Dr Oz Hearty Meatball Lasagna Low Calorie Options For The Italian Food Lovers
This Dr Oz Hearty Meatball Lasagna is part of The Family Style Eating Program from his show today on 3 Generations Of Fat with Matty, Adel and Nicole. This is just one of Dr Oz’s low calorie options for the Italian lovin’ family, don’t forget to also try the Dr Oz Italian Barramundi With Tomato And Wine Sauce
Kate Geagan joined Dr Oz today and removed most of the fat from their favourite family recipes by removing most of the butter, and by pounding out chicken it would seem like more meat. One slice of their Lasagna worked out to 1660 calories, Kate altered it and now it is only 500 calories per serving of lasagna.
Dr Oz Hearty Meatball Lasagna Recipe
Ingredients
1 box whole wheat lasagna sheets, cooked
3/4 lb chopped portobello mushroom caps (about 5) or white button mushrooms
1 10 oz. bag baby Swiss chard or baby greens (can also use frozen chopped spinach as a substitute, thawed and well drained)
2 cloves garlic, minced
1 lb part skim ricotta cheese
1 egg
Pinch grated nutmeg
1 lb part skim mozzarella, thinly sliced or grated
1/4 cup grated Italian cheese
8 meatballs
Your favorite high-quality jar tomato sauce (no meat in it)
Directions
Preheat oven to 375.
Toss mushrooms with 1.5 tbsp olive oil on a baking sheet. Roast mushrooms until tender and cooked through, about 25 minutes, stirring occasionally. Transfer into a medium bowl and mash 8 meatballs into mixture. In a large saucepan, saute chard in remaining olive oil and garlic over medium heat until wilted. In a medium bowl, combine the ricotta, cooked chard and egg. Season with salt, pepper and nutmeg.
Add sauce to the bottom of an 11×14 pan, add a layer of cooked lasagna noodles over, then spoon the ricotta mixture over the top. Then add some meatball and mushroom mixture on top of that. Then place a few very small pieces of mozzarella (spread out) and more sauce to cover layer. Repeat 3 or 4 times. Top last sauce layer with remaining mozzarella (this should be most of it) and sprinkle with grated cheese and fresh cracked pepper. Cover with foil and bake for 45 minutes, remove foil and cook additional 15 minutes.
