Veggie Greek Yogurt Lasagna

WBZ's Jordan Rich talks with Mona Dolgov, a nutritional coach and culinary expert, about her recipe for a healthier lasagna.  

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Episode Transcript

Speaker 1 (00:03):
We welcome you to Connoisseur's corner here on Beez. I'm Jordan,
and today my guest is Mona dogof writes some amazing cookbooks.
And today Mona, You've got a recipe for veggie and
Greek yogurt lasagna, which sounds amazing.

Speaker 2 (00:15):
Typically there's a ton of cheese that adds a lot
of fat and calories into lasagna. And what I did
was I combined some Greek yogurt and parmesan cheese together
and the calori is basically slashed by at least a third.
So in a mixing bowl you fall together twenty four
ounces of plain, non fat Greek yogurt, a half a
cup of chop basil, three cloves of minced garlic, four

(00:35):
ounces of shred mouzarel, and three quarter cup parmesan to
create the cheese filling. Then it places olive oil in
a pan over medium heat. You're going to saute four
dice carrots and sixteen ounces of baby bell of mushrooms
until most of the liquid has cooked out and the
mushrooms have evaporated. Reduced the heat to medium low, add
three more cloves of garlic, and let it saute two
more minutes to the pot. You can add in your

(00:57):
three fifteen ounce cartons of crushed tomato cover and just
let that simmer. Preheat your oven at three seventy five,
and now you're going to assemble your lasagna. I like
to buy the oven ready lasagna noodles. Put the sauce
mixture on the bottom, then put a layer of the
lasagna noodles. Add in like a third of that cheese filling.
I just brought up members yogurt and the parmesan cheese filling,

(01:18):
and then you just keep repeating it until you finish
with your final layer of pasta. Bake it for forty
five minutes until the sauce is bubbly, lots of protein
and so good for you.

Speaker 1 (01:27):
Indeed, thank you so much. Mona Dolgoff joining us here
on Connoser's Corner WBZ, Boston's news radio