Trader Joe’s Trader Giotto’s Garden Vegetable Lasagne


I spotted and picked up a new frozen dish at Trader Joe’s. I was in the mood for lasagna, it looked delicious and Trader Joe’s typically doesn’t let me down.  Trader Giotto’s Garden Vegetable Lasagne is a lasagna that is made with organic vegetables and organic whole wheat flour.  Since my boyfriend doesn’t like lasagna, it doesn’t make sense for me to make a big pan of it – so I rely on frozen lasagna OR my mothers lasagna whenever she makes it.
I opted to cook the tray in the microwave, per the box directions, instead of in the oven. Since the microwave I was using cooks fast, I set the cooking time in the middle of the cooking time range.  The dish was hot, but I found I’d prefer to have it cook for the maximum time to make it hotter and to help reduce any potential condensation build up from the meal going from the freezer to the microwave.
I find with frozen lasagna dishes I prefer vegetable lasagna and I have to say this one is perfect.  There’s a pretty fair serving, it’s packed with flavor and it’s incredibly filling.  The ricotta is mixed with spinach and there are small diced up pieces of vegetables throughout the dish.  I did enjoy this for lunch with a small side salad and it was more than enough to be sustainable.  I enjoyed it so much I plan on getting another for the freezer on my next Trader Joe’s trip.
The dish is 290 calories, which translates to 8 points plus values.  Totally worth it!
QUESTION:
Have you tried the Trader Joe’s Garden Vegetable Lasagne?

Lasagna in a Bun

I adapted this recipe from a recipe posted on the Taste of Home website: (See original Recipe here: http://www.tasteofhome.com/Recipes/Easy-Lasagna-in-a-Bun)
It looked so good I decided to make it at home, although I did not follow the recipe to a T. I made my meat mixture and cheese mixture as I would with regular healthier flare on lasagna and I really enjoyed the way it turned out! I also used regular deli “sub” bread since I could not find hoagie rolls. It was SO delicious I ate it for a couple days. I loved how the bread acted as the pasta for the dish, it was just nice and crunchy and yumminess all around!
Now here’s how I changed up the recipe:
·         1 pound 93% lean ground beef
·         1 cup Kraft Fat Free Shredded mozzarella, divided
·         ¼ cup egg substitute
·         ¼ packet Lipton onion soup mix
·         3/4 cup fat free-ricotta
·         ½ tablespoon minced garlic
·         1 can diced tomatoes, drained
·         1 8 oz. can of tomato sauce
·         2 teaspoon dried Italian seasoning
·         Pinch of black pepper (to taste)
·         Pinch of salt (to taste)
·         Garlic powder (to taste)
·         2 tablespoons Italian seasoned bread crumbs
·         8 sub rolls
I cooked my lean beef with minced garlic and chopped onion. When cooked, I added in a can of drained diced tomatoes, tomato sauce and seasoned with salt, pepper, Italian seasoning and garlic powder.
I then made my cheese mixture by combining ricotta cheese, ½ the shredded mozzarella, egg, substitute, black pepper, a pinch of salt and a sprinkling of Italian flavored bread crumbs in a bowl and mixed well.
To combine I layered some of this cheese mixture onto one side of the bread, adding the meat onto the other side and rolled the sandwich up in tinfoil and baked in a 400* oven until done (roughly 15-20 minutes depending on how fast your oven cooks).
Since my boyfriend does not like cheese his sandwich just had the meat mixture on it.
This was SUCH a great meal and was such interesting twist on a classic.
Each sandwich was 9 points plus each.
Do note, sandwich breads have different nutritional information – I used my local Super markets brand of bread (which was 5 points per ‘loaf’).