Heartburn Friendly Cooking: Fresh Catch Lasagna

Tracy Davenport, Ph.D. Health Guide
  • Heartburn Friendly Cooking is a weekly feature that will be full of quick and easy food ideas that are acid reflux friendly and can be easily modified to meet the needs of everyone in your family! Each week I'll provide a simple menu that is designed for easy digestion. I'll also give you suggestions on how to modify the same recipe for others in your family without acid reflux disease. Bon Appétit!

    Fresh Catch Lasagna. My oldest son said, "Mom, this is the best thing you have ever made!" Here's hoping for similar accolades for you.


    - Cooking spray
    - 9 lasagna noodles (rice works just fine)

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    - 1 carrot, grated
    - 1 tsp canola oil
    - 2 fresh tilapia fillets
    - 4 oz cream cheese
    - 1/2 cup milk (rice milk works just fine)
    - 1/4 tsp. salt
    - 2 cups* shredded mozzarella cheese (rice cheese works fine)
    - * you can modify this amount based on how much cheese you want between the layers of the lasagna.

    Directions: Preheat oven to 350 degrees. Lightly spray an 8" x 8" glass pan. Set aside.

    Prepare the lasagna noodles according to package directions. Rinse the pasta and set aside.


    Heat a large nonstick pan to medium heat and add the oil, then add the tilapia. Cover and cook for 3 minutes. Flip the fillets and cook for another minute. Break the fillets up with a spatula. If fillets are cooked through, remove from heat.

    In a saucepan, add the cream cheese, milk, and salt. Cook on low heat for about one minute, stirring constantly until cream cheese has melted. Add half the mozzarella and continue stirring and heating for another 30 seconds. Stir in the carrots and fish and remove from heat.


    Place a spoonful of the sauce on the bottom of the glass pan. Begin building the lasagna, alternating between noodles, white sauce, and shredded cheese. End with shredded cheese on top. Cover with foil and cook at 350 degrees for 30 minutes. Remove foil and cook for an additional five minutes. Let stand for at least five minutes before serving.

Published On: May 26, 2011