From the Kitchen: Lasagna, My Way

Lasagna has to be one of the best comfort foods.  Am I right? It’s also something saved for special occasions or times when you really feel like going for it – cheese, carbs (coma!) and all.

Well I’m here to change that.  I’ve got a seriously great-tasting lasagna recipe that’s easy to make, low in fat and calories – not to mention a delicious hit with my crew.

What’s the secret? For starters, it’s not traditional lasagna.  These are lasagna muffin cups.  And instead of using pasta noodles for the crust, this version calls for wonton wraps instead.  Honestly, it’s any wonder I don’t use wontons more often, as they make the perfect low-cal alternative, and when baked, taste light and deliciously crisp.

Back to the lasagna, my household isn’t wild about meat, so I use an egg, blended with ricotta and parmesan, topped with low-fat mozzarella.  For some healthy green, I’ll add some spinach or kale, and of course lycopene-rich, tomato sauce for the win. 😊

Served hot out of the oven with a side salad (and in my case, a glass of Vino!) and you’ve got the perfect meal.  Now if only my Italian lessons were as perfecto! #notgivingup