Grilled Vegetable Lasagna - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
For a healthier version of traditional lasagna, try this adaptation that replaces full-fat cheese with heart-healthy veggies and a mix of fat-free ricotta, fat-free cream cheese and reduced-fat mozzarella.
Ingredients
- 1 package oven-ready lasagna noodles
- 3 small zucchini
- 1 small eggplant
- 2 yellow peppers
- nonstick cooking spray
- 1 container fat-free ricotta
- 4 oz. fat-free cream cheese
- 1 jar marinara sauce
- 1 1/4 c. shredded reduced-fat mozzarella
- 2 tbsp. grated Parmesan
- Garnish: chopped parsley
Instructions
- Heat outdoor grill or stovetop grill pan. You'll need a 13 x 9-in. baking dish.
- Put noodles and water to cover in baking dish. Let soak 15 minutes or until slightly softened and pliable.
- Meanwhile, coat vegetables with cooking spray. Grill 8 to 12 minutes, turning as needed, until lightly charred and tender. Transfer to a cutting board and cut into bite-size pieces. Toss to mix.
- Heat oven to 375 ºF. Transfer noodles to paper towels. Drain water from baking dish and wipe dry. Mix ricotta, cream cheese and 2 Tbsp water in a bowl until well blended.
- Spread 1/2 cup marinara sauce in bottom of baking dish. Lay 3 noodles crosswise on top. noodles with 2/3 cup ricotta mixture. Top with 1 cup vegetables, 2/3 cup sauce, 1/4 cup mozzarella and 2 tsp Parmesan. Repeat layers twice.
- Top with remaining noodles and sauce (set aside the remaining vegetables and mozzarella). Cover with foil and bake 30 minutes.
- Uncover, top with remaining vegetables and cheese, and bake 15 minutes or until noodles are tender when pierced in center and cheese is melted.
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