Low-Fat Vegetable Lasagna Recipe
Ingredients:
8 ounces of lasagna sheets
1 pack of chopped frozen spinach; drained after thawed
1 zucchini (small); shredded
1/8 tsp of nutmeg
1 large egg
1 Tbsp of oil
1/4 c of grated cheese (Parmesan)
1/8 tsp of pepper (white)
2 ounces of shredded cheese (Mozzarella)
1/2 c of carrots; shredded
A pint of noon-fat cheese (Cottage)
1 onion (small); chopped
1/2 c of chicken stock
1 Tbsp of flour
1/2 tsp of salt
Instructions:
Follow package instructions in cooking lasagna, drain then transfer into waxpaper to completely cool. You mix 1 & 1/2 c cottage-cheese, Mozzarella, veggies, egg & salt in mixing bowl. Cut noodles to beautifully fit in 8×8-inch bake dish. Put one lasagna layer at the dish’s bottom .
You spread one-half of cheese mix then cover w/ smaller lasagna ends. Spread w/ the rest of cheese mix then w/ rest of the noodles. Saute the onions in heated oil in skillet ’til tender. You add the nutmeg, flour and pepper. Pour over chicken stock & rest of cheese then cook, stir constantly about 2 minutes. You add more stock as necessary ’til it achieves a medium-sauce consistency.
You spread mixture all over your lasagna then sprinkle it w/ Parmesan. Have it covered w/ aluminum then bake about 45 mins at three hundred fifty degrees Fahrenheit.
Remove the cover & bake ’til browned lightly. Allow to completely cool prior to serving.
>> Low-Fat Vegetable Lasagna Recipe
Low-Fat Turkey Lasagna Sauce Recipe
Ingredients:
1 pound of turkey (ground)
1 small onion; chopped
3 peeled tomatoes; chopped
Pepper (black)
2 Tbsps of chopped oregano
1 c of red dry wine
2 Tbsps if veggie oil
2 cloves garlic; minced
6 ounces of tomato-paste
1 Tbsp of chopped basil (fresh)
Instructions:
Have the oil heated in thick skillet w/ lid. You saute the garlic & onions for about 4-5 mins ’til limp. You then add the turkey & cook, break up for it to crumble.
Add the rest of the ingredients then allow to simmer about 1 hr. You add some water as necessary for the sauce not to be extremely dry.
Allow to stand for 15 mins prior to pouring over your pasta.
>> Low-Fat Turkey Lasagna Sauce Recipe
Low-Fat Lasagna Recipe
Ingredients:
10 ounces of cooked lasagna sheets
8 ounces of mushroom pcs; drained
30 ounces of spaghetti-sauce
16 ounces of fat-free cheese
1/2 pound of extra-lean beef (ground)
1 onion (small); chopped
2 peeled carrots (medium); shredded
8 ounces of part-skimmed cheese (Mozzarella)
Instructions:
Follow package instructions in cooking lasagna, drain then set it aside. Have meat cooked in small skillet ’til browned then drain the excess fat, place beef in small colander. Have it rinsed w/ heated water. You add the onions & mushrooms into cooked beef.
You layer 1/3 of noodles in 9×13x2-inch bake pan. Top w/ 1/2 meat mix, 1/2 cottage-cheese, 1/2 shredded carrots, 1/2 Mozzarella & 1/3 of sauce. You repeat the layers ending w/ the sauce.
Have it cooked w/o cover for about 35 mins at three hundred fifty degrees Fahrenheit. Remove the pan from the oven then cover it w/ foil. Allow to stand for 20 mins prior to serving.
>> Low-Fat Lasagna Recipe
American Lasagna Recipe
Ingredients:
2 & 1/4 pound of lean beef (ground)
3/4 tsp of garlic seasoning
3/8 tsp of crushed red-pepper
3 Tbsps of flaked parsley
24 ounces of tomato-sauce
3 beaten eggs (large)
3 pounds of cooked lasagna-noodles
3/4 c of cheese (Parmesan)
1/3 c of onion; minced
4 tsps of salt
1 Tbsp of oregano
2 & 1/4 c of heated water
18 ounces of tomato-sauce
3 pounds of cream-style cottage cheese
12 ounces of processed cheese (Cheddar); shredded
Instructions:
Line 4 bake pans (8×8x2″) w/ heat-resistant wrap. Provide an allowance for folding over its top.Allocate 1/4 of your recipe for 1 pan. Crumble the beef then cook ’til browned lightly. Stir the onions in. Cook ’til onion becomes tender. You drain excess fat off then add the tomato-sauce & paste, seasonings & water. Let it simmer slowly for about 5 mins, stir occasionally.
Blend the eggs w/ cottage-cheese in separate bowl. In every pan, you spread one single layer of meat mix then add one layer of noodles, meat mix, cheese mix, processed- cheese & Parmesan. Repeat the layers ’til all of ingredients consumed. Pack this dish tightly in order to minimize air-pockets.
For serving: Preheat the oven into 400 degrees F. Have the wrapper removed. Have it baked for about 30 mins or ’til sauce is bubbly. For Freezing: Cool it for about 30 mins at room-temp. Completely wrap the dish w/ heat-resistant wrap. Put the wrap edges together & fold it many times.
Fold wrapper ends over then seal w/ freezer-tape. Label accordingly. Freeze food for 10 to 12 hrs before you remove them from pans.
>> American Lasagna Recipe
Low-Fat Corn Lasagna Recipe
Ingredients:
1 & 1/2 c of part-skimmed Mozzarella cheese
15 ounces of non-fat Ricotta cheese
1 tsp dried leaves of oregano
1/4 tsp of black pepper
9 sheets of lasagna noodles
10 ounces of corn
1 large egg
1 tsp of salt
27 & 1/2 ounces of prego
1 c of water
Instructions:
Have the oven preheated to three hundred twenty-five degrees Fahrenheit. Prepare a 9×13-inch bake dish then spray w/ vegetable cooking spray.
Combine the corn, mozzarella , egg, ricotta, salt, oregano & pepper in medium bowl. Line the bake dish’s bottom w/ 3/4 cup of the sauce.
You layer one-half of the lasagna sheets then top w/ one-half of the cheese mix. Repeat layers ending w/ sauce. Slowly pour the water to surround the edges then sprinkle w/ mozzarella.
Have pan covered w/ foil then baked lasagna for 1 & 1/4 hours. Allow to rest for 10-15 mins prior to serving.
>> Low-Fat Corn Lasagna Recipe