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Ravio-sagne

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Raviosagna

I love lasagna, not only eating it, but making it. I’ve spent years fine tuning my lasagna recipe. It is, by far, the most popular dish my coworkers ask me to make whenever we have a potluck meal. The downside? There is absolutely NOTHING healthy about my traditional lasagna recipe. It has four cheeses and two meats, one of which is sausage. So, as you probably have already figured out, it’s just not something I really make any longer now that I’m trying to live a healthier lifestyle.

Enter Chef Devin Alexander.  If you aren’t familiar with Chef Alexander, she battled her own weight demons in her teenage years, but went on to lose 55 pounds and has kept it off for over 15 years. She has gone on to a successful career as a chef specializing in cooking lower-fat, high-flavor cuisine. She has written multiple cookbooks, including many for the Biggest Loser franchise of cookbooks.

Earlier this week, I was looking through her “I Can’t Believe It’s Not Fattening” cookbook and stumbled across a recipe for a lasagna made from …. get this! … frozen ravioli!  Because it uses the frozen ravioli (no need to thaw!), it’s super quick and easy! Since it’s from Chef Alexander, it won’t blow your food plan either! It comes in at a reasonable 301 calories per serving, and it’s only 8 PointsPlus value for those on Weight Watchers which is pretty good for a cheesy lasagna!

 

Ravio-sagne

Cook Time: 50 minutes

Yield: 6 servings

Serving Size: 1/6 of casserole

Gather

2 cups low-fat marinara sauce (preferably lower-sodium)
2 5 oz. package frozen rectangular cheese ravioli (no more than 4g of fat per 9-piece serving)
6 ounces (about 2 cups plus 2 tbsp) reduced-fat, finely shredded mozzarella cheese (no more than 3g of fat per ounce), divided
1/3 cup finely slivered basil leaves, divided

Step by Step

  1. Preheat oven to 400 degrees.
  2. Spoon 1/2 cup marinara sauce evenly into the bottom of an 11 x 7-inch ceramic or glass baking dish.
  3. Lay one-third of the ravioli (about 18 pieces) side by side in a single layer to cover the bottom of the dish.
  4. Spoon another 1/2 cup sauce evenly over top.
  5. Sprinkle one-third of the cheese and one-third of the basil evenly over that.
  6. Repeat the layering two more times beginning with the ravioli.
  7. Cover the dish with foil. Bake for 40 minutes.
  8. Remove the foil and continue baking an additional 10 minutes, or until the pasta is heated through and the cheese is melted.
  9. Let stand 10 minutes, then slice into six equal pieces.
  10. Serve immediately.

Nutrition

8 Weight Watchers Points Plus; Calories 301; Fat 7g;

http://shrinkingkitchen.com/ravio-sagne/
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