Lasagna Recipes?

[Grace]

Hi everyone...

I haven't made lasagna in years, and I always used a recipe of my Mom's, which was really basic, and probably high fat. I could lighten that recipe with non-fat ricotta, etc., but I'm looking for something new. I just checked my Cookware, and I must not have downloaded too many lasagna recipes from the cookpacs I get every month! Now I'm in the mood for lasagna, and I would like some ideas from all of you as to which ones from CL you've tried and are really, really good?? I have all my cookpac diskettes, so I don't need you to post the recipes, but if you know the name and approximately which issue it was from, I'd appreciate it! I thought I read somewhere that someone liked the Tomato Basil Lasagna? Which issue is that one from? Thanks in advance for your help!!

Grace

[andrea]

we love the lasagna chicken florentine! mmm!!!

[CATHIEA]

I did the 4-cheese lasagna and didn't care for it, nor did I care for the butternut squash and spinach lasagna. They both seemed to me to be too much effort for the taste/calorie and fat reduction. On the other hand, I thought the antipasto lasagna from 1998 was terrific. There was also a spinach/chicken in the same issue that was good.
If you do decide to lighten up your family recipe, I found mine retained the taste when I substituted to low-fat ricotta (not no fat), low-fat mozzerella (melting issue), used half the parmesan (only as topping), used egg substitute, didn't use fat to cook meat or onion and used a reduced amount of turkey Italian sausage in place of regular Italian sausage. Whoops, forgot to add-I now use a no-fat tomato sauce too!
CathieA

[This message has been edited by CATHIEA (edited 08-16-2000).]

[lorilei]

I always make meatless lasagne -- and that cuts the fat considerably. Why not try your family recipe minus the meat?

You might find out that it's simply wonderful http://www.cookinglight.com/bbs/smile.gif

[MrsReber]

I'm with you, Lorilei- I never put meat in my lasagna and I love it that way- the cheesier the better! That's the way my mom and grandmother always made it when I was growing up. I usually cook meatballs or sausage in sauce on the side, but never in my lasagna!

[Kristilyn1]

I like to use zucchini instead of meat and I always mix frozen spinach with my low fat ricotta. Gotta sneak in the healthy stuff for the kids!

Kristi

[lindrusso]

I really like the Spinach-Mushroom Lasagna that Vanessa listed above. In place of ricotta I often use low-fat cottage cheese. I can't stand cottage cheese in its "naked" form, but I love it in lasagna and ziti.

[This message has been edited by lindrusso (edited 08-16-2000).]

[Grace]

WOW! Vanessa - thank you so much for all that research and typing! There are a lot more recipes to choose from than I had thought! And everyone else, those are great suggestions - especially CathieA, after seeing your description of how you lightened your family recipe, that might be just the ticket, but I do want to try some of the CL ones. Thanks for the heads up on the two you didn't like.

Also, I would have no problem eliminating the meat from my lasagna, but my husband wouldn't go for that idea at all.....he hates the cheese part as it is, and will only eat it if there's quite a bit of meat and "not too much cheese - especially the ricotta"....oy vay....maybe I should make "his and hers" lasagnas and freeze them in individual portions!????

But anyway, thank you all so much for your replies - what a huge help - you've all given me so many ideas now! I'll let you know what I finally decide on and how it turns out..

Grace

[Vanessa]

These are the lasagna recipes I found from 1994-2000
1995
Tomato zucchini lasagna (with red bell
pepper sauce) Sept 95 (page 145)
Hearty Lasagna J/F 95 page 110
1996
Lasagna Rustica Nov/Dec 1996 page 152
1997
4 cheese vegetable lasagna April page 183
Lazy lasagna Sept page 147
Spinach lasagna Oct page 58
Spinach & mushroom lasagna April page 180
3 cheese lasagna Divan July page 124
1998
In Nov a whole article about lasagna appeared I believe smaller size lasagna
Antipasto lasagna Nov page 140
Lasagna chicken Florentine Nov 140
Lasagna margharite Nov 140
Lasagna primavera Nov 140
1999
Butternut/spinach lasagna Sept page 170
Fresh Tomato lasagna Oct page 124
New Traditional Lasagna with spinach noodles Dec page 93
Roased vegetable lasagna June page 101
2000
Shortcut lasagna June page 168
Well hope this info helps


[This message has been edited by Vanessa (edited 08-16-2000).]

[This message has been edited by Vanessa (edited 08-16-2000).]

[Marcie]

The 4-cheese vegetable lasagna in the 4/97 issue (the anniversary issue, it was one of CL's top 10 recipes ever) was excellent. However, it takes a TON of preparation. If you try it, plan on having help with the chopping and sauce-stirring. It has a white sauce instead of a tomato sauce - maybe your husband would go for it more since it's not such a direct comparison to your usual meat version?

Let us know if you hit on something fabulous!

[BethH]

I'm planning to make the 4-cheese veggie lasagna from the 5 star cookbook this Sunday and freezing it in portions (I go back to school next week at night and am trying to be somewhat prepared) I'll be sure to let you know how it turns out and whether or not its worth the effort.

I am interested in the spinach mushroom recipe lindrusso mentioned. I don't have the software and would appreciate it if some kind soul would post the recipe for me!

ps...Grace, in my weekend freezer-thon I'm planning to make a double batch of 'your' galette dough to keep in the freezer! Yummy! I made it with strawberries last week and I think I'm partial to the peaches. I'm considering blackberries or raspberries next and can't wait for apple in the fall!

[Grace]

Ok, I made a lasagna last night, and I kind of improvised. I started with the Fresh-Tomato Lasagna CL recipe, but really changed the recipe around! I used bottled sauce (Healthy Choice Traditional) that I perked up with 95% lean ground beef, tons of mushrooms, onions and garlic. For the filling I used part-skim ricotta and a block of lite Tofu, plus I added a package of frozen spinach and a little parmesan. I also used whole wheat lasagna noodles instead of regular. For the cheese I used a combo of regular provolone and sharp provolone, along with reggiano-parmesano. I thought it turned out good (I ate a piece for breakfast!!). As expected, my husband said it was "ok"...he just doesn't like lasagna that much, but said he'd eat it because I like it, and he thinks it's not fair that I shouldn't get some of the things I like once in awhile (should I consider this a nice thing? I'm not sure...). Anyhow, I have lots of leftovers to freeze for when I don't feel like cooking, and I really liked how it came out!

Also, BethH, I'm glad you like that galette recipe - try it with half raspberries and half blueberries - phenomenal!!!

Grace

[This message has been edited by Grace (edited 08-17-2000).]

[Pat]

Okay, I've been gone and then very busy. Where is the galette recipe?

[BethH]

The galette recipe can be found under the thread entitled "pot pie crust is making me potty" from last month.

I highly recommend it! Its a great dessert--not at all light and I'm not apologizing for it! http://www.cookinglight.com/bbs/smile.gif

[Pat]

I have searched the archives and cannot find the recipe. Does anyone have it in MasterCook so that you could post it easily? I am always on the lookout for a good dessert recipe.

[This message has been edited by Pat (edited 08-17-2000).]

[Connie]

Here's another vote for the fresh tomato lasagna recipe from last October. I made it sunday, following the directions almost to a t; I probably had more than the 6 cups of fresh tomatoes. To quote my husband, "who needs meat in lasagna when it tastes like this?". I also loved it!

[BethH]

Pat--Go to the 'search' and type 'galette' under the word portion and 'grace' under the name portion and the 'potpies making me potty' thread will show up. I just checked to make sure! I hope this helps!

[Pat]

Thanks, BethH. I was using Ctrl F instead of the search feature of the board. Been gone too long and am getting ready to go again. Summer is just so busy. This sounds like it will be very good and easy.

[Leanne]

I saw this on Emeril & tried it. Use whatever plain lasagna recipe you want - but instead of noodles, use thin slices of eggplant (1/4" or so). Coat them with olive oil & maybe salt & pepper & bake until they're soft (maybe 10-15 minutes.) It is really good.

[BeckyM]

For anyone who's looking for a GREAT non-meat lasagne recipe, here's my favorite lasagne ever. In fact, I even had the caterer at my wedding make THIS lasagne. I got the recipe from a healthy cooking cookbook, which I actually bought because the picture of this recipe was on the cover!

One nice thing about this recipe (besides the taste http://www.cookinglight.com/bbs/biggrin.gif ) is that you don't have to cook the noodles beforehand. You use normal lasagne noodles, but use them uncooked, and they cook in the oven with the lasagne. The recipe may look slightly intimidating, because you actually MAKE the sauce, but I think it's well worth it. Enjoy! http://www.cookinglight.com/bbs/smile.gif

GREEN & RED LASAGNE

Tomato-Mushroom Sauce (recipe follows)
1/3 cup grated Romano cheese
1 egg
¼ teaspoon pepper
1 egg white (about 2 tablespoons)
1/8 teaspoon ground nutmeg
1 package (10oz.) frozen chopped spinach, thawed and squeezed dry
1 ½ cups (about 6 oz.) shredded part-skim mozzarella cheese
2 cups lowfat cottage cheese
8 ounces dry lasagne noodles

Prepare Tomato-Mushroom Sauce. Meanwhile, in a medium-sized bowl, beat egg and egg white to blend; then stir in spinach, cottage and Romano cheeses, pepper, and nutmeg.

Spread a fourth of the sauce in a 9x13 inch casserole; top with a third of the uncooked lasagne noodles. Spoon on a third of the spinach mixture. Repeat layers of sauce, lasagne, and spinach mixture until all ingredients are used; end with sauce. Sprinkle with mozzarella cheese. Cover tightly with foil. (At this point, you may refrigerate until next day.)

Bake, covered, in a 375° oven until lasagne noodles are tender to bite (about 1 hour; about 1 ½ hours if refrigerated). Let stand, covered, for about 10 minutes; then cut into squares to serve. Makes 6 to 8 servings.

Tomato-Mushroom Sauce
Heat 1 teaspoon olive oil in a wide (at least 12-inch) nonstick frying pan over medium heat. Add 2 large onions, finely chopped; 1 large red bell pepper (8 to 10 oz.), seeded and finely chopped; 8 ounces mushrooms, thinly sliced; 3 cloves garlic, minced or pressed; 1 teaspoon dry oregano; and 2 ½ teaspoons dry basil. Cook, stirring often, until liquid has evaporated and onion is very soft (15 to 20 minutes). Stir in 1 large can (about 15 oz.) no-salt-added tomato sauce, 1 can (about 6 oz.) tomato paste, 1 tablespoon reduced-sodium soy sauce, and ½ cup dry red wine. Cook, stirring, until sauce comes to a boil; use hot.

Per Serving:
365 calories, 25 g protein, 46 g carbohydrates, 8 g total fat (3 g saturated fat), 51 mg cholesterol, 765 mg sodium