LIGHT LASAGNA
From Cooking Light a long time ago. I lost my hard drive and want to save this for the future. I make this for my family and friends and they don't know it's light. The original recipe called for non fat cottage cheese and non fat ricotta, but I use low fat and part skim, they taste better to me. I also use the oven ready lasagna noodles, which weren't in existence back then. Trust me, you'll never miss the mozzerella cheese, the provolone is so much more flavorful.
Provided by Chef TanyaK
Categories < 4 Hours
Time 2h20m
Yield 9 serving(s)
Number Of Ingredients 18
Steps:
- cook meat in a large saucepan over medium heat untilbrowned, stirring to crumble; drain and set aside. Wipe pan with a paper towel.
- Coat pan with cooking spray; add onion and garlic, and saute for 5 minutes. Return meat to pan.
- Add 2 tablespoons parsley and next seven ingredients; bring to boil. Cover reduce heat and simmer 15 minutes. Uncover; simmer 20 minutes. Remove from heat.
- Combine 2 tablespoons parsley, cottage cheese and next 3 ingredients on a large bowl; stir well, and set aside.
- Spread 3/4 cup tomato mixture in bottom of a 13x9 pan 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 remaining tomato mixture over noodles. cover, bake for 1 hour at 350 degrees.
- Sprinkle with remaining provolone; bake, uncovered, for ten minutes. Let stand 10 minutes before serving. Garnish with oregano, if deisred.
Nutrition Facts : Calories 359, Fat 15.8, SaturatedFat 9.3, Cholesterol 71.1, Sodium 1199.4, Carbohydrate 21.3, Fiber 3.4, Sugar 11.4, Protein 34.3
SKILLET LASAGNA
This vegetable lasagna cooks entirely on the stove top-no oven required.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the garlic; cook, stirring, until golden, 1 minute. Add the tomatoes, 1 tablespoon of the herbs, 1/2 teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes. Transfer to a blender and carefully blend until smooth (see Cook's Note). Return 1 cup of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce.
- Meanwhile, combine the ricotta, egg, the 2 tablespoons Parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
- Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrots and zucchini on top; drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tablespoons of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the mozzarella melts, 20 to 25 minutes.
- Let rest for a few minutes before slicing. Garnish with more Parmesan and fresh herbs.
Nutrition Facts : Calories 564 calorie, Fat 35 grams, SaturatedFat 14 grams, Cholesterol 108 milligrams, Sodium 924 milligrams, Carbohydrate 38 grams, Fiber 4 grams, Protein 24 grams
HEALTHIER WORLD'S BEST LASAGNA
This truly is the World's Best Lasagna! I love this recipe but I am always looking for ways to take out the fat when I cook. I substituted lean ground turkey and turkey sausage for the meat. I also used lite mozzarella and cut out the egg and salt.
Provided by MakeItHealthy
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 3h15m
Yield 12
Number Of Ingredients 17
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.
Nutrition Facts : Calories 390.3 calories, Carbohydrate 33.4 g, Cholesterol 80.8 mg, Fat 15.4 g, Fiber 3.9 g, Protein 33.1 g, SaturatedFat 7.1 g, Sodium 1129.3 mg, Sugar 5.9 g
DEADLY DELICIOUS LASAGNA
This is possibly the most fattening, but also most delicious, lasagna ever!
Provided by Paul Kahl
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 18
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay noodles on a paper towel.
- In a large skillet over medium heat, cook sausage, spicing to taste, until no longer pink, and reserve.
- In a large bowl, mix the ricotta and 2 jars of spaghetti sauce. In a medium bowl, mix the Parmesan and mozzarella cheeses.
- Stir all but one cup of the cheese mixture into the ricotta mixture; stir in the sausage and chopped spinach.
- Preheat oven to 425 degrees F (220 degrees C).
- Coat the bottom of a 9x13 inch baking dish with a thin layer of spaghetti sauce. Lay 3 to 4 noodles lengthwise and side by side; then lay 3 to 4 noodles overlapping and in a staggered pattern on top.
- Add a generous layer of the sausage/cheese; repeat layers twice, until they have reach 1/2 inch from the top of the baking dish. Layer noodles on top of the lasagna and coat in the last jar of spaghetti sauce. Cover with last cup of cheese mixture and bake in preheated oven for 45 minutes or until golden brown. Slice and serve, and then see a dietician... It's deadly.
Nutrition Facts : Calories 575 calories, Carbohydrate 38.7 g, Cholesterol 87.4 mg, Fat 33.4 g, Fiber 4.3 g, Protein 29.8 g, SaturatedFat 16.5 g, Sodium 1262 mg, Sugar 12.2 g
DELICIOUS LASAGNA
I got this recipe from an Italian friend. You might find the addition of cream cheese unusual, but it is really delicious!
Provided by CookingONTheSide
Categories One Dish Meal
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Boil lasagna noodles, according to package directions.
- Sauté beef, then add salt, pepper, and some of the pureed tomatoes. Sauté the veggies in olive oil, then add garlic powder and oregano powder. Mix the beef and veggies into one pan.
- In a separate bowl, mix the Ricotta cheese, cream cheese, and some fresh chopped basil.
- Putting the lasagna together:.
- First sauce the bottom of your lasagna pan.
- Next, add a layer of lasagna noodles, followed by a layer of meat and veggies.
- Add a layer of mixed cheese (Ricotta and cream cheese), then a layer of sauce.
- After that, add a layer of shredded mozzarella.
- Repeat these steps two more times to create three layers total.
- The last layer should be mozzarella.
- Cover and then place into a preheated oven at 350°F for 1 hour or until done to your liking.
BEST LASAGNA
Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. -Pam Thompson, Girard, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts : Calories 519 calories, Fat 27g fat (13g saturated fat), Cholesterol 109mg cholesterol, Sodium 1013mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 35g protein.
LIGHTER LASAGNA
A lighter version of a classic. If you want to use regular lasagna noodles and boil them first, omit the vegetable juice.
Provided by ZOO66
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Mix the spinach, cottage cheese, and egg in a large bowl.
- Place a large skillet over medium-high heat, and coat with nonstick cooking spray. Cook the onion, garlic, mushrooms, and carrot until the onion is soft, about 5 minutes. Add the ground turkey, and stir until cooked through, about 5 minutes. Pour the pasta sauce and water into the skillet. Season with rosemary,oregano, and basil. Simmer sauce for 10 minutes.
- Spray a 9x13 baking pan with nonstick cooking spray. Spread 1/3 of the sauce on the bottom of the pan, and top with 3 noodles. Spoon an additional 1/3 of the sauce on the noodles; top with the spinach mixture. Sprinkle with 1/2 of the mozzarella cheese. Top with remaining 3 noodles and the rest of the sauce. Pour the vegetable juice evenly over the lasagna, and top with the remaining mozzarella. Cover the dish with foil.
- Bake in the preheated oven for 45 minutes. Remove foil, and bake for an additional 10 minutes. Remove from oven and let lasagna rest for 10 to 15 minutes before serving.
Nutrition Facts : Calories 263.2 calories, Carbohydrate 24 g, Cholesterol 73.9 mg, Fat 9.2 g, Fiber 2.6 g, Protein 25.4 g, SaturatedFat 3.6 g, Sodium 663.1 mg, Sugar 6.4 g
SIMPLY DELICIOUS LASAGNA
The best lasagna you've ever had, and so simple too! I make my own sauce for this lasagna but you can use your favorite jar sauce if you want. The cooking time does not include the time to make the sauce. It is well worth the wait to make your own sauce though!!! Enjoy!
Provided by cieradanielle
Categories One Dish Meal
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- SAUCE:.
- Saute garlic in olive oil over medium heat until it's golden.
- If using red wine, add to the pot and reduce to half by cooking over high heat.
- Add the crushed tomatoes, tomato sauce, Italian herbs, and salt & pepper.
- Reduce heat to low and simmer uncovered for 1-3 hours, stirring occasionally.
- Add sugar, and simmer 15 more minutes.
- Makes about 2 1/2 cups.
- LASAGNA:.
- Heat oven to 350 degrees.
- Brown meat in large skillet over medium-high heat.
- Meanwhile mix ricotta cheese, Parmesan, eggs, and 4 cups mozzarella until well blended. Set aside.
- Drain meat and return to skillet.
- Stir in spaghetti sauce until well blended.
- Spread some sauce onto bottom of 13x9 inch baking dish, top with lasagna noodles, spread some ricotta cheese on top of lasagna noodles, then top with more sauce.
- Repeat layers twice.
- Top with remaining noodles and meat sauce, then top with remaining mozzarella cheese.
- Cover with foil and bake for 1 hour. Let stand for 10 minutes before cutting to serve.
- Enjoy :).
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