lasagna

FriedPicklePrincess

I would like to make lasagna tomorrow and was wondering if anyone had any good recipes? I need something hearty with lots of veggies and gooey cheese - meat isn't a big deal in my family. And since my fiance wants "real" food it has to taste good!

kcdrake

I don't have a recipe, but a trick I love to do with Lasagna is to put slices of low-fat cheese (swiss or provolone are my favorites) over the ricotta mixture. That helps get that good gooey cheese without loading in too many extra calories.

DrBorkBork

I'm making Lasagna for dinner tomorrow, too!

I found this recipe on a low sodium site:

8 oz. Lasagna Pasta noodles, cooked
1 Pound Lean Ground Beef (320mg sodium)-- I will be using ground turkey
1 Container (750g) Pomi Chopped Tomatoes (60mg sodium)-- will be using fresh tomatoes
1 Cup Ricotta cheese (207mg sodium)
2 Tablespoons grated Parmesan cheese (186mg sodium)
1/2 Pound Part Skim Milk Mozzarella Cheese, shredded-- got a bag of low sodium shredded mozza
1 Cup diced Onions
4 Cloves Garlic, finely chopped
1/2 Teaspoon Oregano
4 Tablespoons fresh Basil, chopped
1/2 Teaspoon ground Black Pepper
2 Tablespoons Olive Oil

Cook Lasagna noodles according to package directions
or until tender but firm. Drain and set aside.
Prepare the Lasagna sauce in a large pan or skillet,
over medium to high heat, saute the garlic and onion
in the olive oil for about 3 to 4 minutes.
Add the ground beef, oregano, AlsoSalt and black pepper
and saute for 10 minutes.
Add the white wine and cook an additional 2 to 3 minutes
until the wine is practically evaporated.
Add the Pomi tomatoes, oregano and basil, lower heat and
simmer the sauce for about 35 to 40 minutes.
Well grease a 9x12 baking pan and arrange the first layer of
lasagna noodles with a layer of the beef and tomato sauce,
ricotta cheese, parmesan cheese and mozzarella cheese.
Add alternating layers of noodles, sauce and cheese.
When pan is full, finish up with a top layer of sauce.
Sprinkle with parmesan cheese and bake in a pre-heated
oven at 400 degrees for 30 minutes.

Sunsh1ne

I saw one recipe that switched spinach noodles for regular, and bechamel sauce for cheese. The whole thing was topped on the plate with loads of barely-steamed spinach and looked absolutely dreamy.

When I do veggie lasagna I chop up eggplant, zucchini, yellow squash, red and green peppers and whatever else I have in the fridge; get it pretty fine (though still coarser than ground beef) and put it in a colander with a tiny bit of salt to draw out the excess moisure that makes it soupy. Toss it with some tomato sauce, chopped tomatoes, and cheese and it's good to go.