WHOLE WHEAT LASAGNA NOODLE

WHOLE WHEAT LASAGNA RECIPE - FOOD.COM

I found this recipe on the back of the whole wheat lasagna box. I modified the recipe to my tastes. There are other recipes on the zaar that are more fancier and more complicated. This is real simple and still tastes delicious. One day when I have the time I am going to try some of those highly rated lasagna recipes on the zaar.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 15 serving(s)

Number Of Ingredients 15

Ingredients

3/4 lb ground beef
1 garlic clove, minced
1 tablespoon parsley flakes
1 tablespoon basil
1 1/2 teaspoons salt
2 cups tomatoes
2 (6 ounce) cans tomato paste
1 (8 ounce) box whole wheat lasagna noodles
2 (12 ounce) cartons cottage cheese
2 eggs, beaten
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons parsley flakes
1/2 cup parmesan cheese
1 lb mozzarella cheese, grated

Steps:

Brown meat slowly; add next 6 ingredients to meat and simmer uncovered about 30 minutes.
Cook lasagna noodles about 6 minutes.
Combine cottage cheese with next five ingredients.
Place 1/2 noodles in 13x9x2 inch baking dish; spread 1/2 cheese mixture over noodles, add 1/2 mozzarella cheese and 1/2 meat mixture.
Repeat layers.
Bake at 375 degrees for 30 minutes.

Nutrition Facts : Calories 288.7, FatContent 14.2, SaturatedFatContent 7, CholesterolContent 75.4, SodiumContent 1015.1, CarbohydrateContent 19.4, FiberContent 1.3, SugarContent 5.1, ProteinContent 22

CLASSIC LASAGNA RECIPE | EATINGWELL

Classic Lasagna Recipe | EatingWell image

Here's an old-fashioned meat-and-cheese lasagna made lighter. Whole-wheat lasagna noodles taste great in this recipe, plus they help boost the fiber to 9 grams, which is more than a third of the recommended daily intake and especially good news for a healthy heart.

Provided by EatingWell Test Kitchen

Categories Diabetic Lasagna Recipes

Total Time 2 hours 0 minutes

Number Of Ingredients 24

Ingredients

Meat Sauce
½ tablespoon extra-virgin olive oil
4 ounces hot or sweet Italian turkey sausage, casings removed
2 onions, finely chopped
1 carrot, finely chopped
12 ounces mushrooms, wiped clean and chopped
2 cloves garlic, minced
? teaspoon salt
¼ cup dry red wine
Freshly ground pepper, to taste
2 28-ounce cans plum tomatoes, drained and chopped
1/2 cup sun-dried tomatoes, (not packed in oil), slivered
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
¼ teaspoon crushed red pepper, or to taste
12 whole-wheat lasagna noodles, (12 ounces)
2 cups nonfat ricotta cheese
? teaspoon salt
Freshly ground pepper, to taste
Ground nutmeg, to taste
1 cup shredded part-skim mozzarella
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley

Steps:

To prepare meat sauce: Heat oil in a large heavy pot or Dutch oven over medium-high heat. Add sausage and cook, breaking up clumps, until browned, 3 to 5 minutes. Reduce heat to medium. Add onions and carrot; cook, stirring, until softened, 2 to 3 minutes. Add mushrooms and garlic; season with salt and pepper. Cook, stirring frequently, until mushroom liquid evaporates, 4 to 6 minutes.
Stir in wine, plum tomatoes, sun-dried tomatoes, oregano, basil, thyme and crushed red pepper. Bring to a simmer; reduce heat to low, cover and simmer, stirring occasionally, for 45 minutes. Uncover and cook, stirring frequently, until the sauce is very thick, 30 to 45 minutes more. Adjust seasoning with salt and pepper.
To prepare filling & assemble lasagna: Bring a large pot of lightly salted water to a boil. Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
Cook noodles until just tender, about 10 minutes or according to package directions. Drain, then cool by plunging noodles into a large bowl of ice-cold water. Lay the noodles out on kitchen towels.
Season ricotta with salt, pepper and nutmeg. Spread about 1 1/2 cups meat sauce in the prepared pan. Layer 3 noodles on top. Spread another 1 cup sauce over the noodles. Dot about 2/3 cup ricotta over the sauce, then sprinkle with 1/4 cup mozzarella and 2 tablespoons Parmesan. Continue layering the noodles, sauce and cheeses, finishing with the sauce, mozzarella and Parmesan. Sprinkle with parsley; cover with foil.
Bake the lasagna until the sauce is bubbling, 35 to 40 minutes. Uncover and bake until golden, 5 to 10 minutes more. Let cool for 10 minutes before cutting.

Nutrition Facts : Calories 343 calories, CarbohydrateContent 44.8 g, CholesterolContent 31.8 mg, FatContent 7.9 g, FiberContent 9.4 g, ProteinContent 21.9 g, SaturatedFatContent 3 g, SodiumContent 559.4 mg, SugarContent 9.2 g

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