Lasagna Toss Reduced Calorie Recipes

LASAGNA TOSS

Steps:

• Preheat oven to 350°. In a large skillet, brown beef with onion, garlic and salt. Stir in spaghetti sauce; simmer until heated. Remove 1 cup meat sauce; set aside. Stir noodles into the remaining sauce. Place half of the noodle mixture in a greased 2-qt. baking dish. Cover with cottage cheese and 1 cup mozzarella cheese. , Add remaining noodle mixture; top with reserved meat sauce and remaining 1 cup mozzarella cheese. Sprinkle with Parmesan cheese. Cover; bake for 20-25 minutes. Let stand 5 minutes before serving. If desired, sprinkle with basil.

REDUCED CALORIE LASAGNA

Steps:

• In a saucepan, brown beef with garlic and onion. Drain fat. Stir in tomatoes, tomato paste, basil, oregano, fennel seed, and salt. Bring to boiling; reduce heat to simmering. Cover and continue to simmer 15 minutes, stirring occasionally.
• Meanwhile, cook noodles according to package directions. Drain well.
• For filling, combine 1 cup of the mozzarella, parmesan, egg, parsley, and 1/4 teaspoons pepper.
• Layer one third of the cooked noodles in a 2 quart rectangular casserole dish, trimming ends to fit if necessary. Spread with half of the filling. Top with one third of meat sauce. Repeat layers. Top with remaining noodles and meat sauce. Sprinkle with remaining mozzarella.
• Bake uncovered in a 375°F oven for 30 to 35 minutes or until heated through. Let stand 10 minutes before serving.

WEEKNIGHT LASAGNA TOSS

Steps:

• Brown meat in large saucepan; drain.
• Add next 5 ingredients; mix well. Bring to boil. Stir in noodles; cover.
• Cook on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

LOW FAT LASAGNA

Steps:

• Preheat oven to 350°F.
• Lightly oil bottom of baking pan.
• Stir one cup of the chicken stock into the spaghetti sauce and set aside.
• Whisk the egg.
• Stir in ricotta cheese and one cup of the mozzarella.
• Add garlic, salt and pepper and set aside.
• Brown and drain the ground beef making sure to break it into very small pieces.
• Season with salt and pepper.
• Cook the spinach until it is half done, approximately two-thirds of the time indicated on the microwave directions.
• Sauté the onion in 1/2 cup chicken stock until it is translucent.
• Cook the mushrooms in the remaining 1/2 cup chicken stock adding the soy sauce and vinegar.
• Simmer until all liquid is absorbed.
• Mix together beef, spinach, onions and mushrooms.
• Build the lasagna starting with a layer of sauce in the bottom of the pan.
• *Add one layer of the uncooked noodles followed by more sauce, 1/3 of the cheese mixture and 1/3 of the spinach/beef mixture.
• Repeat two more times, finishing off with the spinach mixture and the remaining sauce.
• Bake uncovered for 45 minutes, until liquid around the edges has been absorbed.
• Sprinkle remaining mozzarella on top and bake for 15 minutes more.
• To freeze: Bake, cool, wrap well, and label. freeze up to 2 months. *Note: You can assemble and freeze without cooking and cook on the day to be eaten!
• To serve, defrost overnight and then bake until warmed through, or bake from frozen for 1 hour and a half.

HEALTHY LOW FAT LASAGNA

Steps:

• In a large saucepan, cook ground turkey, onion& garlic in a combination of the oil and nonstick cooking spray. Add sauce and simmer 15 minutes.
• In a medium sized bowl, mix ricotta,1 cup mozzarella, all of Parmesan and the eggstirs.
• In 9x13 baking dish, layer 2 cups sauce, half of noodles, half of remaining sauce, all of ricotta mixture, half of what is left of the mozzarella, remaining noodles & sauce.
• Cover with foil sprayed with cooking spray and bake at 350 F for 45 minutes or until hot.
• Uncover, top with remaining mozzarella.
• Bake 15 minutes.
• Sprinkle some Parmesan on top, let cool down for 15 minutes, and Enjoy your healthy, yet delectable, meal -- with plenty of leftovers to boot!