Healthy Diabetic 4 Cheese Spinach Lasagna Ala Elswet Recipes

HEALTHY DIABETIC 4-CHEESE SPINACH LASAGNA ALA ELSWET

Steps:

• There are a lot of ingredients, but this is a very simple recipe almost anyone can prepare. Many people cannot use the type of lasagna noodles which one does not have to first boil, to use. The trick is to thoroughly cover the pasta sheets with sauce; without proper coverage, these sheets will not rehydrate correctly and you will be left with a mess! Begin with a 9" x 13" baking pan.
• Spray interior of pan lightly with olive oil flavored cooking spray and set aside.
• Preheat oven to 375F degrees.
• Lightly brown sausage/ground beef, stir pasta sauce and heat. Add in cubed fat free cream cheese and slow heat, stirring until melted. Set it aside; this is now your meat sauce.
• Beat the 3 eggs until well blended, add in the Parmesan cheese and blend. Add in 1 tablespoon italian seasoning and stir until evenly distributed. Set aside; this is your topping.
• In the 9x13 baking pan, begin with a 1/4 inch thick layer of your meat sauce. Working across the pan [as opposed to running it the long way], lay a single layer of lasagna noodles until the entire surface of the meat sauce layer is covered. Each layer should take 3 noodle sheets.
• Cover lasagna noodles with another 1/4 inch layer of meat sauce.
• Sprinkle cheddar cheese over meat sauce.
• Sprinkle 1/3 of the shredded spinach over the cheddar and top with 1/2 of your supply of sliced mushrooms, then the green onions, and half of your 2 ounces of minced black olives.
• Add another 1/4 inch layer of meat sauce, then another single layer of lasagna noodles, meat sauce, ricotta cheese this time, 1/3 of your spinach, the last of the mushrooms, and the last half of your minced black olives, reserving one tablespoon of the olives.
• Layer meat sauce, final layer of lasagna noodles, last of the meat sauce, your mozzarella cheese, and the last of your spinach.
• Take your topping mix [Parmesan, egg, and Italian seasoning] and gently spread over the top of the spinach layer with a spatula until evenly distributed. DO NOT STIR! Sprinkle with the last tablespoon of minced black olives.
• Cover pan with foil and slide into preheated oven. Bake for 50-60 minutes. Lasagna will be bubbly throughout.
• Remove foil and bake for an additional 5-7 minutes to lightly brown Parmesan topping, until cheese is melted.
• Serve with Recipe #174740, sliced, lightly buttered, and gently toasted.

FOUR CHEESE AND SPINACH LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of water to a boil over high heat and salt it generously. Add the lasagna noodles and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain.
• Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown. Add the spinach, season with salt and pepper and stir until the spinach dries out and the garlic is fragrant, about 3 minutes. Cool.
• Mix the cottage cheese, goat cheese, Parmesan/Pecorino, 2 cups of the mozzarella cheese, lemon zest, nutmeg, cayenne, and cooled spinach in a bowl. Season with salt and pepper, to taste. Stir in the egg.
• Cover the bottom of a 9- by 13-inch casserole with a thin layer of Tomato Sauce. Cover with 3 of the noodles placed side-to-side, but not overlapping. Top with a 1/4 of the cheese mixture and about a half cup of Tomato Sauce. Season lightly with salt and pepper. Repeat to make 2 more layers. Cover lasagna layers with remaining noodles, dollop remaining cheese mixture on top. Drizzle with remaining Tomato Sauce, then scatter the remaining 2 cups mozzarella on top. Bake, uncovered, until the lasagna is hot and bubbly, about 40 to 45 minutes. Let lasagna stand for 10 minutes before serving.
• Put the olive oil and garlic in a saucepan and cook until fragrant, 2 minutes. Add tomatoes and salt. Break up the tomatoes into small chunks with a wooden spoon and bring to a boil over high heat, lower heat to a brisk simmer, and cook until thickened, about 30 to 40 minutes. While sauce cooks, tear basil leaves into small pieces. Remove the sauce from the heat, stir in the basil, and adjust seasoning with salt and pepper, to taste.

FOUR-CHEESE SPINACH LASAGNA

Steps:

• In a large skillet, saute vegetables and garlic in oil until crisp-tender. Remove from the heat; set aside. , In a small heavy saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in 1/4 cup Parmesan cheese, salt and pepper. Cook until cheese is melted, about 1 minute longer. Remove from the heat; stir in spinach. Set 1 cup aside. , In a large bowl, combine the cottage cheese, mozzarella and Swiss cheese. Spread 1/2 cup of spinach mixture in a greased 13x9-in. baking dish. Layer with 4 noodles, half of the cheese mixture, half of the vegetables and 3/4 cup spinach mixture. Repeat layers. Top with remaining noodles, reserved spinach mixture and remaining Parmesan cheese. , Cover and bake at 375° for 35 minutes. Uncover; bake until bubbly, about 15 minutes longer. Let stand for 15 minutes before cutting.