Chef Paula Deen came under fire following her diabetes diagnosis, with many critics slamming the decadent chef for her over-the-top fattening recipes.
Now, celebrity nutritionist Joy Bauer stops by Access Hollywood Live to give a few of Paula’s favorite dishes a healthy makeover!
Here is Joy’s recipe for a slimmed-down, vitamin-rich spinach lasagna:
2 spinach, frozen chopped (10 oz.) boxes
2 cups cheese, ricotta, part-skim
1 egg white
1/2 tsp black pepper
1 tsp. garlic powder
1/2 tsp. dried basil
1/2 tsp. dried oregano
2 cups cheese, mozzarella, part-skimmed, shredded
1 can tomato sauce (24 oz.)
9 pasta, lasagna noodles, whole grain, uncooked
1/2 cup water
Preheat oven to 350-degrees. Coat a 13” x 9” baking dish with oil spray. Cook and drain the spinach well, then set aside.
In a large bowl mix together the ricotta cheese, egg, egg white, pepper, garlic, basil, and oregano. Add spinach and mix thoroughly.
Cover the bottom on the pan with tomato sauce (about 1/4 of jar) and place down 3 of the uncooked lasagna noodles. Top with half of the spinach mixture and then a layer of 3 more noodles.
Top with the remaining spinach mixture and then the last 3 lasagna noodles.
Pour the remaining tomato sauce on top.
Sprinkle the mozzarella cheese. Pour the water the edge of the pan (this will cook the noodles) and cover pan lightly with aluminum foil. Bake for 45 minutes.
Remove the foil and bake uncovered for 30 minutes.
Let stand to cool for 10 to 15 minutes before slicing to allow lasagna to set and the extra water to be absorbed.
Fore more healthy tips & recipes, visit JoyBauer.com.