, and top that with the zuchini and tomato sauce. Keep layering alternating the lasagne sheets with the zuccini and tomato sauce, finishing with a lasagna sheet on top.

Finally, spread the remaining white sauce and sprinkle with the low fat gratted cheese, and chuck it into the oven for about 30 minutes at 375 F (190 C).

When you finish baking it, set it aside to cool down a bit. Serve very warm.

Source: Sarah Brown's Pasta, Pizzas & Pancakes


Click here to check out the rest of our low fat lasagna recipes, and other low fat pasta recipes.

Click here to check the rest of our delicious low fat recipes



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