1 lb. whole wheat spaghetti, cooked ‘Al Dente’ (slightly firm)
2 1/2 c spaghetti sauce (no High Fructose Corn Syrup)
3 green onions, sliced
2 small tomatoes, chopped
10 mushrooms, sliced
3 celery stalks, chopped
1/4 c parmesan cheese, grated
1/2 c mozzarella cheese, shredded
Directions:
1. Preheat oven to 400 F.
2. Microwave celery in covered glass dish for 90 seconds.
3. Combine spaghetti, tomato, mushrooms, celery and onion, pour in 9 x 13 casserole dish, sprayed with olive oil cooking spray.
4. Pour spaghetti sauce over top.
5. Sprinkle with parmesan cheese.
6. Bake covered for 20 minutes and uncovered for 10 minutes.
7. Top with mozzarella cheese and bake uncovered 5 more minutes or until cheese is melted.
Note:
For a non-vegetarian version add two cooked and cubed chicken breasts.
For variety, try switching the celery and onion for bell peppers and garlic.
One generous serving has around 280 calories. This is based on Ronzoni Smart Taste spaghetti which has more Fiber and Calcium and less calories than regular or even 100% whole wheat. I used Barilla garlic and olive oil natural spaghetti sauce which is lower in sodium and has only 60 calories per serving. The mozzarella cheese is part skim.
Personally, even though I look at food labels carefully, I never actually count calories, because I have found that when using natural ingredients, keeping packaged foods to a minimum, and adding lots of vegetables I can eat until I feel well satisfied without weight gain. The key, in my opinion, is to cook yourself, so you know what’s in it :).
Terrific recipe!! My lasgne has not been making it recently at least in my opinion so this is an improvement.
Can you give the calorie, carb, fat counts, etc.
Yes calorie info please!
One generous serving has around 280 calories. This is based on Ronzoni Smart Taste spaghetti which has more Fiber and Calcium and less calories than regular or even 100% whole wheat. I used Barilla garlic and olive oil natural spaghetti sauce which is lower in sodium and has only 60 calories per serving. The mozzarella cheese is part skim.
Personally, even though I look at food labels carefully, I never actually count calories, because I have found that when using natural ingredients, keeping packaged foods to a minimum, and adding lots of vegetables I can eat until I feel well satisfied without weight gain. The key, in my opinion, is to cook yourself, so you know what’s in it :).
Terrific recipe!! My lasgne has not been making it recently at least in my opinion so this is an improvement.