Lasagna by Lynn

Lasagna


3/4 pound ground beef

1 cup chopped onion

2 cloves garlic

1 jar spaghetti sauce

2 teaspoons dry basil

1 teaspoon oregano

1/2 teaspoon salt

1/2 teaspoon pepper

5 ounces lasagna noodles

1 beaten egg

2 cups ricotta cheese

1/2 cup grated parmesan

1 table spoon dried parsley

1 8 ounce package of sliced mozzarella cheese
To serve: Refrigerate for 24 hours, cover with foil and bake on 375* for 35 minutes. Uncover and bake about 20 more minutes or until heated through.

Spinach Manicotti Freezer Recipe

submitted by Leigh


(I could add a little chicken or ground turkey for more filler. I will make the

sauce and have in separate bag.)

1 8-oz package manicotti shells

1 10-0z frozen chopped spinach

1 16-oz ricotta cheese (reduced fat if desired)

1 egg white, beaten

1/2 cup mozzarella cheese, grated

1 tsp olive oil

1 cup chopped tomatoes

1/2 tsp minced garlic (or one clove fresh garlic)

1 medium onion, chopped

1/4 tsp nutmeg

Cook the manicotti shells according to the package directions. Drain and set

aside.

Thaw & cook frozen spinach according to instructions. Drain well and squeeze out

excess liquid (using paper towels makes this easier!)

In a small bowl, combine mozza, ricotta, egg white, nutmeg (and salt and pepper

to taste, if desired). Stuff mixture into shells. Place in 9x12 baking dish.

Freeze.

Prepare after freezing: Defrost spinach manicotti. In a frypan, heat olive oil.

Saute onion, garlic, and tomatoes until heated through and onions are cooked,

about five minutes. Pour on top of manicotti. Bake in preheated 350F oven for 40

minutes or until done.

Guilt-Free Lasagna

submitted by Michelle


Ingredients:



9 lasagna noodles

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

3 medium zucchini, sliced

1 medium eggplant, sliced

2 (28 oz.) cans crushed tomatoes

1 (6 oz.) can tomato paste

1 teaspoon dried basil

1 teaspoon dried parsley

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

16 ounces part-skim ricotta cheese

1/2 cup grated Parmesan cheese

1 cup grated mozzarella cheese





Instructions:

1. Prepare the lasagna noodles according to directions. When cooked through, set aside on paper towels to dry.

2. Sauté the onions and garlic in the olive oil over medium heat. Add the sliced mushrooms, zucchini and eggplant, and cook until tender. Mix in the crushed tomatoes and tomato paste. Season with spices. Simmer for five to 10 minutes.

3. In a small bowl mix together the ricotta and Parmesan cheeses.

4. Evenly coat the bottom of a 9-inch by 13-inch baking dish with about a half cup of the sauce. Remove another half-cup of the sauce and set aside.

5. To assemble the lasagna: Top the sauce in the baking dish with an even layer of noodles, cutting to fit the pan if necessary. Spread half of the cheese mixture over the lasagna noodles. Then layer with half of the remaining sauce mixture. Repeat.

6. Top the final layer of noodles with the reserved half-cup of sauce. Sprinkle with grated mozzarella cheese.

7. Cover with tin foil and bake in a 350°F oven for 30 minutes. Uncover and bake for an additional 20 minutes until the cheese has browned.



Serves: 9

Low Guilt Lasagna

Submitted by Michelle

9 whole wheat lasagna noodles

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

3 medium zucchini, sliced

1 medium eggplant, sliced

2 (28 oz.) cans crushed tomatoes

1 (6 oz.) can tomato paste

1 teaspoon dried basil

1 teaspoon dried parsley

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

16 ounces part-skim ricotta cheese

1/2 cup grated Parmesan cheese

1 cup grated mozzarella cheese

Instructions:

1. Prepare the lasagna noodles according to directions. When cooked through, set aside on paper towels to dry.

2. Sauté the onions and garlic in the olive oil over medium heat. Add the sliced mushrooms, zucchini and eggplant, and cook until tender. Mix in the crushed tomatoes and tomato paste. Season with spices. Simmer for five to 10 minutes.

3. In a small bowl mix together the ricotta and Parmesan cheeses.

4. Evenly coat the bottom of a 9-inch by 13-inch baking dish with about a half cup of the sauce. Remove another half-cup of the sauce and set aside.

5. To assemble the lasagna: Top the sauce in the baking dish with an even layer of noodles, cutting to fit the pan if necessary. Spread half of the cheese mixture over the lasagna noodles. Then layer with half of the remaining sauce mixture. Repeat.

6. Top the final layer of noodles with the reserved half-cup of sauce. Sprinkle with grated mozzarella cheese.

7. Cover with tin foil and bake in a 350°F oven for 30 minutes. Uncover and bake for an additional 20 minutes until the cheese has browned.
Serves: 9
Nutrition Content (per serving):

329 calories, 11 g fat, 5 g saturated fat, 45 g carbohydrates, 10 g fiber, 21 g protein, 619 mg sodium, 400 mg calcium

Bruschetta Chicken Bake

 (this freezes great and tastes just like it's name!)
submitted by Kate



1 can diced tomatos w/ basil and garlic

1 pkg. Stove Top stuffing (chk flavor)

1/2 c. water

2 cloves garlic, minced

1 1/2 lb. chk breast, bite size pieces

1 tsp. dried basil

1 c. shredded mozzerella (for topping)


Mix all together and put into greased 9x13 or 3 qt cass. dish. Top w/ the cheese.

Bake 400 for 30 min or til chk is cooked thoroughly.