So we've already shared our recipes for Zucchini Lasagna (HERE) and Lasagna Stuffed Zucchini (HERE) and even our Portobello Lasagna Caps (HERE) and Spaghetti Squash Lasagna (HERE).
I think it's pretty obvious we enjoy throwing veggies into our lasagna.
What I decided to try this time was taking a delicious, albeit not terribly diet friendly full fat Lasagna Soup and turning it into something healthier yet still ridiculously tasty.
I replaced the noodles with "zoodles" - which are spiralized zucchini noodles. (Which really do have a noodle feel. It's crazy!) I then used lean ground turkey, lots of veggies, and "light" cheese and managed to get this down to a really, really, really lovely nutritional count per serving. (According to Myfitnesspal) One serving (recipe makes 8) is:
190 calories, 7 carbs, 9 fat, 20 protein, 1 fiber.
P.S. - One serving is approx 2 cups. Which is a lot. Seriously. Very filling.
Skinny Lasagna Soup
1 cup light ricotta cheese
1/2 cup shredded, partly skim mozzarella cheese
1/2 cup shredded parmesan cheese
2 medium zucchini
1 lb lean ground turkey
3 cloves garlic, minced
1/3 cup onion, finely diced
2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp dried parsley
salt & pepper
dash of hot sauce
4 Tbsp tomato paste
6 cups chicken broth (low sodium)
1 (28 oz) can diced tomatoes
2 - 3 bay leaves
In a small mixing bowl, stir together the ricotta, mozza, and parmesan. Place in fridge until ready to serve soup.
Take your 2 zucchini and spiralize them. (If you don't have a spiralizer then do your best to slice the zucchini into very thin, very skinny slices to mock noodles. You can simply cut the zucchini into chunks but this won't make your soup very noodle-y. ) Set them aside while you prepare the soup.
In a large saucepan over medium heat, cook and stir the turkey, garlic, and onions.
When turkey is no longer pink, add in the oregano, garlic powder, onion powder, parsley, salt & pepper and dash of hot sauce. Stir well.
Stir in the tomato paste until well mixed.
Add in the chicken broth, diced tomatoes, and bay leaves. Bring to a boil then reduce heat and simmer for 30 minutes or so.
After 30 minutes, add in the zucchini noodles.
Gently stir in. Simmer for about 5 - 10 minutes more. You just need to make sure the zucchini is heated through, you don't want to over cook it.
Spoon into serving bowls.
Top with approx 2 heaping spoonfuls of the cheese mixture.
Let sit for a minute or two to get all melty, stir, then enjoy.
For only 190 calories.
If you have leftovers simply refrigerate the soup and the cheese separately. When ready to eat, heat up the soup in the microwave (or on the stove top), then top with the cheese mixture.
This would go perfectly with a nice crusty piece of garlic toast, IMO.
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