ISO Lasagna

[Denise]

Help! I have a new boyfriend I would love to wow with my cooking. I know he likes lasagna (something I've never made before). Anyone have tried and true recipes (foolproof) for this dish?

[lindrusso]

CL has a great recipe for Spinach-Mushroom Lasagna that is very good. I don't know how you feel about vegetarian lasagna, but I cooked it for a big group recently and it seemed to go over very well. One note - it's not a very "saucy" lasagna, so I'd have some extra sauce on the side to serve with it.

SPINACH-AND-MUSHROOM LASAGNA

1 (8-ounce) package uncooked lasagna noodles
1 teaspoon olive oil
7 cups sliced mushrooms (about 2 [8-ounce] packages)
3 cups sliced shiitake mushroom caps (about 2 [3 1/2-ounce] packages)
1/2 teaspoon ground nutmeg
3 garlic cloves, minced
2 (15-ounce) containers light Ricotta cheese
2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1 teaspoon pepper
3 large egg whites
1 (25.5-ounce) bottle fat-free marinara sauce
Cooking spray
3 cups (12 ounces) shredded part-skim Mozzarella cheese
2 tablespoons grated Parmesan cheese
Fresh oregano leaves (optional)

1. Cook lasagna noodles according to package directions, omitting salt and fat. Drain; set aside 9 noodles.

2. Heat oil in a nonstick skillet over medium heat. Add mushrooms; sauté 3 minutes. Add nutmeg and garlic; sauté 5 minutes. Set aside.

3. Combine Ricotta and next 5 ingredients (Ricotta through egg whites); set aside.

4. Preheat oven to 375º.

5. Spread 1/2 cup marinara sauce in bottom of a 13 × 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce; top with half of Ricotta cheese mixture, half of mushroom mixture, 1 1/2 cups sauce, and 1 cup Mozzarella cheese. Repeat layers, ending with noodles. Spread 1/2 cup sauce over noodles.

6. Cover and bake at 375º for 40 minutes. Uncover; sprinkle with remaining 1 cup Mozzarella cheese and Parmesan cheese; bake 10 minutes. Let stand 10 minutes before serving. Garnish with oregano leaves, if desired.

[LIsaP]

Hi!

I made a very simple lasagne of my family last night. It is very easy and can be made ahead of time.

1/2 box of lasagne noodles
1 jar high quality spagetti sauce
8 oz mozzerella
small container of part skim ricotta
1-2 eggs
4 tablespoons parmesean

Boil noodles, mix together eggs and cheeses, add ground pepper if desired.

Assemble lasagne-pour 1/2 cup sauce in bottom of dish, lay down three noodles, to cover bottom of dish, put half cheese mixture on top of noodles, spead evenly, pour about 1 cup of sauce over. Repeat ending with layer of noodles. Spread 1/2 cup sauce over noodles and sprinkle with pamesean.

Cover with foil and bake for about 30 min at 350.

If you want to add veggies, lightly steam broccolli, onions, mushrooms or spinach and add as layer after cheese.

You can also add ground beef-just brown, drain and add as layer after cheese.

Good luck!

[LauraEllen]

For a potluck over the long weekend I made the Tomato-Basil lasagna in the June (I think) issue of CL. It had lowfat cottage cheese and nonfat cream cheese in the filling. Sounded weird, but it was EXCELLENT. The only things I changed from the recipe were that I added a layer of cooked spinach (squeezed dry) and I used fresh basil instead of dry.

[LauraEllen]

Originally posted by LauraEllen:
For a potluck over the long weekend I made the Tomato-Basil lasagna with prosciutto in the June (I think) issue of CL. It had lowfat cottage cheese and nonfat cream cheese in the filling. Sounded weird, but it was EXCELLENT. The only things I changed from the recipe were that I added a layer of cooked spinach (squeezed dry) and I used fresh basil instead of dry.

[lorilei]

I don't have a full recipe to contribute, but I wanted to lend a small piece of advice to your lasagna-making adventure: The secret is in the sauce.

Find a good sauce recipe -- a sauce that stands up on its own, sings an aria, and then lies right back down in the pan next to those noodles!

I've found that /my/ ideal sauce contains plenty of garlic, a good dose of basil, some red pepper for interest, and a bouquet lent only by the addition of a very good red wine. Also -- it has been simmered for a time (or two).

When you find this sauce, hold onto it with everything you have. It will make your lasagna truly great http://www.cookinglight.com/bbs/smile.gif

[Denise]

Thanks! I'll give the quick lasagna a try LisaP! Think I'll add some ground turkey or lean ground beef. Vegetarian definately wouldn't go over well, but might try it for myself! Sauce that sings an aria! I can almost taste it now! Garlic and red wine.....I'll let you know how it goes!

[You Know Me]

Lorilei...how about sharing that mouth-watering recipe with the rest of us?? http://www.cookinglight.com/bbs/wink.gif

[Mary Ann]

This is our favorite. I use the no-boil type of Lasagna noodles, which makes it so much easier. You only need 9 of them and you place them cross-wise in the pan. Good luck with the lasagna and your new man!

Hearty Lasagna

Recipe By :Cooking Light YEAR: 1995 ISSUE: Jan/Feb PAGE: 83
Serving Size : 9 Preparation Time :0:00
Categories : Healthy And Hearty Italian
Pasta

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

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.

Calories 380 (25% from fat); Protein 33.4g; Fat 10.5g (sat 5.7g,mono 3g,poly 0.7g); Carb 40.5g; Fiber 2.8g; Chol 50mg; Iron 3.8mg; Sodium 703 mg; Calc 394mg


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

Per serving: 676 Calories (kcal); 16g Total Fat; (21% calories from fat); 38g Protein; 93g Carbohydrate; 50mg Cholesterol; 582mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 5305 -32767 -32766 0 0 0 0 0 1034 0 0 3878 1198



[This message has been edited by Mary Ann (edited 07-10-2000).]