I adapted this recipe from a recipe
posted on the Taste of Home website: (See original Recipe here: http://www.tasteofhome.com/Recipes/Easy-Lasagna-in-a-Bun
)
It looked so good I decided to make
it at home, although I did not follow the recipe to a T. I made my meat mixture
and cheese mixture as I would with regular healthier flare on lasagna and I
really enjoyed the way it turned out! I also used regular deli "sub"
bread since I could not find hoagie rolls. It was SO delicious I ate it for a
couple days. I loved how the bread acted as the pasta for the dish, it was just
nice and crunchy and yumminess all around!
Now here's how I changed up the recipe:
·
1 pound 93% lean ground beef
·
1 cup Kraft Fat Free Shredded mozzarella,
divided
·
¼ cup egg substitute
·
¼ packet Lipton onion soup mix
·
3/4 cup fat free-ricotta
·
½ tablespoon minced garlic
·
1 can diced tomatoes, drained
·
1 8 oz. can of tomato sauce
·
2 teaspoon dried Italian seasoning
·
Pinch of black pepper (to taste)
·
Pinch of salt (to taste)
·
Garlic powder (to taste)
·
2 tablespoons Italian seasoned bread crumbs
·
8 sub rolls
I cooked my lean beef with minced
garlic and chopped onion. When cooked, I added in a can of drained diced
tomatoes, tomato sauce and seasoned with salt, pepper, Italian seasoning and
garlic powder.
I then made my cheese mixture by
combining ricotta cheese, ½ the shredded mozzarella, egg, substitute, black
pepper, a pinch of salt and a sprinkling of Italian flavored bread crumbs in a
bowl and mixed well.
To combine I layered some of this
cheese mixture onto one side of the bread, adding the meat onto the other side
and rolled the sandwich up in tinfoil and baked in a 400* oven until done
(roughly 15-20 minutes depending on how fast your oven cooks).
Since my boyfriend does not like
cheese his sandwich just had the meat mixture on it.
This was SUCH a great meal and was
such interesting twist on a classic.
Each sandwich was 9 points plus each.
Do note, sandwich breads have
different nutritional information – I used my local Super markets brand of
bread (which was 5 points per ‘loaf’).
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