What's your favorite lasagna recipe?

[Pat]

I was going to post the Classic Lasagna from CL but as I read on, I see that is your favorite also.

[SHERRY]

Our dinner club had this one...I thought it was great!



* Exported from MasterCook *

Vegetable Lasagna

Recipe By :Karen Levin
Serving Size : 140 Preparation Time :0:00
Categories : January/February 2001 Pasta


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon olive oil
3/4 cup sliced mushrooms
3/4 cup chopped zucchini
1/2 cup sliced carrot
1/2 cup chopped red bell pepper
1/2 cup red onion -- thinly sliced
1 26-ounce bottle fat-free tomato-basil pasta sauce
2 tablespoons pesto sauce
1 15-ounce carton part-skim ricotta cheese
cooking spray
6 lasagna noodles -- hot, cooked (about 6 ounces uncooked), cut in half
3/4 cup part skim milk mozzarella cheese -- shredded

Preheat oven to 375º.

Heat oil in a medium saucepan over medium heat. Add mushrooms and the next
4 ingredients (mushrooms through onion); cook for 5 minutes, stirring
frequently. Add pasta sauce; bring to a boil. Reduce heat, and simmer 10
minutes.

Combine pesto and ricotta in a small bowl. Spread 1/2 cup tomato mixture in
the bottom of an 8-inch square baking dish or pan coated with cooking spray.
Arrange 4 noodle halves over tomato mixture. Repeat layers, ending with
noodles. Spread remaining tomato mixture over noodles; sprinkle with
mozzarella.

Cover and bake at 375º for 30 minutes. Uncover and bake an additional 20
minutes. Let stand 10 minutes.

Calories 328 (30% from fat); fat 10.9g (sat 5.4g, mono 3.8g, poly 0.9g);
protein 18.2g; carbohydrates 39g; fiber 3.7g; cholesterol 31mg; iron 2.9mg;
sodium 491mg; calcium 418mg.

Source:
"Cooking Light, January/February 2001, page 140"
S(Formatted by):
"Lindell Martin on February 18, 2001"
MCCL@yahoogroups.com
Copyright:
"© 2000 by Southern Living, Inc."

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 22 Calories; 1g Fat (22.8% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 9mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

NOTES : For easy cleanup, assemble in a disposable 8-inch aluminum-foil pan. Make
it ahead and deliver uncooked with baking
instructions.

To make ahead, assemble as directed;
stop before baking. Cover and refrigerate overnight. Let stand 30 minutes
at room temperature; bake as directed.

[CHRIST1NE]

For a meat lasagna, I would jave to say CL Hearty Lasagna. It's delicious!
* Exported from MasterCook *

Hearty Lasagna

3/4 pound ground round
Vegetable cooking spray
1 cup chopped onion
3 garlic cloves -- minced
1/4 cup chopped fresh parsley
1 (28-ounce) can whole tomatoes -- undrained & chopped
1 (14 1/2 ounce) can Italian-style stewed tomatoes -- undrained & chopped
1 (8-ounce) can no-salt-added tomato sauce
1 (6-ounce) can tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1/4 teaspoon pepper
2 cups nonfat cottage cheese
1/2 cup fresh Parmesan cheese -- finely grated
1 (15-ounce) container nonfat ricotta cheese
1 egg white -- lightly beaten
12 cooked lasagna noodles
2 cups (8-ounces) Italian provolone cheese -- shredded


Cook meat in a large saucepan over medium heat until browned, stirring to crumble; drain and set aside. Wipe pan with a paper towel.

Coat pan with cooking spray; add the onion and garlic, and saute 5 minutes. Return meat to pan.

Add 2 tablespoons parsley and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Uncover; simmer 20 minutes. Remove from heat.

Combine remaining 2 tablespoons parsley, cottage cheese, and next 3 ingredients in a bowl; stir well, and set aside.

Spread 3/4 cup tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray.

Arrange 4 noodles over tomato mixture; top with half of cottage cheese mixture, 2-1/4 cups tomato mixture, and 2/3 cup provolone.

Repeat layers, ending with noodles. Spread the remaining tomato mixture over noodles.

Cover; bake at 350 degrees for 1 hour.

Sprinkle with remaining provolone; bake, uncovered, for 10 minutes. Let stand 10 minutes before serving. Garnish with oregano, if desired. Yield: 9 servings.

Source:
"Cooking Light, Jan/Feb 1995, page 83"

[PJB]

I have been trying out different lasagna recipes lately and still haven't found one "to die for." I am looking for a light version with nutritional info since I am watching my weight. Any favorites out there? So far, my favorite is the Classic Lasagna from CL but still looking...

[lindrusso]

I love CL's Spinach-and-Mushroom Lasagna. I can't wait to try out all the [i]delicious[/b]-sounding recipes in the April issue!

Here's a link for the spinach lasagna:

Hmmm...it won't seem to let me link to the recipe finder, but you can go there and type in the title and it will pop up for you.



[This message has been edited by lindrusso (edited 04-17-2001).]

[patsyk]

I just made the Spring Vegetable Lasagna from the March issue... it was WONDERFUL! Although, it was not your typical lasagna since it was not made with a tomato sauce... this was more of an alfredo sauce, but very tasty just the same!

[chefbec]

My all time favorite is in the original Moosewood Cookbook. I use no-bake noodles, add extra sauce, and add a layer of sauteed veggies (onions, mushrooms, broccoli, whatever is in the house) on top of the ricotta layer.

[goldilocks]

chefbec, please post your delicious recipe if you can. thanks in advance!

[Wendy w]

Emdg recently posted a recipe for a broccoli lasagne which was really good. It made a lot so I froze it. In fact, I had the rest for lunch today.

[chefbec]

Originally posted by goldilocks:
chefbec, please post your delicious recipe if you can. thanks in advance!

But of course...

Lasagne (Moosewood Cookbook w/my changes & additions)

30 oz. of your favorite spaghetti sauce
12 no-bake lasagna noodles

Filling: 2 cups ricotta (I use low-fat) plus 2 beaten eggs, salt & pepper to taste, 10 oz. frozen chopped spinach, cooked & drained well, dash of nutmeg, 2 T. wheat germ all mixed in a large bowl

1 lb. shredded mozzarella (I use part-skim)
1/2 cup grated parmesan or romano cheese

Sauteed vegetables of any kind: I always use onion, red pepper, mushrooms, and then broccoli, zucchini, shredded carrots are great, too; whatever is in the frig (I saute in a little extra virgin olive oil)

Spread a little sauce on the bottom of a 9 x 13 pan (I use my Pampered Chef Rectangular Baker, of course). Cover with 4 noodles. Put a blotch of filling on noodles (use half the filling). Cover with a layer of veggies (use half the veggies). Put a layer of sauce (about 1/3 of the remaining sauce). Sprinkle on half the mozzarella. Cover with 4 more noodles, another layer of filling, veggies, sauce (another 1/3) and mozzarella. Then top with 4 more noodles, remaining sauce, the parmesan or romano. Bake 50 minutes covered at 350 degrees, then bake another 10 minutes uncovered. Let stand 10 minutes before serving. EAT IT UP!

[LaraW]

We made the Black Bean Lasagna from this month's CL. It was really good! I made a few modifications, as I had some canned tomatoes in the fridge that I used up, and I was making it a day in advance so I did not cook the noodles. I put it in the fridge and let it sit overnight, then baked it yesterday. It re-heated very nicely for dinner tonight.

Does anyone else not cook the lasagna noodles? I never have, the lasagna is so much easier to assemble that way. I just try to make it ahead of time so they have time to soften up.

[chefbec]

I'm with you, Lara. If I'm not using no-bake, I just use regular noodles (without boiling them). I usually add a little extra sauce and bake it a little longer, but it makes the recipe so much easier to eliminate that one step. I can't wait to try that Black Bean Lasagna. It looks great!

[PJB]

As for the non-bake lasagna noodles, when I tried them they turned out hard on the edges. What did I do wrong? Anyone have any suggestions on this?

[chefbec]

Originally posted by PJB:
As for the non-bake lasagna noodles, when I tried them they turned out hard on the edges. What did I do wrong? Anyone have any suggestions on this?

Be sure to completely cover the noodles with whatever sauce you're using. Use extra sauce if needed.

[LaraW]

I have never used the no-boil noodles. I don't really even change my sauce recipe . Maybe I live in a climate where you can get away with it. http://www.cookinglight.com/bbs/smile.gif I suppose with the Black Bean lasagna, it called for chopped tomatoes, and I used canned, so those do have more liquid.

That lasagna is definitely one I will make again!

[CHRIST1NE]

For a white lasagna, this one is excellent also. It's quite easy to make compared to "traditional" lasagna.

Ham and Spinach Lasagna

6 lasagna noodles
1 (10-ounce) package frozen chopped spinach
2 cups skim milk
2 TBSP cornstarch
1 TBSP dried minced onion
1 1/2 cups diced fully cooked ham (½ pound)
1/2 tsp Italian seasoning, crushed
1 cup low-fat cottage cheese
1 cup shredded mozzarella cheese (4 ounces)

Cook lasagna in lightly salted boiling water for 10 - 12 minutes or till al dente. Drain. Rinse with cold water and drain again. Set aside.

Meanwhile, cook spinach according to package directions; drain well. Set aside.

For Sauce, in a medium saucepan combine milk, cornstarch and onion. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.

Spread 2 tablespoons of the sauce evenly in the bottom of a 10 x 6 x 2-inch baking dish. Stir ham and Italian seasoning into remaining sauce.

Arrange 3 lasagna noodles in the dish. Spread with 1/3 of the sauce. Layer spinach atop. Layer another 1/3 of the sauce, the cottage cheese, and half the mozzarella. Place remaining noodles atop. Top with remaining sauce and mozarella.

Bale in a 375 oven for 30 - 25 minutes or until heated through. Let stand 10 minutes before serving.

Serves 6

265 calories, 25g protein, 25g carbohydrate, 7g fat, 53mg cholesterol, 821mg sodium, 507 potassium

Source: Betther Homes & Garden All New Dieters Cookbook