Are your New Year’s resolutions fading? Use this quick dinner to avoid breaking your calorie or bank budget. Stay on the straight and narrow with tasty food that happens to be good for you, too.
Everyone loves lasagna. This is a new and popular variation that is served in bowls as a thick soup. The soup is served with dollop of ricotta cheese mixed with Parmesan cheese.
You can use any type of lasagna noodle instead of whole wheat.
Email Linda Gassenheimer: firstname.lastname@example.org.
1 tablespoon olive oil
1 cup frozen diced onion
1/2 cup shredded carrots
2 teaspoons minced garlic
1/2 pound 95% lean ground beef
Salt and freshly ground black pepper
2 cups no-salt-added chicken broth
1 cup canned, reduced-sodium diced tomatoes with the liquid
Zest from 1 orange
1/4 pound whole wheat lasagna noodles broken into 1- to 2-inch pieces
1/2 cup fresh basil leaves
1/2 cup plain low-fat Greek yogurt
1/4 cup grated Parmesan cheese
Heat olive oil in a large saucepan and add the onion and carrots. Saute 3 minutes and add the garlic for 1 minute. Add the ground beef. Brown meat and season with salt and pepper to taste. Stir in the chicken broth, diced tomatoes and orange zest. Bring to a boil and add the noodles. Lower the heat and simmer 10 minutes or until the noodles are soft. Stir in the basil. Serve in soup bowls and dollop yogurt and cheese on top.
Per serving: 599 calories (28 percent from fat), 18.5 g fat (6.2 g saturated, 8.6 g monounsaturated), 86 mg cholesterol, 49.8 g protein, 62.6 g carbohydrates, 8.9 g fiber, 439 mg sodium
Yield: 2 servings.