Usually, I make it with the meat, but went vegetarian style this week. When I was at the grocery store, I thought I had meat at home, but when I got home, I realized that I didn't, and I wasn't going back out to the store! For some reason, I really like how this recipe came out this time. Unfortunately, I forgot to take a photo...so here's the recipe.
First Place Stay Slim Lasagna
Ingredients:
- 1/2lb. ground turkey or beef
-1/4c. plus 2 Tbs. chopped onion (reserve 2 Tbs. for spinach/cheese layer)
- 1 1/2 clove garlic, finely chopped
- 1/2 tsp. Italian dressing
- 1/2 tsp. basil
- 1 Tbs. dried parsley
- 1/2 tsp. crushed red pepper (optional)
- salt and pepper to taste
- 6 lasagna noodles
- 1 (6oz.) can tomato paste + 1 can water
- 1 c. sliced fresh mushrooms
- 10 oz fresh or frozen spinach leaves, chopped
- 6 oz. low fat ricotta cheese
- 6 oz. mozzarella cheese, shredded (reserve 3 oz. for top)
Steps for preparation:
- Saute turkey or beef, onion, and garlic. Add seasonings, tomato paste, and water. Simmer about 10 minutes. Stir in mushrooms.
- Steam fresh spinach, 2 Tbs. onion and 1/2 clove garlic, stirring occasionally until spinach is wilted. Using wire strainer, mash out excess liquid. (For frozen spinach, thaw and mash out excess water.) Add 1/4 tsp black pepper if desired. Stir until well blended. Mix in ricotta and 3 oz. mozzarella.
- Boil 6 lasagna noodles until tender; drain (or, if making this the night before, then don't boil the noodles...the liquids will soak into the dry noodles and cook with no problem).
- In a 9x9 square or 7x11 casserole dish, layer 3 noodles; 1/2 meat mixture; entire spinach and cheese layer; 3 noodles; remaining meat mixture. Top with 3 oz. mozzarella.
- Bake at 350 degrees for 30 minutes.
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