I’ve become someone who cooks low-fat meals (instead of full-fat). Sigh. What’s happened to me? Well, let’s make a list: age, weight gain, stress, high cholesterol and wrinkles. Yep. I have wrinkles around my eyes that seem to be getting more pronounced with time.
It takes kids a long time to grow up these days. That’s my theory anyway. It took me an extra long time to become an adult and do adult-like responsible things. My career really only “started” in my 30s. I bought a condo when I was 35. I started regularly contributing to my 401K at 37 (instead of the hodge podge amounts I had been saving over the years). Not that it matters, but I’m single and childless. Most of my friends who got married/had kids did that years ago. I’m turning 40 soon (in a few years) and it occurred to me a few days ago that I need to start taking better care of myself.
Despite everything I’ve listed about myself in the second paragraph above. I’m one of those people who looks deceptively healthy. I look like I workout. That’s what I’ve been told anyway. (I don’t think I look like I workout!) My workouts usually consist of walking around the city buying coffee, groceries and cupcakes. Sometimes I go hiking. Also, I look about 10 years younger than I am. I’m told that as well. I’ve been told that since my late 20s.
I’d like to hang onto my faux-youth as long as I can as 40 starts knocking on my door. And thus here I am. One of those people I used to hate. And loving it. I have fallen in love with low-fat cooking. Why didn’t I decide to grow up years ago?
Once I learned that low-fat foods are actually palatable I began thinking of classic high fat dishes that I could healthify. Or that others have healthified. I came up with a long list. One of the first things on my list? A low-fat version of my mom’s family-famous lasagna.
meat sauce ingredients.
- 2 lb. lean ground hamburger (I used 92% lean)
- 1 12 oz. can tomato paste
- 2 15 oz. cans plum tomatoes
- 2 15 oz. cans tomato sauce
- 1 15 oz. can pizza sauce (I could only find “jar” sauce but have seen canned pizza sauce before)
- 2 T. dried parsley
- 1 or 2 cloves garlic crushed or minced (or ¼ tsp. garlic salt)
- ½ T. dried basil
- ½ T. dried oregano
- ½ T. kosher salt salt
- 8 oz. fresh mushrooms
- large yellow onion, chopped
meat sauce directions.
- In a large stock pot, brown hamburger, onions, garlic, and mushrooms; drain well.
- Add the rest of the ingredients. Bring to a slight boil then turn the heat to low, cover and simmer at least 1 hour. Let cool. Refrigerate overnight.
cheese sauce ingredients and directions.
- 2 c. non fat cottage cheese
- 2 beaten eggs
- ½ tsp. salt
- 2 T. dried parsley
- ½ tsp. ground black pepper
- ½ c. Reduced Fat Kraft parmesan cheese (I only had the full-fat version)
Mix all above ingredients together. Refrigerate overnight.
*I ran out of the cheese sauce mixture too early during the layering process and would suggest multiplying the recipe by one and a half or doubling it.
- 1 box whole grain lasagna noodles, cooked and drained well (put on wax paper to keep from sticking
- 16 oz. Reduced fat shredded mozzarella cheese
- Preheat oven to 350 degrees.
- Spray pans with cooking spray. I like to use glass pans. (Makes two 8 x 10 pans or one 8 x 10 glass and two 8 x 8 glass pans).
- Layer sauce on bottom of the pan, then noodles, cheese sauce, meat sauce and mozzarella cheese. Repeat layers.
- Cover with foil; Bake 350 45 minutes then take off foil and bake 10 to 15 minutes longer until the cheese melts.
- Remove from oven and let stand 10 minutes before serving. (Even better the following day!) Can freeze unbaked. To do so, cover with Saran wrap, then foil.
I reason that the two pans of pasta I got from the recipe should be enough for about 15 portions. By my calculations, each portion is about 320 calories, 10 g fat, 33 g carbohydrates, 35 g protein, 6 g fiber, and 9 g sugar.
Here’s to something healthy for your family on Father’s Day!