Monday, August 7, 2017

Low fat lasagna

Tonight I served low-fat lasagna. No mozzarella but eggplant instead. I kept the traditional ricotta cheese but used a light, 2% fat, version. I also used a bottled tomato sauce. This kept the preparation time down. And of course, there was no ground meat in my lasagna.

I used a pinch of cinnamon and a tablespoon of fresh basil plus salt and pepper to give the entire presentation a little extra depth. I may add some mushrooms lightly fried in a clove or two of garlic when I make this next. And I will make it again and soon.

When I have the recipe down pat, I'll post an update and add a link to this post.

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