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!
Ingredients:
lasagna noodles
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)
Preparation:
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.
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)
Preparation:
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.
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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