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5 secrets to healthier lasagna

By Carolyn Malcoun, October 27, 2009 - 10:42am

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Carolyn asks: Which comfort food would you like to see made healthier?


I've tried whole wheat pasta and found it to be grainy and yucky. Do you recommend a brand that tastes better?


10/27/2009 - 9:58pm

I've used regular lasagne noodles in the layers without cooking first, and then just before putting the tin foil on, ring the casserole dish with water from a tbsp, having to fill it several times. Maybe this adds enough 'steam' in order to cook the noodles, or maybe the water from the sauce also is enough for them to cook... either way, I'm too chicken to try it without the added water. I also have not tried this with whole wheat noodles...


10/27/2009 - 4:25pm

Try using a high fiber, low fat cottage cheese mixed with some fat free ricotta cheese and an egg substitute. It makes a rich lasagna, but you do be mindful of the salt content and reduce elsewhere. I also use fresh spinach and just layer it with the mushrooms and roasted red pepper strips.

Another way to mix it up a bit is to make a Mexican style lasagna with cooked chicken breast, chopped green chiles, salsa, red peppers, rinsed and drained black beans and fresh corn. I also use some diced black olives and green onions, but the salt content in olives can be high


10/27/2009 - 2:31pm

Thanks for the tips! Lasagna is one of my favorite comfort foods. And I love that a batch can feed us on leftovers all week. I've tried this recipes without the sausage and it's really yummy. Is there a way to make this recipe without boiling the noodles first? I've heard that you can use uncooked noodles, but you just have to add water before baking. What do you think?


10/27/2009 - 11:01am

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