LIGHTER LASAGNA
A lighter version of a classic. If you want to use regular lasagna noodles and boil them first, omit the vegetable juice.
Provided by ZOO66
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Mix the spinach, cottage cheese, and egg in a large bowl.
- Place a large skillet over medium-high heat, and coat with nonstick cooking spray. Cook the onion, garlic, mushrooms, and carrot until the onion is soft, about 5 minutes. Add the ground turkey, and stir until cooked through, about 5 minutes. Pour the pasta sauce and water into the skillet. Season with rosemary,oregano, and basil. Simmer sauce for 10 minutes.
- Spray a 9x13 baking pan with nonstick cooking spray. Spread 1/3 of the sauce on the bottom of the pan, and top with 3 noodles. Spoon an additional 1/3 of the sauce on the noodles; top with the spinach mixture. Sprinkle with 1/2 of the mozzarella cheese. Top with remaining 3 noodles and the rest of the sauce. Pour the vegetable juice evenly over the lasagna, and top with the remaining mozzarella. Cover the dish with foil.
- Bake in the preheated oven for 45 minutes. Remove foil, and bake for an additional 10 minutes. Remove from oven and let lasagna rest for 10 to 15 minutes before serving.
Nutrition Facts : Calories 263.2 calories, Carbohydrate 24 g, Cholesterol 73.9 mg, Fat 9.2 g, Fiber 2.6 g, Protein 25.4 g, SaturatedFat 3.6 g, Sodium 663.1 mg, Sugar 6.4 g
MEXICAN LASAGNA LITE
This is a lower-fat version of a popular Tex-Mex style casserole. You can increase or decrease the number of tortillas used in order to fit your tray. I'm obviously using low- and no-fat ingredients which can be substituted successfully with full fat versions with great results. If needed, this can all be prepared ahead of time and refrigerated to store. Hope you enjoy!
Provided by Katherine Howley
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Brown ground turkey in a skillet over medium heat, breaking it up into crumbles as it cooks, about 10 minutes. Stir in taco seasoning mix and water, bring the mixture to a boil, and reduce heat to low. Simmer turkey mixture until thickened, about 5 minutes. Stir in chopped green chilies and remove from heat.
- Spread a scant 2/3 cup enchilada sauce evenly over the bottom of an 8x10-inch baking dish; top sauce with 4 tortillas, overlapping if necessary. Spread tortillas with half the sour cream, half the refried beans, half the turkey mixture, and 1/3 the cheese blend. Top with another 2/3 cup enchilada sauce and 4 more tortillas. Firmly press down on tortillas to compact the layers beneath.
- Repeat layers, spreading remaining sour cream, refried beans, turkey mixture, 1/3 the cheese blend and 2/3 cup enchilada sauce onto tortillas. Top with remaining 4 tortillas; press down as before. Finish layering casserole with remaining 2/3 cup enchilada sauce and remaining 1/3 the cheese blend.
- Bake casserole uncovered in the preheated oven until the cheese topping is melted and bubbling and casserole is hot, about 20 minutes.
Nutrition Facts : Calories 467.9 calories, Carbohydrate 50.4 g, Cholesterol 79.8 mg, Fat 11.9 g, Fiber 8.2 g, Protein 40 g, SaturatedFat 4.7 g, Sodium 1751.1 mg, Sugar 6.7 g
LITE LASAGNA
Light on calories and fat, but definitely not on taste! This is just like traditional lasagna but with a few changes to ease the diet-conscious mind.
Provided by catercow
Categories One Dish Meal
Time 1h45m
Yield 8-9 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oven to 375 degrees F.
- Brown the turkey meat, drain and rinse and season with desired seasonings (I find Italian seasonings and garlic work best).
- Simmer the spaghetti sauce on low heat, covered. Stir in chopped onions, scallions, and bell pepper as well as seasonings (basil, salt, pepper).
- Stir in the cooked and rinsed turkey meat and allow to simmer until bubbling.
- Prepare a lasagna pan (14 by 9, I believe) by placing one layer of 5 lasagna noodles, a layer of sauce, a layer of cottage cheese and then a layer of cheddar cheese.
- Repeat for a second layer.
- Bake in the oven for one hour, removing during the last ten minutes to sprinkle more cheddar cheese on top.
- Serve with garlic bread and salad and enjoy!
LASAGNA LITE
This is my version of a light lasagna recipe found in Self magazine. It can be frozen in individual size portions for later use. To further reduce fat, the ground turkey breast can be cooked separately and then rinsed with water and pressed dry before adding to the sauce.
Provided by _Pixie_
Categories Poultry
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Spray a large nonstick frying pan with vegetable cooking spray.
- Cook onion and garlic for several minutes stirring constantly.
- Add turkey and cook (crumbling the meat fine) until barely done about 4 minutes (if using precooked rinsed meat you don't need to cook for 4 minutes, just go to the next step).
- Add the mushrooms and cook for another 2-3 minutes.
- Add the green pepper, tomato, tomato sauce, oregano, basil, parsley and pepper and simmer 2-3 minutes.
- Remove frying pan from heat.
- While the sauce is cooking, cook noodles in a large pot of boiling water that has been sprayed with vegetable cooking spray until al dente.
- Drain noodles and rinse with cold water and drain.
- In a bowl, combine ricotta and chives, mix in spinach.
- Spray a 9x13-inch baking pan with vegetable cooking spray.
- Arrange 3 lasagna noodles on the bottom of the pan.
- Spread evenly with one third of the ricotta mixture, then one third of the turkey mixture, and sprinkle with one third of mozzarella.
- Repeat twice with remaining ingredients.
- Bake for about 25 minutes or until cheese bubbles.
- Cool at least 5 minutes before cutting.
100-LAYER LASAGNA RECIPE BY TASTY
Here's what you need: butter, flour, milk, salt, black pepper, nutmeg, olive oil, onion, carrot, celery, ground beef, tomato sauce, tomato paste, chicken stock, salt, black pepper, no-boil flat lasagna noodles, grated parmesan cheese, fresh chives
Provided by Alvin Zhou
Categories Dinner
Yield 20 servings
Number Of Ingredients 19
Steps:
- Lay down about 6 feet (1.8 meters) of tinfoil on a flat surface. Place place 4 clusters of 2 lasagna noodles towards the left half of the foil sheet, leaving about a ½-inch (1 cm) gap in between each cluster.
- Fold the right half of foil over the noodles, pressing flat. To help you see where the noodles are, run your finger along the edges of the noodles to create a rough outline in the foil.
- Fold the top and bottom flaps of foil over, creasing and pressing flat.
- Flip the foil sheet onto the table so that it's now standing, then arrange into a square box, using the 4 groups of noodles as a visual guide. Fold and crease over any excess foil to join the ends together, then set aside.
- In a large pot, melt the butter over medium heat.
- Whisk in the flour, cooking until the mixture reaches a light golden color.
- Slowly drizzle in the milk and bring to a boil, whisking constantly until smooth. Mix in salt, pepper, and nutmeg. Bring to a boil.
- Transfer the béchamel to a large bowl and press plastic wrap onto the surface of the sauce to prevent a skin from forming. Set aside.
- Heat oil in a very large pot over high heat. Once the oil begins to shimmer, add the onions, carrots, and celery and cook until the vegetables have started to sweat but aren't browning.
- Add in the ground beef and use a wooden spoon or spatula to break up the meat into small pieces.
- Cook the beef, stirring occasionally, until half of the liquid has evaporated.
- Add in the tomato sauce, tomato paste, chicken stock, salt, and pepper, stirring to combine evenly and breaking up any last lumps.
- Turn down the heat to low, and simmer, covered, for about 2 hours.
- Preheat oven to 350°F (180°C).
- To assemble, line a greased 9x9-inch (23x23-cm) square baking pan with 2 sheets of foil that extend over the sides.
- Spread a thin layer of béchamel on the lined baking pan and top with 2 lasagna noodles. Spread a thin layer of meat sauce evenly across the noodles, followed by a thin layer of béchamel. Repeat the layering process, following the order of: 2 noodles, meat sauce, and béchamel. Alternate the direction of the lasagna sheets after every layer.
- After 50 layers, place the foil box over the lasagna, helping it stay upright and stable.
- Continue with the layering process until the 99th layer.
- Sprinkle Parmesan on top, then cover the whole lasagna with foil.
- Bake for about 1½ hours, uncovering the foil halfway, until the top is a deep golden brown.
- Cool for at least 2 hours, then carefully lift out the lasagna with the foil sleeves onto a large cutting board.
- Peel away the foil walls, then sprinkle the top of the lasagna generously with chives.
- Cut and serve.
- Enjoy!
Nutrition Facts : Calories 914 calories, Carbohydrate 55 grams, Fat 45 grams, Fiber 5 grams, Protein 52 grams, Sugar 16 grams
LASAGNA ROLLS LITE
Lite being a relative thing, that is--this is a lower-fat version of Giada De Laurentiis' Lasagna Rolls recipe as seen on the Food Network Show "Everyday Italian".
Provided by Columbus Foodie
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- To make the sauce, melt the butter over medium-low heat, and then add the flour and whisk for 3 minutes.
- Increase the heat to medium-high and whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes.
- Whisk the salt, pepper, and nutmeg into the bechamel sauce.
- Preheat the oven to 450°F.
- Whisk the ricotta, spinach, 1 cup of the Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
- Cook the noodles in a large pot of boiling salted water until the noodles are al dente.
- Drain, and then arrange noodles in a single layer on a baking sheet to prevent them from sticking.
- Butter a 13x9x2 inch glass baking dish.
- Pour the bechamel sauce into the bottom of the baking dish.
- Lay out 4 lasagna noodles on a work surface, and spread about 3 tablespoons of ricotta mixture evenly over each noodle.
- Starting at one end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture.
- Spoon the marinara sauce over the lasagna rolls, and then sprinkle them with the mozzarella and the remaining 2 tablespoons of Parmesan cheese.
- Cover tightly with foil, and bake until heated through and the sauce and bubbles, about 20 minutes.
- Uncover and bake until the cheese on top becomes golden, about 15 minutes longer.
- Let stand for 10 minutes.
Nutrition Facts : Calories 450.9, Fat 17, SaturatedFat 9, Cholesterol 77.7, Sodium 1256.2, Carbohydrate 50.6, Fiber 3.4, Sugar 11.7, Protein 24
SEAFOOD LASAGNA II
This super rich, Alfredo based seafood lasagna is a huge hit in our family. It takes a while to prepare, but it is well worth it!
Provided by Sara Van Noy
Categories World Cuisine Recipes European Italian
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large saucepan over medium heat. Sautee garlic and mushrooms until tender. Pour in 2 jars Alfredo sauce. Stir in shrimp, scallops and crabmeat. Simmer 5 to 10 minutes, or until heated through. In a medium bowl, combine ricotta cheese, egg and pepper.
- In a 9x13 inch baking dish, layer noodles, ricotta mixture, Alfredo mixture and shredded cheese. Repeat layers until all ingredients are used, ensuring that there is shredded cheese for the top.
- Bake uncovered in preheated oven for 45 minutes. Cover, and bake 15 minutes.
Nutrition Facts : Calories 764.3 calories, Carbohydrate 44.4 g, Cholesterol 182.7 mg, Fat 46 g, Fiber 2 g, Protein 45.7 g, SaturatedFat 21.7 g, Sodium 1726 mg, Sugar 6.9 g
LIGHTER WHITE SAUCE CHICKEN LASAGNA
Make and share this Lighter White Sauce Chicken Lasagna recipe from Food.com.
Provided by Haversac
Categories Chicken
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter in a large saucepan over low to medium heat and cook the onion and garlic in the butter until tender, stirring frequently.
- In a large bowl, mix together cream of chicken soup, sautéed onions and garlic mixture, sour cream, garlic powder, onion powder, oregano, basil, pepper, poultry seasoning, and 1/4 cup of shredded Parmesan cheese, and all of the cubed chicken.
- In a 9x13 inch casserole dish start layering as follows: place 3 lasagna noodles at bottom of dish, and spread half of the chicken mixture over the noodles, 1/2 of the mushrooms, and 1/2 of the spinach. Sprinkle 1/4 cup of grated parmesan cheese and 1/4 cup of mozzarella over the top.
- Create another layer by repeating above step.
- Use last 3 noodles to cover the second layer, and spread the entire top of the lasagna with the remaining 1 1/2 cups of shredded mozzarella and remaining 1/4 cup of parmesan.
- When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes @ 350 degree F (175 degrees C).
- Remove foil and continue baking, for another 15-20 minutes or until cheesee browns nicely.
- Let stand 10 minutes before serving, so lasagna can set as cheese cools (I usually let it set overnight, to allow for easier cutting).
- Sprinkle parsley over dish before serving.
- (Can cut recipe in half and use a 8x8 pan as well. Freezes nicely!).
BEST LASAGNA
Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. -Pam Thompson, Girard, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts : Calories 519 calories, Fat 27g fat (13g saturated fat), Cholesterol 109mg cholesterol, Sodium 1013mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 35g protein.
LIGHTER SIMPLE LASAGNA ROLL UPS
These delicious rolls use low-fat cheeses, egg whites, and whole wheat lasagna noodles to increase their nutrition. The noodles are rolled around a ball of filling, as opposed to spreading the filling over the noodle. The technique is quicker and not as messy and results with nice looking cannoli-type roll.
Provided by Terri1984
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until cooked through, about 8 minutes. Drain.
- Brown ground turkey with garlic in a nonstick skillet over medium heat, breaking the turkey up as it cooks, until no longer pink, about 10 minutes. Stir spinach, chives, oregano, parsley, and basil into ground turkey mixture, cook until heated through, and remove from heat.
- Lightly beat egg whites in a bowl and mix ricotta, feta, and Parmesan cheeses into beaten egg whites. Season with black pepper. Stir ground turkey mixture into cheese mixture.
- Lay cooked lasagna noodles flat onto a sheet of waxed paper. Divide filling into 8 equal portions and roll the filling into balls. Place a filling ball on one end of a noodle and roll the pasta up around the filling; repeat with remaining noodles and filling.
- Spread a thin layer of pasta sauce over the bottom of a 9x13-inch baking dish; place rolls into dish with seam sides down. Pour remaining pasta sauce over rolls and sprinkle with Cheddar cheese. Cover dish with aluminum foil.
- Bake in the preheated oven until cheese topping has melted and the sauce is bubbling, about 40 minutes.
Nutrition Facts : Calories 637.3 calories, Carbohydrate 70.1 g, Cholesterol 86.7 mg, Fat 21.6 g, Fiber 10.9 g, Protein 44.3 g, SaturatedFat 9.5 g, Sodium 1281.4 mg, Sugar 19.5 g
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