Manicotti Makeover Recipe – By Lynette
(As seen on Dr. Oz’s Calorie-Cutting Challenge)
Lynette made this Manicotti Makeover Recipe that has less 50 % calories than the traditional dish. Lynette used the Greek fat free yogurt to cut down extra fats, her Manicotti Makeover dish is rich in , nutritious vegetables, fibers as well as rich and creamy cheesy goodness. Her Calories-Cutting secret was to use whole grain lasagna as an alternative for the traditional pasta.
2 organic red peppers
2 organic zucchini.
1 cup of (nearly chopped) organic baby green spinach leaves
1 big organic eggplant.
6 oz of greek low-fat yogurt
3 tablespoons of Parmesan cheese
8 oz of skimmed diced mozzarella
15 oz of skimmed ricotta cheese
8 large chopped basil-leaves
1/2 cup of chopped flat leaf Italian parsley
2 boxes of wholegrain lasagna-noodles
1/2 teaspoon of garlic powder
1 bottle of tomato sauce
Preheat the broiler.
Start by peeling the zucchini and eggplant.
Slice lengthwise by using a mandolin slicer.
Put the sliced vegetables on baking sheets which have been covered with foil and gently sprayed with olive oil.
Gently spray the vegetables with olive oil, and mix with garlic powder and fresh black pepper.
Broil for 6 minutes (it should look fairly golden).
Flip over and broil the other side too for an additional 6 minutes.
Take away the veggies to a plate to cool down.
Put the whole red-peppers in a foil baking sheet and place in the broiler.
Broil the peppers (allowing the skin to be charred and burned).
Frequently, Move the peppers to blacken the whole pepper.
Take out the pan from the oven and wrap the peppers in the aluminum foil to steam.
As soon as they cool, peel the burnt skin off and take away the seeds, stems and dice.
When the zucchini ad eggplant have cooled, dice those too and set aside.
As the veggies are cooling down, prepare the cheese filling.
Use a large bowl to mix all of: yogurt, ricotta, 2 tablespoons of of the Parmesan cheese, egg, parsley, 1 / 2 of the mozzarella (save other 1 / 2 for topping), 1 / 2 the basil, 1/2 teaspoon of black pepper and 1/2 teaspoon of garlic powder.
Add the spinach leaves and cooled vegetables and them mix well and Set-aside.
Get a big pot of water to a boil.
Cook 24 from the lasagna-noodles as stated by the package instructions.
Only cook 6 noodles at a time to prevent sticking, this also makes assembly easier doing work in small groups.
Prepare 2 large baking dishes to assemble.
Pour One 1/2 cups of tomato-sauce towards the bottom of every baking dish.
Put the cooked lasagna noodles on aboard and put filling in to 1 gallon freezer-bag.
Cut-off corner to make a nozzle.
Squeeze the filling down to the length of every noodle.
Roll the noodles and put seam side down in the baking-dish.
Add 2 cups of tomato-sauce on the filled Manicotti and mix some basil leaves with the rest of the mozzarella.
Cover the baking-dishes with foil and bake at 350°F for around 45 mins.
Take off the foil and bake for another 5 mins.
Take out from the oven and let it for 10 mins before serving.
The Traditional Manicotti Makeover contains 904 calories,
Lynette’s Manicotti Makeover contains only 404 calories
Ming: 8 Gail: 9 John: 8