Rich, delicious comfort foods go hand in hand with winter. Unfortunately, they also go hand in hand with sluggishness and weight gain. But do they have to? Gina Homolka, author and recipe developer at Skinnytaste.com, begs to differ. Check out a couple of Homolka’s favorite low-fat comfort food recipes sure to warm you up this winter. (Who knew comfort food could be so good for you?)
Butternut squash lasagna rolls
Savory and light butternut squash lasagna rolls.
|The Skinnytaste Cookbook: Light on Calories, Big on Flavor” title=”Butternut squash lasagna rolls| Savory and light butternut squash lasagna rolls.
Irresistible low-fat comfort food recipes
This lasagna upgrade is a lighter alternative to traditionally heavy pasta dishes.
“Rather than making it as a large tray, I prefer to make them into rolls—which I load up with vegetables—for better portion control,” says Homolka. “And here I swap tomato sauce for a wonderfully savory Butternut squash sauce with shallots, garlic, and Parmesan cheese.”
Ingredients
Kosher salt and freshly
Ground black pepper
1 pound peeled butternut squash, diced
1 teaspoon olive oil
1⁄4 cup minced shallots
2 cloves garlic, minced
2 1⁄2 tablespoons fresh grated parmesan cheese
10 ounces frozen chopped spinach, cooked according to package directions, cooled,and squeezed dry
1 3⁄4 cups (15 ounces) fat-free ricotta cheese
1⁄2 cup grated Parmesan cheese
1 large egg
1⁄2 teaspoon kosher salt
Freshly cracked black pepper
9 lasagna noodles, wheat or gluten-free, cooked
9 tablespoons shredded part skim mozzarella cheese (about 3 ounces)
Serving size 1 lasagna roll
Recipe (serves nine)
Preheat the oven to 350°F.
Place squash in a large pot with enough water to cover the squash by 2 inches. Add 1 teaspoon salt and bring to a boil.
Cover and cook over medium-low heat until soft, about 12 to 14 minutes. Remove butternut squash with a slotted spoon and place in a blender with 1⁄4 cup of the liquid it was cooked in.
Reserve an additional 1 cup of liquid and set aside.
In a medium nonstick skillet, add the oil and sauté the shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash, season with 1⁄4 teaspoon salt and a pinch of fresh cracked pepper adding about 1⁄2 cup to 3⁄4 cup of the reserved liquid to thin out the sauce until smooth. Stir in the parmesan cheese and set aside.
In a medium bowl, combine the spinach, ricotta, Parmesan, egg, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper. Ladle about 1⁄2 cup of the butternut sauce into the bottom of a 9 × 13-inch baking dish.
Put a piece of wax paper on a work surface and lay the cooked lasagna noodles out on it. Make sure the noodles are dry. Spread 1⁄3 cup of the ricotta mixture over each noodle.
Carefully roll them up and put them seam side down in the baking dish. Ladle the remaining sauce over the lasagna rolls and top each with 1 tablespoon mozzarella. Tightly cover the dish with foil.
Bake until the inside is heated through and the cheese is melted, about 40 minutes.
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