Post by marlaoh on Oct 5, 2004 7:27:59 GMT -6
Lighter Lasagna
Ingredients
8 ounces ground turkey or extra-lean ground beef
2 cups sliced fresh mushrooms
3/4 cup chopped onion
1/2 cup chopped green or red sweet pepper
3 cloves garlic, minced
1 8-ounce can low-sodium tomato sauce
1 7-1/2-ounce can tomatoes, cut up
1 6-ounce can low-sodium tomato paste
2 teaspoons dried Italian seasoning, crushed
6 package no-boil lasagna noodles (1/2 of an 8-ounce package of
no-boil) or 6 regular lasagna noodles
1 beaten egg
1-1/2 cups light or fat-free ricotta cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
Nonstick cooking spray
1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)
2 tablespoons grated Parmesan cheese
Fresh basil (optional)
Directions
1. For meat sauce, in a large saucepan cook turkey or beef, mushrooms,
onion, sweet pepper, and garlic until meat is no longer pink and
vegetables are tender. Drain well.
2. Stir in the tomato sauce, undrained tomatoes, tomato paste, and
Italian seasoning. Bring to boiling; reduce heat. Cover and simmer for
15 minutes, stirring occasionally.
3. Meanwhile, soak no-boil noodles in warm water for 10 minutes. (Or,
cook regular noodles according to the package directions.) Drain well;
set aside.
4. For filling, in a medium bowl stir together the egg, ricotta cheese,
the 1/4 cup Parmesan cheese, and the black pepper.
5. Spray a 2-quart rectangular baking dish with nonstick cooking spray.
Layer half of the noodles in dish, trimming to fit as necessary. Spread
with half of the filling. Top with half of the meat sauce. Repeat
layers. Sprinkle with mozzarella cheese and the 2 tablespoons Parmesan
cheese. Cover loosely with foil. Bake in a 375 degree F oven for 30 to
35 minutes or until heated through. Let stand for 10 minutes. If
desired, garnish with fresh basil. Makes 6 to 8 servings.
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Ingredients
8 ounces ground turkey or extra-lean ground beef
2 cups sliced fresh mushrooms
3/4 cup chopped onion
1/2 cup chopped green or red sweet pepper
3 cloves garlic, minced
1 8-ounce can low-sodium tomato sauce
1 7-1/2-ounce can tomatoes, cut up
1 6-ounce can low-sodium tomato paste
2 teaspoons dried Italian seasoning, crushed
6 package no-boil lasagna noodles (1/2 of an 8-ounce package of
no-boil) or 6 regular lasagna noodles
1 beaten egg
1-1/2 cups light or fat-free ricotta cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
Nonstick cooking spray
1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)
2 tablespoons grated Parmesan cheese
Fresh basil (optional)
Directions
1. For meat sauce, in a large saucepan cook turkey or beef, mushrooms,
onion, sweet pepper, and garlic until meat is no longer pink and
vegetables are tender. Drain well.
2. Stir in the tomato sauce, undrained tomatoes, tomato paste, and
Italian seasoning. Bring to boiling; reduce heat. Cover and simmer for
15 minutes, stirring occasionally.
3. Meanwhile, soak no-boil noodles in warm water for 10 minutes. (Or,
cook regular noodles according to the package directions.) Drain well;
set aside.
4. For filling, in a medium bowl stir together the egg, ricotta cheese,
the 1/4 cup Parmesan cheese, and the black pepper.
5. Spray a 2-quart rectangular baking dish with nonstick cooking spray.
Layer half of the noodles in dish, trimming to fit as necessary. Spread
with half of the filling. Top with half of the meat sauce. Repeat
layers. Sprinkle with mozzarella cheese and the 2 tablespoons Parmesan
cheese. Cover loosely with foil. Bake in a 375 degree F oven for 30 to
35 minutes or until heated through. Let stand for 10 minutes. If
desired, garnish with fresh basil. Makes 6 to 8 servings.
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