Nov 05 lasagna

[Mindy]

Anyone try the lasagna from the November issue?

[Laurielee]

I am curious too, I almost made this yesterday, I like that it has cream cheese in it which I have never heard of doing

Laurie

[srahndennis]

I did and we really liked it. It was very creamy and a different from the one I normally make. I don't think it will become the "house lasagna" but I'm glad I tried it and would make it again.

[NJN]

Anyone try the lasagna from the November issue?


I will not be getting this issue. Would you mind posting it?

[HealthyinMN]

I will not be getting this issue. Would you mind posting it?

Rachel's Special Occasion Lasagna
From Cooking Light

You can make this dish ahead--just cover and refrigerate or freeze after you've spread the final layer of marinara sauce. Serve with a salad and breadsticks to round out the meal.

1 (8-ounce) package uncooked lasagna noodles (about 9 noodles)
1 1/3 cups (6 ounces) fat-free cottage cheese
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
2/3 cup (6 ounces) part-skim ricotta cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons minced fresh chives
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
4 garlic cloves, minced
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1 (26-ounce) jar fat-free pasta sauce, divided
Cooking spray
1/4 cup (1 ounce) shredded part-skim mozzarella cheese

Preheat oven to 350°.

Cook noodles according to package directions, omitting salt and fat.

Combine the cottage cheese, cream cheese, and ricotta cheese in a large bowl; stir to blend well. Stir in Parmesan and next 8 ingredients (through egg).

Spread 1/2 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over pasta sauce; top with half of cheese mixture and one third of remaining pasta sauce. Repeat layers once, ending with noodles. Spread remaining pasta sauce over noodles.

Bake at 350° for 20 minutes. Sprinkle with mozzarella; bake an additional 20 minutes or until cheese is melted. Remove from oven; let stand 10 minutes before serving.


Yield: 8 servings

NUTRITION PER SERVING
CALORIES 284(28% from fat); FAT 8.8g (sat 5.2g,mono 2.5g,poly 0.4g); PROTEIN 15.7g; CHOLESTEROL 53mg; CALCIUM 179mg; SODIUM 657mg; FIBER 3.3g; IRON 0.9mg; CARBOHYDRATE 34.2g

[stacy7272]

I halved this recipe and used an 8x8 baking dish. I didn't halve the parmesan and mozarella cheeses though since there is just no way that I'm going to use only 1/2 oz of any cheese! I used 1 1/4 oz of mozarella (a tad more than the full recipe) and it still was hard to cover the top of the lasagna!

Anyway, DH and I thought it was great! This says a lot since DH and I are not big lasagna fans. We decided that this was the best lasagna that we've ever had. I'm really looking forward to the leftovers for lunch!

[Peggy]

Just got around to making this tonight for dinner. As lasagna recipes go, this one was fairly easy to assemble. I agree that it was very creamy and delicious. I will make this again.

Peggy