Tuesday, April 26, 2011


Here is the lasagna I promised Corey I would make after I raved about it Thursday night.  My friend Lauren had us over for dinner and served this awesome, healthier version of meat & cheese lasagna.  All 5 of us girls finished off our large portions - it was seriously so good!

lasagna noodles
sauce (the link is Lauren's meat sauce recipe; or use a jar of store-bought sauce plus some ground meat mixed in; or use a jar of store-bought sauce, plus maybe some spinach or other veggies, for you vegetarians out there - I stuck with her recipe and it was awesome with ground turkey!)
15 oz. low fat ricotta cheese
1 egg, beaten
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Italian seasoning
2 cups parmesan cheese, shredded
2 cups mozzarella cheese (low fat, part skim)

Preheat oven to 350 degrees.

Cook about 8 noodles, al dente (a little undercooked),  Tip: To keep noodles from sticking to each other, add a little olive oil to the pot when you add the noodles.
Cook your meat sauce
while you cook pasta. If you're not using meat sauce recipe, heat store-bought sauce in a saucepan and cook meat or vegetables on a skillet. Add cooked meat to saucepan to simmer and absorb flavors.
In a small-medium sized bowl, combine beaten egg and ricotta cheese with salt, pepper and Italian seasoning. Mix well.
In another bowl, combine 2 cups mozzarella cheese (I used shredded, which was an entire bag) and 1 cup parmesan cheese.
In a 13x9 inch dish, begin layers: 2 cups meat sauce, 4 noodles, 1/2 ricotta cheese mixture, 1/2 shredded cheese mixture; (repeat) 2 cups meat sauce, 4 noodles, 1/2 ricotta cheese mixture, 1/2 shredded cheese mixture; remaining sauce plus 1 cup shredded parmesan cheese.
Cover with foil and bake for 40 minutes. After 40 minutes, uncover and bake for an additional 20 minutes, until cheese and sauce bubble.

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