Classic Light Lasagna

Yield: 8 servings

Prep Time: 40 min

Cook Time: 1 hour 10 min

Ingredients:

1 1/2 cups coarsely chopped onion
3/4 cup coarsely chopped celery
1/2 cup coarsely chopped carrot
4 garlic cloves, peeled
1 tablespoon olive oil
1 tablespoon unsalted tomato paste
1 ounce diced pancetta
1 pound ground turkey breast
1/4 cup white wine
3/4 teaspoon kosher salt
3/4 teaspoon crushed red pepper
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1 cup 1% low-fat milk
1/2 cup chopped fresh basil
One 28-ounce can crushed tomatoes, undrained
cooking spray
1 1/2 cups part-skim ricotta cheese
6 ounces shredded part-skim mozzarella cheese, divided (1 1/2 cups)
1 large egg, lightly beaten
6 cooked lasagna noodles

Directions:

1. Prepare the sauce: Place onion, celery, carrot and garlic in a food processor; pulse until coarsely ground. Heat a medium saucepan over medium-high heat. Add oil to the pan; swirl to coat. Add tomato paste and pancetta; cook 1 minute, stirring constantly. Add turkey, and cook 4 minutes, stirring to crumble. Add wine; cook 2 minutes or until liquid evaporates, scraping pan to loosen browned bits. Add onion mixture, salt, red pepper, oregano and black pepper to the pan, and cook 3 minutes, stirring occasionally. Add milk and basil; cook 3 minutes, stirring occasionally. Stir in tomatoes; reduce heat, and simmer 20 minutes.

2. Preheat oven to 425 degrees F. Spray a 13x9-inch glass or ceramic baking dish with nonstick spray.

3. Prepare the filling: In a medium bowl, combine the ricotta, mozzarella and egg.

4. Assemble the lasagna: Spread 3/4 cup of the sauce in the bottom of the prepared dish. Arrange 3 noodles over the sauce; top with half of the remaining sauce and half of the ricotta mixture (I spooned it on and gently spread it over the noodles). Repeat layers once, ending with the ricotta mixture. Sprinkle remaining 1/2 cup mozzarella evenly over the top.

5. Bake for 35 minutes. If your cheese is not golden brown already, you can preheat the broiler and broil the lasagna for 2 minutes (mine was already toasted, so I skipped this step). Let stand for 10 minutes before serving.

Nutritional Information per serving:
Serving size: 1/8th of the recipe
Calories per serving: 364
Fat per serving: 13.2g
Saturated Fat per serving: 6g
Sodium per serving: 644mg
Fiber per serving: 3.8g
Protein per serving: 30.9g
Cholesterol per serving: 75mg
Carbohydrates per serving: 31.4g

WW POINTS per serving:
Points Plus Program: 9 Old Points Program: 8

source : http://www.recipegirl.com/2014/10/27/classic-light-lasagna/

Hot and Spicy Lasagna

A few years ago, and I mean quite a few years ago, my daughter was still about 2 or 3 years old, and we had gone to Oklahoma to visit my mother in law.

One of the things she made for us to eat, was her Hot and Spicy Lasagna.  I remember that I loved it so much and asked her for the recipe.  Instead of scribbling it down on a piece of paper, she actually bought me her church cookbook, which included this recipe plus a few others from her mother, sister and niece.  A real treasure for me.

I love this little book, I think that church cookbooks tend to hold some of the best homemade recipes.

I hope you enjoy this recipe as much as we do.

Hot and Spicy Lasagna

Credit: Pat Bourland

1 lb. hot sausage
1 clove garlic, minced
1 Tbsp basil flakes
1 1/2 tsp. salt
1 can (10 oz) diced tomatoes and green chiles
2 (6 oz) cans tomato paste
10 oz. lasagna noodles
24 oz. creamy cottage cheese
1/2 c. grated Parmesan
2 beaten eggs
1/2 tsp. pepper
2 Tbsp. parsley flakes
1 lb. Mozzarella cheese, sliced

Brown sausage slowly;  spoon off excess fat.  Add garlic, basil, flakes, salt, tomatoes and green chilies and tomato paste;  simmer, uncovered for 30 minutes, stirring occasionally.  Cook noodles in large amount of boiling water until tender;  drain.  Rinse;  drain again.

Combine remaining ingredients except Mozzarella cheese.  Place 1/2 of the noodles in 13 x 9 x 2 inch baking dish;  spread 1/2 of the cottage cheese filling over noodles.  Add 1/2 of the Mozzarella cheese and 1/2 of the meat sauce.  Repeat layers.  Bake at 375 for 30 minutes.

source : http://fullbellies.blogspot.com/

{ Skillet Lasagna }

Lasagna!

If there is one thing we all enjoy, is a plate of gooey, cheesy, hot lasagna.  There is just something about it, it screams comfort food.

Usually it involves quite a long preparation process, and truth be told, it's always worth the time when you see it sitting there on your plate....stacked and those beautiful layers just waiting to be dug into.

But sometimes I want the taste of a good lasagna, only made in a fraction of the time, and if I can pile it all in one skillet, then even better.

This is a quick dish to make on a weekday, pair it with a slice of Foccacia, and your family will think you are superwoman.

Skillet Lasagna

Adapted from:  The Realistic Nutritionist

Ingredients:

1 1/2 tablespoons extra virgin olive oil
1 large onion, chopped
1 cup mushrooms, chopped
2 garlic cloves, minced
2 (14.5 oz) cans Italian diced tomatoes, drained
1/4 cup tomato sauce
3 basil leaves, chopped
1/4 teaspoon black pepper
1 teaspoon sea salt
1/2 cup skim ricotta cheese
1/2 cup part skim mozzarella cheese
3 tablespoons Parmesan cheese
About 6 ounces lasagna noodles, broken into thirds & fully cooked
2 tablespoons parsley (dried or fresh)

Directions:

Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add garlic and mushrooms and cook until garlic is fragrant, about one minute. Add in diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.
Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Stir in parsley. Cook about 2 more minutes, or until mixture is thick.
Serve immediately with additional basil or parsley.

source : http://fullbellies.blogspot.com/