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Better Than Lasagna

Friday, March 16, 2012

Soup that is... http://recipes.sparkpeople.com
/recipe-detail.asp?recipe=
2039850

Vanessa's Version of Lighter Tastes Like Lasagna Soup

I found this recipe on Pinterest and I just had to give it a try. I left out the oil because it seemed unnecessary and cut down the basil. Other than that, I followed the recipe pretty true. Next time I think I'll add more veggies, although it needs nothing else! This soup was fan-fricken-tastic. I paired it with a big ole salad and one serving was way more than enough. P was in Heaven because this really didn't even taste healthy! I think it should be called "Better than lasagna" soup. Maybe I'll have to rename my version.
There were 6 servings left over, so we will have plenty for the next few days. There was mega sodium in this. You could probably make some changes and cut some of that down. I just bought regular old chicken broth; next time I think I'll buy low sodium and leave out the salt in the recipe. I don't think it was really necessary.

Minutes to Prepare: 15
Minutes to Cook: 60
Number of Servings: 8


Ingredients


1 pound Italian seasoned ground turkey1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
4 Tablespoons chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese



Directions
Add sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.

Add broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to boil. Reduce heat and simmer, stirring occasionally, until the flavors are blended (about 20 minutes). Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Half way through add in the basil so it has a little time to set in. Remove from the heat; stir in mozzarella and the parmesan. (whole-wheat lasagna noodles take a little longer to cook.)

Serving Size: Makes 8 one cup servings


Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 222.2
Total Fat: 6.3 g
Cholesterol: 49.0 mg
Sodium: 1,247.4 mg
Total Carbs: 21.6 g
Dietary Fiber: 3.1 g
Protein: 20.8 g


Have you ever tried a recipe like this? What are some of your favorite lasagna ingredients?
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Member Comments About This Blog Post
  • FIERCE_FABULOUS
    this sounds really tasty!! i copied and saved the recipe and i am definitely going to try this! i love trying out new recipes. =)
    3330 days ago
  • RYDERB
    Wow! That sounds great! Thanks for sharing! I love getting ideas and recipes that have been tried and test by my friends. emoticon
    emoticon emoticon
    3343 days ago
  • THELILMERMAID
    I've made that soup from pinterest...it's the bomb! I should make it with turkey sausage net time. I really like turkey sausage in italian dishes.
    3344 days ago
  • no profile photo CD3406028
    I'd recommend cutting off the skin (if it's a mini eggplant, which are a lot more expensive, you don't have to), but it isn't necessary. Just cut it into rounds, probably as thick as your finger, sprinkle with salt/pepper/seasoning and grill or put on a sheet pan (lined with foil and sprayed with pam is a simple clean up!) until they smell good! It's just that simple! Technically, you're suppose to brush with oil, but eggplant absorbs A LOT of oil and I don't find it necessary!

    Let me know how it turns out! I told a friend about my "pizzas" and she didn't cook the eggplant first...it didn't turn out so well.

    I actually haven't had these in a while. I've been trying to cut back on my cheese intake. I'm doing a good job - probably because I've been craving peppers recently!
    3344 days ago
  • NESSANEW
    Both your lasagna and pizza sound amazing! I keep wanting to try egg plant but I didn't have a clue how to use it! I am so going to try out your ideas!
    3344 days ago
  • no profile photo CD3406028
    It does sound good! I might have to try it soon, but without the pasta!

    I do my own version of lasagna that is SO good! I make my own marinara sauce (a can of diced tomatoes plus sauteed garlic and onions and blend it with some fat free ricotta cheese) and mix it with spinach on the bottom of the pan. Then I add a layer of a combination of grilled/roasted eggplant/zucchini/squash and add a little bit of ricotta cheese on top. You can opt to add some mozzarella here too. And then repeat with the sauce and spinach, veggie layer, ricotta cheese. Put it in the oven till the sauce is boiling and sprinkle with some fat free or reduced fat mozzarella. Yum!

    I also make my own "pizza" like this too! You grill or roast some eggplant (or zucchini or squash - there is a trend!), add some marinara sauce and mozzarella cheese and stick it in the oven! You can also add ripped up spinach or goat cheese to this. It's very good!
    3344 days ago
  • TWEETYKC00
    sounds good!
    3344 days ago
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