MAKEOVER MEATLESS LASAGNA
If you've never tried tofu before, this is the best recipe to give it a try. It blends in with all the other ingredients, adding protein without the fat and calories of ground beef. -Mary Lou Moeller, Wooster, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Cook noodles according to package directions for al dente. Meanwhile, in a large saucepan, cook mushrooms and onion over medium heat until tender. Add garlic; cook 1 minute. Add tomatoes and tomato paste; cook and stir until heated through., Pulse tofu in a food processor until smooth. Add next 5 ingredients; pulse until combined. Drain noodles., Place 5 noodles into a 13x9-in. baking dish coated with cooking spray, overlapping as needed. Layer with half the tofu mixture, half the sauce and half the mozzarella. Top with remaining noodles, tofu mixture and sauce., Bake, covered, 35 minutes. Sprinkle with remaining mozzarella. Bake, uncovered, until cheese is melted, 10-15 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 258 calories, Fat 9g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 498mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges
THE ULTIMATE MAKEOVER: LASAGNE
A lighter version of the family classic that retains its full flavour
Provided by Angela Nilsen
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 20
Steps:
- Make the meat sauce: heat oil in a large sauté pan, then tip in onion and fry for 5 mins until golden. Add carrots and garlic, then fry for 2 mins more. Stir in both meats, breaking up the pork with a wooden spoon. Cook over a high heat until the meat is no longer pink and the juices are released. Pour in wine, scrape the bottom of the pan as you stir, then cook for 1-2 mins until the liquid is reduced. Tip in tomato purée, tomatoes and 2 tbsp water, then stir to break up tomatoes. Add ½ tsp nutmeg and some pepper, cover, then simmer for 1 hr, stirring occasionally. Taste and add salt if you like. Mix in torn basil. Sauce can be chilled for up to 1 day.
- While the sauce is simmering, prepare the other layers. Tip the spinach into a large bowl and pour over boiling water. After 30 secs, tip spinach into a colander and put under cold running water briefly to cool. Squeeze to remove excess water. Beat the egg in a bowl, then mix with ricotta, parsley, a pinch of nutmeg and pepper. Soak the lasagne sheets in a single layer in boiling water for 5 mins. (Although the packet says no pre-cook, I find soaking improves the texture.) Drain well. Heat oven to 200C/fan 180C/gas 6.
- Start layering. Spread a few big spoonfuls of sauce to barely cover the base of an ovenproof dish (20 x 29 x 6cm deep). Cover with 2 sheets of lasagne, then spread over half the remaining sauce. Cover with 2 more lasagne sheets, then scatter spinach evenly over. Spread the ricotta mixture on top and cover with 2 more lasagne sheets. Spread with remaining sauce, then scatter over mozzarella and Parmesan to almost cover meat. Top with cherry tomatoes and some pepper, then cover loosely with foil.
- Bake for 35 mins, then remove foil and bake 5-10 mins more. Leave for a few mins, then scatter with basil and serve with salad.
Nutrition Facts : Calories 447 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Protein 38 grams protein, Sodium 0.96 milligram of sodium
MAKEOVER TRADITIONAL LASAGNA
I've never been quick to pass along my special recipes, but this one is so good that it's become our family's Christmas Eve tradition! -Michelle Behan, Littleton, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, Italian seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook noodles according to package directions; drain., In a small bowl, combine the eggs, cottage cheese, ricotta cheese, Parmesan and parsley. Spread 1 cup meat sauce into a 13x9-in. baking dish coated with cooking spray. Layer with 3 noodles, half of the cheese mixture, 1-1/3 cups sauce and 1/2 cup mozzarella cheese. Repeat layers. Top with remaining noodles and sauce., Cover and bake at 350° for 55-60 minutes or until bubbly. Top with provolone and remaining mozzarella cheese. Bake, uncovered, 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Sprinkle with additional parsley.,
Nutrition Facts : Calories 361 calories, Fat 15g fat (7g saturated fat), Cholesterol 133mg cholesterol, Sodium 634mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 3g fiber), Protein 32g protein.
EASY MEATLESS LASAGNA
You won't miss the meat with this easy, three-cheesy pasta dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Mix ricotta cheese, 1/2 cup Parmesan cheese, the parsley and oregano.
- Spread 2 cups of the pasta sauce in ungreased rectangular pan, 13x9x2 inches; top with 4 uncooked noodles. Spread ricotta cheese mixture over noodles. Spread with 2 cups pasta sauce and top with 4 noodles; repeat with 2 cups pasta sauce and 4 noodles. Sprinkle with 2 cups mozzarella cheese. Spread with remaining pasta sauce. Sprinkle with 1/4 cup Parmesan cheese.
- Cover and bake 30 minutes. Uncover and bake about 30 minutes longer or until hot and bubbly. Sprinkle with additional mozzarella cheese. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 515, Cholesterol 40 mg, Fat 2, Fiber 4 g, Protein 24 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1340 mg
EASY MEATLESS LASAGNA
Make and share this Easy Meatless Lasagna recipe from Food.com.
Provided by piranhabriana
Categories Oven
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix ricotta cheese, 1/2 cup Parmesan cheese, the parsley and oregano.
- Spread 2 cups spaghetti sauce in ungreased rectangular pan, 13x9x2 inches; top with 4 noodles.
- Spread cheese mixture over noodles.
- Spread with 2 cups spaghetti sauce and top with four noodles; repeat with 2 cups spaghetti sauce and 4 noodles.
- Sprinkle with 2 cups mozzarella cheese.
- Spread with remaining spaghetti sauce.
- Sprinkle with 1/4 cup Parmesan cheese.
- Heat oven to 350, cover with aluminum foil and bake 30 minutes.
- Uncover and bake about 30 minutes longer or until hot and bubbly.
- Sprinkle with mozzarella cheese.
- Let stand 15 minutes before cutting.
Nutrition Facts : Calories 514.4, Fat 22.5, SaturatedFat 11.2, Cholesterol 61.7, Sodium 1382.9, Carbohydrate 52.2, Fiber 2, Sugar 19.8, Protein 25.3
RECIPE MAKEOVER-VEGAN LASAGNA
I am taking a "Healthy" Cooking class, sponsored by the university where I work. One assignment was to make-over a recipe to be more health conscious. Because I am a vegan, and unfortunately can't eat many of the dishes prepared in the class each week, I decided to make over the recipe VEGAN. The original recipe was a lasagna with a meat and cheese layer. I have substituted the full fat ricotta cheese layer with my Tofu Basil Ricotta and the "meat" layer with a vegan version of my grandmother's homemade ravioli filling (traditionally a mixture of ground beef, pork sautéed with onions, garlic, spinach and spices) This was also the first time I used the "no-bake" lasagna noodles! : >
Provided by Kozmic Blues
Categories European
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 375°F.
- For the Tofu Ricotta (see also my recipe #279343):.
- In a large bowl, mush the tofu up with your hands, till it's crumbly.
- Add lemon juice, garlic, salt and pepper and basil.
- Mush with hands again, this time you want it to get very mushy so squeeze through your fingers and mush until it reaches the consistency of ricotta cheese. May take 2-5 minutes.
- Add olive oil, stir with fork (olive oil is sticky).
- Add nutritional yeast and combine all ingredients well.
- Cover and refrigerate until ready to use.
- For the "meat" layer:.
- In a large pan over medium heat, sauté the chopped onions in the olive oil until slightly tender.
- Add garlic and sauté until fragrant.
- Add the dried Italian seasoning and crushed red pepper, if using, and stir to coat onions/garlic evenly.
- Next add the dried textured vegetable protein (TVP). It will begin to absorb ALL the liquid in the pan.
- Add a splash or two of the vegetable stock and stir to coat all the TVP with the garlic/onions.
- Next add the tamari, which will give the TVP it's darker color.
- Stir to coat, add the nutritional yeast then slowly add the vegetable broth, and slowly stir as the liquid absorbs.
- Lower the heat and let simmer for 5-7 minutes.
- Add the chopped spinach and stir to incorporate evenly.
- Keep mixture on low until ready to assemble.
- Layer you lasagna as you wish.
- If using the "no bake" noodles, be sure to use plenty of sauce on each layer to soak into the dry sheets.
- 1-2 cups sauce on the bottom of pan, layer of dry noodles, layer of 1/2 "meat" spinach mixture, layer of sauce.
- Then layer of noodles, layer of vegan ricotta, layer of sauce.
- Layer of noodles, layer of second 1/2 of "meat" spinach mixture, layer of sauce, then top with noodles and sauce.
- Cover with foil and bake in oven for 1 hour.
- Remove and let sit for 20 minutes before serving.
- Can be topped with vegan "parmesan cheese".
Nutrition Facts : Calories 153.7, Fat 6.4, SaturatedFat 1, Sodium 765.4, Carbohydrate 17.4, Fiber 3.1, Sugar 10.3, Protein 9
MEATLESS LASAGNA
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 30m
Yield 3 large or 4 small servings
Number Of Ingredients 9
Steps:
- Briefly saute minced garlic in large skillet in its own oil. Add puree, leaves from fresh basil or dried basil and mushrooms. Cook over low heat while preparing tofu.
- Wash tofu and slice through the middle to make 8 equal pieces. Arrange 4 slices of tofu on tomato sauce. Top with cottage cheese, spinach leaves and remaining 2 slices of tofu. Sprinkle with pepper and spoon some of tomato sauce over tofu sandwiches. Arrange slices of cheese on top.
- Cover and cook 10 to 15 minutes over medium heat. Check once or twice and if sauce is becoming too thick, add 2 or 3 tablespoons water.
Nutrition Facts : @context http, Calories 345, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 16 grams, Fiber 6 grams, Protein 32 grams, SaturatedFat 6 grams, Sodium 763 milligrams, Sugar 14 grams, TransFat 0 grams
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