| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Lean ground beef |
| 2 |
|
Onions; chopped |
| 2 |
|
Cloves garlic; minced |
| 1 |
cn |
(19 oz) tomatoes (undrained) |
| 1 |
c |
Water |
| 1 |
cn |
(5-1/2 oz) tomato paste |
| 2 |
ts |
Oregano |
| 1 |
ts |
Basil |
|
|
Pepper |
| 9 |
|
Lasagna noodles (I use the precook ones) |
| 2 |
c |
Skim or 2% cottage cheese |
| 2 |
c |
Shredded part-skim mozzarella cheese |
| 1 |
|
Egg; lightly beaten |
| 1/2 |
c |
Freshly grated Parmesan cheese |
INSTRUCTIONS
Here is my favorite healthy lasagna recipe. It is from Anne Lindsay
"Lighthearted Everyday Cooking". You can make it with precook lasagna
noodles or cook them yourself. You can also make this one with zucchini or
beef. They are both delicious. Enjoy.
In large nonstick skillet or Dutch oven, cook beef over medium heat for
about 5 minutes or until browned, breaking up with a fork; pour off fat.
Add onions and garlic; cook for 3 to 5 minutes or until softened. Add
tomatoes, breaking up with a fork, Add water, tomato paste, oregano and
basil; bring to a boil. Reduce Heat to medium-low until mixture has
spaghetti sauce consistency. Season with pepper to taste. If too acidic,
add 1 tsp granulated sugar to taste.
In large pot of boiling water, cook lasagna noodles for 10 to 12 minutes or
until tender but firm. Drain and rinse under cold water; drain well.
Combine cottage cheese, mozzarella, egg and half of the parmesan.
Cover bottom of 13 x 9 (3.5L) baking dish sparingly with some of the tomato
sauce; top with layer of lasagna noodles. Cover with half of the cheese
mixture. Repeat with remaining sauce, noodles and cheeses to make 3 layers
of each; than a final layer of tomato sauce. Sprinkle with remaining
Parmesan cheese.
Bake, uncovered in 350 F (180 C) oven for 45 minutes or until hot and
bubbly. Remove from oven and let stand for 5 to 10 minutes before serving.
Makes 8 servings.
Vegetarian Lasagna
Follow recipe above but omit beef (and egg if desired). Instead in a
nonstick pan, heat 1tbsp vegetable oil over medium heat; add shredded
unpeeled zucchini and 3/4 lb (375 g) coarsely chopped mushrooms along with
onions and garlic. Cook until tender. Continue with recipe above.
Per Serving Calories 389, 13 g total fat, 3 g fiber, 31 g protein, 36 g
carbohydrate, 73 mg cholesterol, 617 mg sodium, 656 mg potassium
Per Serving (Vegetarian with egg) 352 Calories, 11 g total fat, 5 g fiber,
25 g protein, 41 g carbohydrate, 52 mg cholesterol, 599 mg sodium, 913 mg
potassium
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Diane & Mike
<spangen@agt.net> on Nov 10, 1997
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