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dr. oz approved lasagna

paintedcookie avatar
Recipe by
Judy Kaye
@paintedcookie
Hazelwood, MO

This recipe is 425 calories per serving and only 21 grams of fat. Pretty good when you consider how great is tastes.

yield 12 serving(s)
prep time 25 Min
cook time 35 Min
method Bake

Ingredients For dr. oz approved lasagna

  • 1 lb
    lean ground beef
  • spice mix (listed below)
  • 1 tsp
    worcestershire sauce
  • 1 1/2 c
    finely chopped onion
  • 2 clove
    finely chopped garlic
  • 1 1/2 c
    finely chopped carrots
  • oil to saute and grease bottom of baking dish
  • 3 Tbsp
    tomato paste, italian
  • 2
    28 oz. cans of tomato puree
  • 2
    eggs, lightly beaten
  • 2 qt
    ricotta cheese
  • fresh parsley, chopped
  • 4 oz
    no-boil lasagna noodles
  • 2
    medium zuchini
  • 1/4 c
    freshly grated parmagiano-reggiano, divided
  • SPICE INGREDIENTS
  • 2 tsp
    dried oregano
  • 1 tsp
    dried basil
  • 3/4 tsp
    ground fennel seeds
  • 2 tsp
    garlic powder
  • 2 tsp
    dried onion powder
  • 1/2 tsp
    crushed red pepper flakes
  • 1 tsp
    paprika
  • 1/2 tsp
    brown sugar
  • 1 tsp
    black pepper
  • 2 Tbsp
    iodized salt

How To Make dr. oz approved lasagna

  • 1
    Back to Videos & More Print Oz-Approved Lasagna Looking to trim calories and fat from what you eat? The Oz family transforms the Borgna family lasagna into an Oz-approved meal. 19 Added to Recipes on Fri 11/22/2013 Ingredients Makes 12 to 15 servings Lasagna Ingredients 1 lb ground beef Spice mixture (recipe below) Dash of Worcestershire sauce 1 1/2 cups finely chopped onion 2 cloves garlic, finely chopped 1 1/2 cups finely chopped carrots 1/2 cup finely chopped celery Olive oil to sauté and grease pan 3 tbsp tomato paste 2 (28-oz) cans tomato purée or ground peeled tomatoes 2 eggs, lightly beaten 2 qts ricotta 1/2 cup low-fat mozzarella fresh parsley, chopped 4 oz no-boil lasagna noodles 2 medium zucchini 1/4 cup freshly grated parmagiano-reggiano, divided Spice Ingredients 2 tsp dried oregano 1 tsp dried basil 3/4 tsp ground fennel seed 2 tsp garlic powder 2 tsp onion powder 1/2 tsp crushed red-pepper flakes 1 tsp paprika 1/2 tsp brown sugar 1 tsp black pepper 2 tsp iodized salt Directions Preheat oven to 375°F. In a large, high-sided pan, add a touch of olive oil and sauté ground beef, breaking up large chunks, about 2 minutes. Add spice mixture and a few dashes Worcestershire sauce. When meat has browned, add onion and garlic; sauté 2 minutes. Add celery, carrots and tomato paste; stir together and allow to rust. Add tomato sauce and simmer 5 to 10 minutes until slightly thickened and flavoring meat. In a separate bowl, create ricotta: Combine egg, ricotta, low-moisture mozzarella mixture, 1/2 the parmagiano-reggiano and parsley. Slice zucchini lengthwise on mandolin and place in strainer with salt to allow some water to come out. To build: Grease 9"x13" baking dish with olive oil. Layer in a few sheets of pasta to cover the bottom, then layer with meat sauce and ricotta cheese. Start next layer with zucchini slices instead of pasta – repeat layering until dish is full. Sprinkle with grated Parmesan
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