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Lowfat Recipe Of The Month: Not Your Mother’s Lasagna

Penne with Spicy Tomato Basil Sauce and Baked Ricotta (Photos by HEATHER NELSON)


Gooey, cheesy lasagna is many people’s desired Italian dish.

But  the calories and fat can be exorbitant.

Kristina Kubik, 25, a Crystal Lake healthy cook and baking blogger at WhippedBaking.com, came up with an alternative recipe for this favorite called Penne with Spicy Tomato Basil Sauce and Baked Ricotta, or Inside Out Lasagna.

“I’ve been making the sauce for a while,” Kubik says. “When you put the fresh basil in, it just brings out the flavor and makes it a little spicy.”

As one of her favorite sauces, she makes sure she uses San Marzano canned tomatoes.

“They are a little more expensive, but are so much better,” she says.

The sauce can be made ahead of time and can be frozen, too.

When Kubik decided to create healthier lasagna, she decided not to stuff a bunch of cheese inside the noodles.

“I decided to bake the ricotta and crumble it on top of the dish,” she says, noting her recipe only calls for a cup of reduced fat ricotta. “It works.”

To read the full story, pick up the latest issue of McHenry County Magazine.