Gwenniver
10-18-2000, 07:52 PM
Someone asked me to post this after I reviewed it, and I'm afraid I can't remember who. But here it is if anyone wants it...
Classic Lasagna
3/4 lb turkey sweet Italian sausage (about 3 links)
1 1/2 cups chopped onion
4 garlic cloves, minced
1/3 cup dry red wine (I know nothing about wine, I used burgundy
2 tbsp red wine vinegar
1/4 tsp salt
1/8 tsp crushed red pepper
2 (14.5 oz) cans no-salt-added stewed tomatoes, undrained
1 (6 oz) can no-salt-added tomato paste
1/4 cup chopped fresh parsley
1/8 tsp black pepper
1 (15 oz) container fat free ricotta cheese
1 large egg white, lightly beaten
Cooking spray
12 cooked lasagna noodles
1 cup (4 oz) shredded provolone cheese (I used mozzarella)
(I added italian seasoning in place of the black pepper and parsley)
1. Preheat oven to 350*
2. Remove sausage from casings. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain. Wipe drippings from pan with a paper towel. Place sausage in a food processor, and pulse until coarsely ground (I omitted the food processor part). Return sausage to skillet. Add chopped onion and minced garlic, and saute' five minutes. Add wine and next 5 ingredients (wine through tomato paste), and stir well. Bring to a boil; reduce heat, and simmer 10 minutes, stirring occasionally.
3. Combine chopped parsley, black pepper, ricotta cheese, and egg white in a bowl. Spread 1/3 cup tomato mixture in bottom of a 13x9-inch baking dish coated with cooking spray. Arrange 4 lasagna noodles over tomato mixture, and top with half of cheese mixture. Repeat the layers, ending with noodles. Spread remaining tomato mixture over noodles, and sprinkle with 1/3 cup provolone.
4. Cover and bake at 350* for 20 minutes. Uncover and bake an additional 10 minutes. Let stand 5 minutes before serving. Yield: 9 servings (serving size: 1 (4x3 inch) piece).
Calories: 335 (21% from fat); fat: 8 g (sat 3.5g, mono 2.6g, poly 1.4g); protein: 23.5g; carb: 44.5g; fiber: 1.5g; chol: 37mg; iron: 3.2mg; sodium: 438mg; calc 231mg
It was very good. I'll use crushed tomatoes next time so my husband won't push the tomatoes over to the side of his plate. http://www.cookinglight.com/bbs/smile.gif
[This message has been edited by Gwenniver (edited 10-18-2000).]
Classic Lasagna
3/4 lb turkey sweet Italian sausage (about 3 links)
1 1/2 cups chopped onion
4 garlic cloves, minced
1/3 cup dry red wine (I know nothing about wine, I used burgundy
2 tbsp red wine vinegar
1/4 tsp salt
1/8 tsp crushed red pepper
2 (14.5 oz) cans no-salt-added stewed tomatoes, undrained
1 (6 oz) can no-salt-added tomato paste
1/4 cup chopped fresh parsley
1/8 tsp black pepper
1 (15 oz) container fat free ricotta cheese
1 large egg white, lightly beaten
Cooking spray
12 cooked lasagna noodles
1 cup (4 oz) shredded provolone cheese (I used mozzarella)
(I added italian seasoning in place of the black pepper and parsley)
1. Preheat oven to 350*
2. Remove sausage from casings. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain. Wipe drippings from pan with a paper towel. Place sausage in a food processor, and pulse until coarsely ground (I omitted the food processor part). Return sausage to skillet. Add chopped onion and minced garlic, and saute' five minutes. Add wine and next 5 ingredients (wine through tomato paste), and stir well. Bring to a boil; reduce heat, and simmer 10 minutes, stirring occasionally.
3. Combine chopped parsley, black pepper, ricotta cheese, and egg white in a bowl. Spread 1/3 cup tomato mixture in bottom of a 13x9-inch baking dish coated with cooking spray. Arrange 4 lasagna noodles over tomato mixture, and top with half of cheese mixture. Repeat the layers, ending with noodles. Spread remaining tomato mixture over noodles, and sprinkle with 1/3 cup provolone.
4. Cover and bake at 350* for 20 minutes. Uncover and bake an additional 10 minutes. Let stand 5 minutes before serving. Yield: 9 servings (serving size: 1 (4x3 inch) piece).
Calories: 335 (21% from fat); fat: 8 g (sat 3.5g, mono 2.6g, poly 1.4g); protein: 23.5g; carb: 44.5g; fiber: 1.5g; chol: 37mg; iron: 3.2mg; sodium: 438mg; calc 231mg
It was very good. I'll use crushed tomatoes next time so my husband won't push the tomatoes over to the side of his plate. http://www.cookinglight.com/bbs/smile.gif
[This message has been edited by Gwenniver (edited 10-18-2000).]