Delicious Low Cholesterol Lasagna Food

HEALTHIER WORLD'S BEST LASAGNA

Steps:

• Heat a Dutch oven or large skillet over medium heat; cook and stir turkey sausage, ground turkey, onion, and garlic until well browned, about 15 minutes. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with basil, fennel seeds, Italian seasoning, pepper, and 2 tablespoons parsley. Simmer, uncovered, for about 1 1/2 hours, stirring occasionally.
• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
• Spread 1 1/2 cups turkey sauce in bottom of 9x13 baking dish. Arrange 6 noodles lengthwise over sauce. Spread half the ricotta over noodles. Top with a third of the mozzarella cheese slices. Spoon 1 1/2 cups turkey sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers and top with remaining mozzarella and Parmesan cheese. Cover with aluminum foil; make sure foil does not touch cheese to prevent sticking.
• Bake in preheated oven until sauce is hot and cheese is melted, about 25 minutes more. Remove foil and bake until cheese is golden brown, about 25 minutes. Cool 15 minutes before serving.

DELICIOUS LOW CHOLESTEROL LASAGNA

Steps:

• Preheat oven for 350.
• Saute mushrooms, onion, and garlic in olive oil.
• Add buffalo meat, sage, nutmeg, ground mustard, ginger, fennel, salt, and pepper. Saute until buffalo meat is just browned. Do not overcook.
• Add tomatoes, tomato paste, tomato sauce, thyme, oregano, basil, bay leaves, and cabernet. Let simmer for at least and hour. I let it simmer for 2-3 hours and then store it in the fridge overnight. This allows for all of the flavors to really come out.
• Cook lasagna noodles according to package directions. Drain and set aside.
• Combine cottage cheese, 1/2 lb of the mozzarella, egg whites, and parsley.
• Pour 1/2 of sauce in baking dish.
• Top with 4 noodles, 1/2 the cottage cheese mixture, and the other 1/2 of the sauce.
• Add 4 more noodles, the rest of the cottage cheese mixture, and the remaining 1/4 lb of mozzarella.
• Cover dish with non-stick foil and cook for 30 minutes.
• Remove foil and cook for an additional 20 minutes.

HEALTHY LOW FAT LASAGNA

Steps:

• In a large saucepan, cook ground turkey, onion& garlic in a combination of the oil and nonstick cooking spray. Add sauce and simmer 15 minutes.
• In a medium sized bowl, mix ricotta,1 cup mozzarella, all of Parmesan and the eggstirs.
• In 9x13 baking dish, layer 2 cups sauce, half of noodles, half of remaining sauce, all of ricotta mixture, half of what is left of the mozzarella, remaining noodles & sauce.
• Cover with foil sprayed with cooking spray and bake at 350 F for 45 minutes or until hot.
• Uncover, top with remaining mozzarella.
• Bake 15 minutes.
• Sprinkle some Parmesan on top, let cool down for 15 minutes, and Enjoy your healthy, yet delectable, meal -- with plenty of leftovers to boot!

SEAFOOD LASAGNA

Steps:

• Cook lasagna to desired doneness, drain.
• Heat oven to 350°F.
• In medium saucepan, combine broth and cornstarch, blend well. Add milk and dill. Bring to boil, stirring constantly. Cook over medium heat one minute, or until bubbly and thickened, stirring constantly.
• Spread 1/2 cup white sauce in bottom of ungreased 13x9 baking dish. Top with 3 cooked noodles. In medium bowl, combine crabmeat and 1 cup of the white sauce. Mix well. Spoon half of crabmeat mixture over noodles, spread evenly. Sprinkle with 2/3 cup of the Swiss cheese.
• In another medium bowl, combine spinach, shrimp and 1 cup of the white sauce, mix well. Spoon spinach mixture over cheese; spread evenly. Top with 3 noodles. Top with remaining crabmeat mixture, 2/3 cup Swiss cheese, remaining noodles and any remaining white sauce.
• Cover tightly with sprayed foil. Bake at 350 for 50-60 minutes until hot and bubbly. Remove and uncover. Sprinkle with remaining 2/3 Swiss and the parmesan cheese.
• Let stand 10 minutes, then enjoy!

PECAN PIE (LOW CHOLESTEROL)

Steps:

• CRUST: Stir together 1 cup flour and 1/2 teaspoon salt. Cut in 1/2 cup corn oil butter until particles are fine. Stir in 2 tablespoons ice water. Form into ball, cover and chill 15 minutes. Roll out.
• FILLING:.
• Heat syrup and butter until butter melts. Beat together other ingredients. Add Karo and 1 cup pecans. Pour into pie shell and bake at 400 degrees until set, about 25 minutes.

SPECIAL SHORTENING (LOW CHOLESTEROL)

Steps:

• In electric mixer cream margarine until light and fluffy.
• Gradually beat in oil and water alternately.
• Store in coolest part of refrigerator or better still, in freezer.

LOW CHOLESTEROL EGGNOG

Steps:

• Whip together egg substitute and sugar, combine with two milks and flavoring.
• Mix well.
• Chill overnight.
• Dust with nutmeg before serving.

LOW-FAT NO BOIL LASAGNA

Steps:

• Preheat oven to 350°F.
• Brown ground turkey and season with 1 T Mrs Dash.
• Add pasta sauce to meat.
• In medium bowl combine, Ricotta cheese, 1T Mrs Dash, egg substitute, parmesan cheese, cornstarch and 1 cup mozzarella. Mix well.
• In a 9x13-inch pan, layer 1 cup sauce, 3 noodles, 1/2 of ricotta mixture, and 1/3 of additional sauce. Continue layers ending with additional sauce.
• Bake covered for 55 minutes, uncover sprinkle with additional cheese and bake for 5 more minutes. Let stand for 15 minutes before serving.