Here is one of the recipes that Dr. Oz’s presented in his Calorie-Cutting Challenge. This low calories manicotti recipe is a light version of the traditional dish that features Greek yogurt, fiber-loaded vegetables and cheesy delight.

Ingredients: Serves 12

2 red peppers, preferably organic

2 zucchini, preferably organic

1 large eggplant, preferably organic

1 cup packed organic baby spinach leaves, roughly chopped

6 oz low-fat greek yogurt

15 oz part-skim ricotta cheese

8 oz part-skim mozzarella, diced

3 tbsp Parmesan cheese

1/2 cup chopped flat leaf Italian parsley

8 large basil leaves, chopped (extra for garnish if desired)

1 egg

1/2 tsp garlic powder

Olive oil in a mister

2 boxes whole grain lasagna noodles

1 jar of tomato sauce

Direction: Simply pre-heat the broiler and peel off the zucchini along with eggplants – slice them lengthwise with the help of mandolin slicer. Now get a baking sheet the place these sliced vegetables making sure they are lined and sprayed with olive oil. Also sprinkle fresh ground black pepper and garlic powder on the top and let it all broil for 5-7 minutes until it’s golden.

Next, flip over the veggies and let them broil on the other side for about 7 minutes. Now remove them and place on a place to cool. Now foil line a baking sheet and place the whole red peppers on it and cook under the broiler. Let them broil until the skin becomes burnt and charred. Now remove the pan off the oven and wrap the peppers loosely and let them steam. Let them cool and remove the burnt skin along with seeds and stems. After cooking the zucchini and eggplant, dice them well along with the peppers.

Now time to prepare the cheese filling. Simple take a large mixing bowl and combine yogurt, ricotta and half of the mozzarella cheese – save the rest for the topping. Take two tablespoon of the parmesan cheese along with half basil, parsley and egg. Also take ½ teaspoon of ground black pepper and ½ teaspoon of garlic powder and mix them all up. Now throw in some spinach leaves and cooled veggies and mix them well. Now a large pot of water and bring it to boil and cook about 24 lasagna noodles in or simply follow the package directions.

Take 1½ cup of tomato sauce and pour it on the base of each baking dish. Now carefully place the lasagna noodles on a board and pour the filling into a freezer bag that should be a gallon. Create a nozzle by cutting of the corner and squeeze the filling down making sure that it’s equal to the length of the noodle. Then roll the noodles and put seam side down in the baking dish. Now spread about two cups of tomato sauce over the stuffed manicotti and garnish mozzarella cheese along with a few basil leaves.

Now the last step: cover the baking dishes with the help of aluminum foil and bake at 350°F for 45 minutes. Now take off the foil and bake for additional five minutes. Then take it out from the oven and allow it to rest for approx 10 minutes. The taste dish is ready to be served!

Reference: Calorie Cutting Challenge