MAKEOVER TRADITIONAL LASAGNA RECIPE: HOW TO MAKE IT
I’ve never been quick to pass along my special recipes, but this one is so good that it’s become our family’s Christmas Eve tradition! —Michelle Behan, Littleton, Colorado
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 55 minutes
Prep Time 45 minutes
Cook Time 01 hours 10 minutes
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, Italian seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook noodles according to package directions; drain., In a small bowl, combine the eggs, cottage cheese, ricotta cheese, Parmesan and parsley. Spread 1 cup meat sauce into a 13x9-in. baking dish coated with cooking spray. Layer with 3 noodles, half of the cheese mixture, 1-1/3 cups sauce and 1/2 cup mozzarella cheese. Repeat layers. Top with remaining noodles and sauce., Cover and bake at 350° for 55-60 minutes or until bubbly. Top with provolone and remaining mozzarella cheese. Bake, uncovered, 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Sprinkle with additional parsley.,
Nutrition Facts : Calories 361 calories, FatContent 15g fat (7g saturated fat), CholesterolContent 133mg cholesterol, SodiumContent 634mg sodium, CarbohydrateContent 23g carbohydrate (9g sugars, FiberContent 3g fiber), ProteinContent 32g protein.
HEALTHIER SPINACH LASAGNA WITH MUSHROOMS
We love this spinach and mushroom lasagna. This keeps incredibly well – it might even be better the next day. To keep things easy, we take advantage of no-boil lasagna noodles. While we were skeptical to use them at first, we’ve fallen in love with the ease and final texture of the noodles.
Provided by Adam and Joanne Gallagher
Total Time 1 hours 10 minutes
Prep Time 25 minutes
Cook Time 45 minutes
Yield Makes 8 Servings
Number Of Ingredients 13
Steps:
- Heat oven to 350º F. Lightly oil a 13-inch by 9-inch baking dish.
- Heat olive oil in a large deep skillet over medium heat. Add onions and mushrooms and cook, stirring occasionally until onions become translucent, about 10 minutes.
- Add the garlic, spinach leaves and a 1/4 teaspoon of salt. Cook, stirring as needed, until the spinach is bright green and wilted. (Don’t worry about the amount of spinach, it may look like a lot now, but as it cooks, it wilts down considerably. Depending on the size of your skillet, you may want to add the spinach in batches).
- In a medium bowl, mix ricotta cheese, eggs, a 1/2 teaspoon of salt, and the pepper until well blended.
- Spread 1 cup of marinara sauce over the bottom of the baking dish. Arrange three noodles lengthwise and side-by-side to cover the bottom.
- Spread half of the ricotta cheese mixture over the noodles. Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Add half of the spinach mixture and dollop about a 1/2 cup of marinara sauce over the spinach.
- Add a second layer of noodles then repeat with remaining cheese, spinach and another 1/2 cup of sauce. Finish with a third layer of noodles and top with remaining sauce, parmesan cheese and mozzarella cheese.
- Loosely cover lasagna with aluminum foil and bake 30 minutes, uncover then bake an additional 10 to 15 minutes until cheese is bubbly and browned around the edges. For a cheesy golden brown top, slide the lasagna uncovered, under the broiler for 1 to 2 minutes.
Nutrition Facts : Calories 396, ProteinContent 24 g, CarbohydrateContent 42 g, FiberContent 5 g, SugarContent 7 g, FatContent 15 g, SaturatedFatContent 7 g, CholesterolContent 80 mg
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