I love lasagna, but it is packed with saturated fat and too many carbs. I found this recipe to be quick, just as tasty, and follow the eat clean diet. This recipe is amazing and totally doesn't even taste like you are eating something healthy. However, remember to use portion control with this one because it's easy to pile it in your bowl because it's so good! Portion it out and sit down and ENJOY! About 1 cup to 1.5 cups is about how much you want to have. If you find yourself still hungry add in a side salad with some balsamic vinaigrette.
Ingredients •1 (1 lb. 7.8 oz.) jar marinara (no sugar added) look for
sauce with the fewest ingredients.•3 cups
penne shells (whole grain, dry)•2 cups fat
free cottage cheese•2 cups skim mozzarella
cheese, shredded•1 large zucchini (1/4”
slices)•1 tablespoon fresh oregano (finely
chopped)•1 tablespoon fresh basil (finely
chopped)•1/4 teaspoon black pepper
Directions1.In a
large mixing bowl combine cottage cheese, mozzarella, oregano, basil and black
pepper. In the Crock Pot, spoon 1/4 of marinara onto the bottom, add 1 cup penne
shells, 1/3 of zucchini slices and top with 1 cup cheese mixture. Repeat until
you have 3 layers. Top off with the remaining marinara and lastly,
cheese.2.Note: Keep penne shells and cheese
away from the edges by about 1”. Pasta tends to get hard and cheese burns if
allowed to touch the sides while cooking.3.Cover and cook on low for approximately 2 hours or until
penne noodles are Al Dente (firm but not hard). Not all crock pots cook the same
so be sure that the penne is done before serving. The cook time is recommended
based on the crock pot used when preparing this recipe. Allow to cool for 15
minutes before serving.4.Tip: If you prefer your ziti a little more
on the thick side, allow to cook an additional 30 minutes to 1
hour.
5. I added chicken to this meal by boiling 4 chicken
breasts until just cooked and then cutting up into chunks and layering with the
pasta. That way I got my serving of protein.
Nutritional Content: (Makes 13 servings)
Serving Size: 3/4 cup Calories: 168
Total Fat: 8 g Saturated Fat: 4 g Trans Fat: 0 Cholesterol: 21 mg Sodium: 476 mg
Carbohydrates: 25 g Sugars: 4 g Dietary Fiber: 2 g Protein: 15
g
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