Sunday, August 12, 2007

Who needs pasta? Grilled Veggie Lasagna

Just for the record I dedicate half my ass to pasta and the other half to bread.

Pre-op it was not uncommon for me to buy a loaf of crusty bread and break off hunks of it in the car till I got home and realized that more than half the loaf was gone. Pasta was the same I easily consumed several cups in one sitting. Pasta salads, manicotti, ravioli, you name it. I'm 1/2 Sicilian it's in my genes to be a pasta addict I used to say. Unfortunately my jeans were size 26/28 and barely fit. I told myself after surgery as hard as it would be both of those items needed to be out of my life. Not because they are bad. No food is bad. (OK well there isn't much redeeming value in HoHo's) It's because I was bad around them. I couldn't control myself. The wonderful thing is it truly hasn't been that hard without them.

In the weeks before surgery I ate many, many last suppers. 8 added pounds of last suppers to be exact. I have to say looking back now I laugh because I have been able to replicate the flavor profiles of most of the dishes I loved and thought I would never be able to have again. You know what? I wouldn't trade these adapted versions for the traditional. Who needs pasta? I don't. Tonight's dinner is a prime example. I made a Grilled Veggie Lasagna.

I grilled summer squash and zucchini which acted as my "noodles" then used all the typical lasagna ingredients: ground beef, sauce, ricotta, mozzarella.

Weight Loss Surgery Bariatric RNY Gastric Bypass Sleeve VSG WLS Healthy Italian Food Recipes

Here's the recipe. I hope you try it.

Weight Loss Surgery Bariatric RNY Gastric Bypass Sleeve VSG WLS Healthy Italian Food Recipes
Shelly's Grilled Veggie Lasagna

1 Yellow Onion, diced
2 cloves Garlic, minced
1/2 pound ground beef (could also use ground turkey)
1 cup Marinara Sauce
1 cup Ricotta Cheese
1 Egg, beaten
1 Tablespoon Parsley, Chopped
1 Tablespoon Italian Seasoning
1 cup Shredded Italian Blend Cheese (Mozzarella, Parmesan, etc.)
4 Zucchini, Summer Squash, sliced lengthwise and grilled

Slice the Zucchini and Summer Squash lengthwise and grill on the BBQ. Set aside.

Brown onion. Add garlic. Cook for 1 minutes. Add ground beef. Cook till meat is no longer pink. Add marinara. Warm through. Set aside.

Mix ricotta, 1 egg, parsley, and Italian seasoning together. Set aside.

Spoon 1/2 of meat mixture into casserole dish. Layer 1/2 zucchini and squash. Spoon 1/2 Ricotta mixture on top. Sprinkle 1/2 the Italian Blend Cheese. Repeat. Bake for 55 minutes at 350 degrees.

Looking for another adapted Italian Food fix? Try my Pesto Chicken and Veggies.


wannabe_loser said...

It's insane how good your recipes sounds! I can't wait to try them all. I love your blog by the way...keep it up!

Anonymous said...

Oh Yummy girl. I adore pasta. Italian is my favorite food in the world, and I'm French. I cooked lasagna almost like yours, but I used eggplant in place of the noodles. YummO!


sparklingsue said...

I made this recipe this weekend and I LOVE IT!!! You have the greatest recipes ever! Thanks for sharing them!

Michelle said...

You are very welcome. I'm so glad you enjoyed it Sue. It is one of my favs.

Anonymous said...

Thanks for the recipe. Is it possible to get the calorie count?

Michelle "Shelly" said...

I don't put the nut info on my recipes because... I'm not a nutritionist and when you change one ingredient the nutrition facts can vary so widely... on my plan I use full fat cheese, full fat mayo, butter, olive oil, others may use low fat cheese or horrors that non fat toxic waste, what percentage % fat of beef, etc. Plus serving size can vary what I eat as a 2 year post-op is a very different amount than a 3 month, 6 month, or 4 year post-op. The numbers would swing like a pendulum.

What I do when I need to find the nut info is go to type in each individual ingredient, add those totals and divide by the # of servings I get from the dish.

Hope that helps,

Kristi said...


How do you keep this dish from getting watery? I tried drawing water out of the zucchini with salt, but then it was too salty. I'm not sure what I'm doing wrong when I make it.

Any suggestions?

barefootandbeautiful said...

how timely! I made this with eggplant last night--AND have been using "tofu" that I easily make into a ricotta substitute that is SOOOO awesome you wouldn't believe!

CiNdYe said...

This is my absolute favorite way to use lasagna!!