Apple Lasagna
2 cups shredded cheddar cheese
1 cup ricotta cheese
1 egg, lightly beaten
1/4 cup sugar
1 teaspoon almond extract
2 20 ounce cans apple pie filling
8 lasagna noodles, cooked; rinsed
6 tablespoons all purpose flour
6 tablespoons packed brown sugar
1/4 cup quick cooking oats
1/2 teaspoon ground cinnamon
dash ground nutmeg
3 tablespoons margarine
1 cup dairy sour cream
1/3 cup packed brown sugar
Combine cheddar cheese, ricotta cheese, egg, granulate sugar and almond extract in medium bowl; blend well. Spread 1 can apple pie filling over bottom of greased 13 x 9 inch pan. Layer 1/2 of the noodles over filling, then spread cheese mixture over noodles. Top with remaining noodles, then remaining can of apple pie filling. Combine flour, 6 tablespoons brown sugar, oats, cinnamon and nutmeg in a small bowl. Cut in margarine until crumbly. Sprinkle over apple pie filling. Bake in preheated 350F oven 45 minutes. Cool 15 minutes. Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown sugar in small bowl until smooth. Cover; refrigerate. To serve, cut lasagna into square and garnish with sour cream mixture. 12 servings.
Asparagus Lasagna
2 tablespoons butter
1 medium onion, finely chopped
2 garlic cloves, minced
3 tablespoons all purpose flour
2 cups low fat milk
1/2 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
3/4 pound asparagus
1 1/2 cups ricotta cheese
6 to 9 lasagna noodles
1 1/3 cups shredded Swiss cheese
1 cup diced Canadian bacon
1/2 cup canned tomato sauce
freshly grated Parmesan cheese
Melt butter in heavy medium saucepan over medium low heat. Add onion and garlic and saute onion until translucent, about 8 minutes. Add flour and cook 2 minutes, stirring occasionally. Gradually whisk in milk. Simmer until mixture thickens, stirring constantly, about 2 minutes. Mix in lemon peel and nutmeg. Remove from heat. Season with salt and pepper. (an be prepared 1 day ahead. Cover white sauce and refrigerate. Grease 8 inch square baking pan. Steam asparagus over boiling salted water until just crisp tender, about 6 minutes. Refresh under cold water; drain. Cut asparagus into 1 inch pieces. Combine asparagus and ricotta in a small bowl. Cook lasagna noodles in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse noodles with cold water and drain well. Spread 1/2 of white sauce in bottom of pan. Top with single layer of lasagna noodles, trimming to fit. Cover with 1/2 cup white sauce. Top with 1/2 of asparagus mixture. Top with half each of Swiss cheese and bacon. Top with another layer of noodles. Cover with remaining white sauce. Top with remaining asparagus mixture, Swiss cheese and bacon. Cover with remaining noodles. Drizzle top with tomato sauce. Sprinkle with Parmesan cheese. Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing. Preheat oven to 350F. Bake lasagna until heated through, about 20 minutes. Cool slightly before serving. 6 servings.
Broccoli Lasagna
12 ounces lasagna noodles
2 tablespoons salad oil
1 1/2 teaspoons salt
1/4 teaspoon pepper
20 ounces frozen broccoli
2 to 3 cups tomato sauce
1 pound creamed cottage cheese
1/4 cup sour cream
12 ounces mozzarella cheese, grated
Cook noodles according to directions on package. Drain, then toss with oil, salt and pepper until well coated. Cook broccoli according to package directions. Drain. Combine cottage cheese and sour cream. Arrange half of the noodles in a 12 x 8 baking dish. Cover with half of broccoli and sauce, then a layer of cheese. Add another layer of noodles, topped with broccoli, sauce and cheese., then add all of the cottage cheese mixture. Top with remaining noodles and add sauce to cover. Sprinkle with mozzarella cheese. Cover tightly with aluminum foil and refrigerate. About 30 minutes before serving, heat oven to 350F and bake for 30 minutes or until cheese melts and is golden on top.
Cheese Lasagna
6 ounces whole wheat lasagna noodles
1/2 cup tomato sauce
1 cup onion, bell pepper and mushrooms; mix of all three
1 1/2 cups low fat cottage cheese
2 eggs
2 tablespoons Parmesan cheese
3 ounces grated mozzarella cheese
Cook lasagna noodles in boiling water until tender. Drain and set aside. Combine tomato sauce and chopped onions, peppers and mushrooms. Mix in separate bowl cottage cheese, eggs and 1/2 of Parmesan cheese. Preheat oven to 350F. In an 8 x 8 inch casserole, layer half the noodles, the cottage cheese mixture and grated mozzarella cheese. Top with tomato sauce mix and the rest of the noodles. Sprinkle with remaining Parmesan cheese. Bake for 25 minutes, then serve hot. Serves 3.
Eggplant Lasagna
1 jar tomato sauce
1 eggplant
8 cloves garlic
2 onions
5 mushrooms
8 ounces grated mozzarella cheese
1/2 cup Parmesan cheese
oregano
powdered garlic, hot pepper flakes and dried rosemary
5 pieces matzoh
Cut up the eggplant into quarters and then slice very thinly, saute in oil until it reduces into mush. Cut and chop the onions, mushrooms and garlic all together and saute in oil, sprinkle in the spices, about a 1/4 teaspoon of each and mix all the eggplant and onions all together. Grate the cheese and spray Pam into a small rectangular baking dish. Pour some sauce into the dish and lay down some of the Matzoh into the sauce, like noodles. Spread on the sauteed veggies, Sprinkle on more spices, some Parmesan cheese and more sauce. Continue this until you use up your ingredients, ending with cheese on top. Bake at 350F for about 35 to 40 minutes. Serves 4.
Italian Zucchini Lasagna
1 pound lasagna noodles, cooked
1 16 ounce can stewed tomatoes
3 or 4 large zucchini
grated Parmesan cheese
1/2 pound mozzarella cheese, shredded
3/4 cup chopped onion
4 to 6 cloves garlic, chopped or minced
1 small can tomato paste
1/2 cup sliced mushrooms
1 pound lean ground beef
1/2 teaspoon oregano
1/4 teaspoon thyme
1/4 cup fresh basil/chopped
ground pepper
1/4 cup red wine, optional
Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm. Meanwhile, to make lasagna sauce, saute ground beef, garlic and onion is a large heavy skillet or cast iron frying pan until beef is done. Add sauce, mushrooms oregano, thyme, basil, wine or 1/4 cup water, touch of pepper and mix well. Simmer 45 to 50 minutes. To prepare zucchini for this recipe, cut in half or cook whole in a large covered pot with 1 to 2 inches of water. Boil gently for about 5 minutes, drain and cut lengthwise into 1/4 inch slices. Grease a 9 x 13 inch or larger, baking pan. Arrange a first layer of noodles so the ends hang over both sides of the pan. These will be folded back over the top on the final layer. Next, add a layer of the cooked zucchini, a layer of lasagna sauce, a layer of mozzarella cheese. Repeat. For the top layer, fold the ends of the pasta from the first layer over the top and add more sauce. Top with Parmesan cheese and cover with foil. Bake at 350 degrees for about 35 to 40 minutes, uncover and bake until brown, approximately 10 minutes. Serve this Italian food with french bread and have additional Parmesan cheese at the table.
Low Fat Lasagna
1/4 pound lean ground turkey
16 ounces can diced tomatoes, undrained
14 ounces spaghetti sauce
7 ounces uncooked whole wheat lasagna noodles
1 pound nonfat cottage cheese
3/4 cup shredded part skim mozzarella cheese
2 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
Preheat oven to 375F. In a nonstick skillet, cook turkey over medium heat for 3 minutes or until no longer pink. Pour off fat. Stir in tomatoes and spaghetti sauce. Spread one third of the meat sauce on the bottom of an 11 x 7 inch baking dish. Arrange half the noodles over sauce. Spread half the cottage cheese over the noodles. Top with another third of the meat sauce. Repeat, using remaining noodles, cottage cheese and sauce. Cover with aluminum foil and bake for 45 to 55 minutes. Sprinkle mozzarella and Parmesan over top. Return to oven, uncovered and bake for about 5 minutes or until cheese is melted. Let stand for 10 minutes.Sprinkle parsley over top and serve.
Meatball Lasagna
Meatballs:
5 slices soft bread
2 pounds hamburger
3 eggs
1 small onion, finely minced
1 tablespoon ground oregano
2 tablespoons finely chopped Italian parsley
1/4 cup finely chopped basil
1/4 cup finely grated Parmesan cheese
1/4 cup finely grated Romano cheese
salt and pepper
Sauce:
2 tablespoons extra virgin olive oil
1 medium onion
1 stalk celery
1 red bell pepper
5 cloves garlic
3 tablespoons balsamic vinegar
1/2 cup sliced black olives
2 28 ounce cans crushed tomatoes
14 ounces can diced tomatoes
1 cup sliced, sun dried tomatoes
3/4 cup red wine
2 tablespoons turbinado sugar
1 cup chopped fresh basil
1 tablespoon ground, toasted fennel seeds
(Toast them over medium heat in a small skillet for about 8 minutes).
1 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon lemon juice
3 tablespoons brandy, optional
12 lasagna noodles
2 cups ricotta cheese
1 pound sliced Provolone cheese
1 cup grated Parmesan cheese
Meatballs: Process the bread slices in a food processor until you have medium fine crumbs. Place in a large bowl. Add the rest of the ingredients and mix together. Form into small meatballs, about 2 inches in diameter. Tomato Sauce: Dice onion, celery and red bell pepper. Peel and thinly slice the garlic cloves. Heat 2 tablespoons olive oil in a large Dutch oven or large sauce pan over medium heat. Add onion, celery and red pepper and saute for 5 minutes. Add garlic and saute 2 minutes. Add balsamic vinegar. Stir and let reduce for 2 to 3 minutes. Add olives and sun dried tomatoes. Add two 28 ounce cans crushed tomatoes, one 14 ounce can diced tomatoes, sugar and 3/4 cup red wine. Stir in basil, fennel seeds, salt and pepper. Add meatballs to sauce, cover and simmer over low heat for 1/2 hour. Remove cover and continue to simmer slowly for about 1 1/2 hours more, until sauce is reduced to a near paste. Should be a consistency between tomato sauce and tomato paste. This allows the flavors of the sauce to intensify. The consistency can be one of your personal preference, but the more it reduces, the more the flavor intensifies. Add the lemon juice and the brandy and allow to cook for about 3 more minutes. Cook the lasagna noodles according to package directions. Drain immediately in cold water. Arrange pieces flat in single layer on clean, dry towels until ready to use. Preheat oven to 375F. Ladle half the sauce into a 17.5 x 12 inch lasagna pan. Cover with half the noodles, half the ricotta cheese and half the Provolone. Repeat. Cover with Parmesan cheese. Bake for 30 minutes. Broil for 5 minutes or until cheese is slightly browned.
Mexican Lasagna
1 pound hamburger
1 large onion, chopped
1 clove garlic, minced
4 teaspoon chili powder
1 19 ounce can crushed tomatoes
2 16 ounces cans kidney beans, drained
2 teaspoons salt
1 package 10 inch flour tortillas
3 cups shredded cheddar cheese
1 cup shredded lettuce
Brown the hamburger, drain and add the onion and garlic. Cook for 2 minutes, stirring occasionally. Stir in the chili powder, tomatoes, kidney beans and salt. Simmer, uncovered, for 15 minutes. Spoon 1 cup of the hamburger mixture into a 13 x 9 x 2 inch baking dish. Cut 4 tortillas and arrange on top of the mixture. Spoon half the remaining hamburger mixture over the tortillas. Cut three more tortillas and arrange on top. Cover with the remaining hamburger and top with cheese. Bake at 350F for 30 minutes. Top with lettuce and serve.
Old Fashioned Lasagna
1/2 pound ground beef
3 tablespoons olive oil
1 quart tomato sauce
1/2 pound lasagna noodles
4 quarts hot water
1 tablespoon salt
1/2 cup grated Parmesan cheese
3/4 pound ricotta cheese, thinly sliced
3/4 pound Mozzarella cheese
Brown meat in olive oil. Add tomato sauce and simmer for 1/2 hour. Cook the noodles for 20 minutes. Drain. Pour a thin layer of tomato and meat sauce into greased baking dish, cover with noodles and place layers of 3 cheeses over noodles. Repeat again with noodles and cheese. Bake at 350F for 30 minutes. Makes 10 to 12 servings.
Sausage Zucchini Lasagna
1 pound sweet Italian sausage
1 cup onion, chopped
1/2 cup mushrooms, chopped
1/2 cup zucchini, chopped
2 cloves garlic, minced
32 ounce jar of your favorite spaghetti sauce
9 lasagna noodles
16 ounces part skim ricotta cheese
1 package frozen chopped spinach, thawed and drained
2 eggs
16 ounces mozzarella cheese, grated
2 teaspoons powdered cloves
Brown sausage in heavy skillet, drain, add onions, mushrooms, zucchini and garlic. Cook till tender. Pour in spaghetti sauce. Put on low heat and let simmer 20 minutes, stirring occasionally. Boil water for lasagna noodles, add 1 tablespoon olive oil to keep noodles from sticking. Add noodles, return to boil, lower heat slightly and cook until just tender, stir occasionally. Strain and let cool. Combine ricotta cheese, eggs, spinach and cloves. Mix well. Assemble lasagna in a 9 x 12 baking pan. Bottom layer: 1/3 meat sauce, 3 noodles, 1/2 ricotta mixture, 1/3 mozzarella. Middle Layer: 1/3 meat sauce, 3 noodles, 1/2 ricotta mixture, 1/3 mozzarella. Top Layer: 1/3 meat sauce, 1/3 mozzarella. Bake in a preheated 350F oven for 1 hour. Cover loosely with foil. Remove foil and cook for 15 more minutes until cheese is golden. Put a cookie sheet under the pan because it will ooze up. Let cool for at least 30 minutes before slicing otherwise it will all run together.
Seafood Lasagna
3 tablespoons olive oil
1 large yellow onion, chopped
4 cloves garlic, minced
5 cups canned plum tomatoes, packed in tomato puree
1/2 cup dry white wine
1/2 cup chopped fresh basil
2 teaspoons fennel seeds
salt and freshly ground pepper to taste
1 cup heavy or whipping cream
2 tablespoons pernod
1 pound medium size shrimp, shelled, deveined and poached briefly
1 pound scallops, poached briefly
3 dozen mussels, steamed and shelled
2 dozen littleneck clams, steamed and shelled
1 1/4 pounds lasagna noodles, preferably fresh tomato noodles
Filling:
3 cups ricotta cheese
8 ounces cream cheese, at room temperature
2 eggs
1 10 ounce package spinach, cooked, drained and chopped
1 pound cooked lump crab meat, shredded
1 sweet red pepper, seeded, cored and diced
1 bunch green onions, sliced
1/2 cup chopped fresh basil
salt and freshly ground black pepper to taste
1 1/2 pounds mozzarella cheese, thinly sliced
To make seafood sauce, heat the oil in a large skillet over medium high heat. Add the onion and garlic and saute for 5 minutes. Add the tomatoes with the puree and cook for 5 minutes more. Stir in the wine, basil, fennel seeds and salt and pepper to taste. Simmer uncovered over medium heat for 45 minutes stirring occasionally. Stir the cream into the sauce and then the pernod. Stir in all the shellfish and simmer 5 minutes. Remove from the heat. Preheat oven to 350F. Cook the lasagna noodles in boiling salted water until tender but still firm. Drain and cool under cold running water. To make the filling, beat the ricotta, cream cheese and eggs in a mixing bowl with a wooden spoon until smooth. Stir in spinach, crab meat, red pepper, scallions, basil and salt and pepper to taste. Butter a large rectangular baking pan. Spread a thin layer of the sauce, on the bottom of the pan. Cover with a layer of noodles. Top with half the filling, then half the seafood sauce. Cover the sauce with a layer of mozzarella. Place another layer of noodles over the mozzarella and spread with the remaining filling. Top with another layer of mozzarella. Add a final layer of noodles and then the remaining seafood sauce. Cover with the remaining cheese. Bake the lasagna until bubbling and browned, about 50 minutes. Let stand for 10 minutes before serving. Makes 10 to 12 servings.
Southwestern Lasagna
16 ounces uncooked lasagna noodles
15 ounces fat free vegetarian refried beans, about 2 cups
15 ounces corn, drained or 10 ounce package frozen corn, defrosted
3 cups mild or spicy red or green bottled salsa
4 ounces canned mild diced green chiles, drained
3 cups grated fat free jalapeno jack cheese
1 cup vegetable broth
Preheat oven to 350F. Lightly oil 9 x 14 x 2 inch deep baking dish. Using small spatula, spread four uncooked lasagna noodles with 1/3 of the refried beans. Lay noodles lengthwise, side by side, ends even, in center of baking dish. Sprinkle with 1/2 of the corn. Spread with 1/4 of the salsa. Sprinkle with 1/4 of the cheese. Repeat for second layer, except sprinkle beans with green chiles instead of corn kernels. Repeat for third layer, sprinkling beans with remaining corn. Top with last four noodles, remaining salsa spread completely to edges of noodles and remaining cheese. Carefully pour in vegetable broth at both ends. Lightly oil a 16 inch length of aluminum foil. Attach foil, oiled side down to ends of pan, tenting foil above lasagna surface. Crimp foil around all edges of pan to seal. Bake covered for 45 minutes. Using tongs, remove aluminum foil and discard. Using bulb baster or spoon, baste top of lasagna with sauce from both ends. Bake for an additional 20 to 30 minutes. Remove from oven. Let rest 15 minutes. Slice into 10 equal pieces using sharp, serrated knife and cutting twice to ensure easy to serve pieces. Makes 10 servings.
Spinach Lasagna
1/2 cup water
1 cube vegetable bouillon
1 onion, chopped
2 cloves garlic, minced
3 cups salt free tomato sauce
1/4 teaspoon salt
1/2 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon pepper
1/2 cup plain, fat free yogurt
1 1/2 cups fat free cottage cheese
6 ounces lasagna noodles
1 10 ounce package frozen, chopped spinach, thawed
5 ounces low fat mozzarella cheese
nonstick cooking spray
In a saucepan, crush bouillon in water. Add onion and garlic and saute. Add tomato sauce and seasonings; simmer 20 minutes. Mix yogurt and cottage cheese. Set aside. While sauce cooks, cook lasagna according to package directions; drain well. Squeeze spinach dry. Spread a little of the tomato sauce in a shallow 9 inch baking dish that has been sprayed with nonstick spray. Place a layer of noodles, then spinach, then cottage cheese mixture, then mozzarella. Repeat layers, beginning with tomato sauce. Form one last layer of noodles; cover with tomato sauce and remaining mozzarella cheese. Bake at 350F for 45 minutes. Cover during last 15 minutes if top is getting too browned.
Tofu Lasagna
1 quart tomato sauce
12 ounces dried lasagna noodles
1/2 pound mushrooms, sliced
1 pound trimmed chopped fresh spinach
1 teaspoon sweet basil leaf, dried and crumbled
1/2 teaspoon oregano, dried and crumbled
1 clove garlic, minced
2 lightly beaten eggs
1 pound crumbled tofu
12 ounces grated mozzarella cheese
1/2 cup freshly grated Parmesan cheese
Spread a layer of tomato sauce in the bottom of a 13 x 9 x 2 lasagna pan. Make a layer of the dry lasagna noodles. In a skillet, saute mushrooms in a little oil. Add the garlic, spinach and spices. Cook until spinach wilts and drain. Stir in the eggs and pour over the noodles. Add half the tofu and half of the mozzarella. Repeat the layers again starting and ending with tomato sauce. Sprinkle with Parmesan cheese and bake in a 350F oven for 40 minutes. Let stand 15 minutes before cutting.
Tomato Basil Lasagna
1 10 ounce box no cook lasagna noodles
2 tablespoons olive oil
1 pound shredded mozzarella cheese
2 14.5 ounce cans diced tomatoes, drained well
1 teaspoon finely chopped or pressed garlic
1 cup fresh basil leaves, roughly torn into pieces
1 cup freshly grated Parmesan cheese, divided
1/4 cup dry bread crumbs
olive oil
Preheat oven to 400F. Bring a large pot of water to a boil. Meanwhile, in a large bowl combine the mozzarella, drained tomatoes, garlic, basil, olive oil and 2/3 cups of the grated Parmesan. Set aside. Drop 2 or 3 lasagna noodles into the boiling water at a time, cooking for 2 minutes. Remove noodles to a colander and drain well, repeating with remaining noodles. Coat the bottom of a 9 x 12 inch baking dish with olive oil. Line the bottom of the pan with noodles and cover with a layer of the mozzarella mixture. Repeat layers until all noodles and filling are used, ending with a layer of pasta. Sprinkle the top with the remaining 1/3 cup of Parmesan cheese, 1/4 cup of bread crumbs and a bit of olive oil. Bake, uncovered for 15 to 20 minutes, until bubbly and top is golden. Let sit 5 to 10 minutes before serving. Makes 6 servings.
Vegetable Lasagna
1 pound green lasagna noodles
6 shallots or 1 cup onion, diced
3 cloves garlic, crushed
2 cups fresh mushrooms, sliced
2 tablespoons green olive oil
2 pounds fresh spinach leaves, without stems
1 teaspoon Italian herb seasoning
1/3 teaspoon grated nutmeg
1/4 teaspoon cayenne pepper
1 cup skim milk ricotta cheese
1/2 cup Parmesan cheese, freshly grated
1 cup pimentos, minced; plus 4 tablespoons for the topping
1 cup fresh Italian parsley, chopped
1/2 cup mozzarella cheese, shredded
Preheat the oven to 325F. Boil the water to cook the pasta in a large pot. In a large frying pan, saute the shallots, garlic and mushrooms in the oil for 3 minutes. Add the spinach leaves, Italian herb seasoning, nutmeg and cayenne pepper; Continue cooking covered for 5 minutes. Remove from the flame. Put the ricotta cheese, Parmesan cheese and pimentos in a large bowl and blend thoroughly with the parsley until well mixed. Drain the lasagna noodles and rinse in cold water. Line the noodles on a flat surface. Layer the noodles in a 2 quart long baking dish. Spoon a layer of the spinach mixture over the noodles and then a layer of about 1/4 cup of the ricotta mixture and 2 tablespoons of Parmesan cheese. Make three layers of lasagna noodles, spinach sauce and ricotta mixture with Parmesan cheese. After layering the noodles and sauce, top with shredded mozzarella and pimento bits. Bake for 45 to 60 minutes. Let the lasagna set and cool for 10 minutes before cutting or serving. Serves 8.
Veal Lasagna
Filling:
1 pound lean ground veal
3 cups sliced mushrooms
3 cloves garlic, minced
1 large onion, chopped
1 sweet green pepper, chopped
2 teaspoons each dried basil and oregano
1 jar prepared pasta sauce
1 can tomato paste
1/2 cup water
salt and pepper, to taste
Cheese Filling:
1 package frozen chopped spinach, thawed
2 eggs, beaten
2 cups smooth ricotta cheese
1 cup shredded provolone or mozzarella cheese
1/4 teaspoon pepper
12 lasagna noodles, cooked and drained
2 cups shredded provolone or mozzarella cheese
1/2 cup freshly grated Parmesan cheese
Filling: In large pot, brown veal over high heat. Reduce heat to medium high and add mushrooms, garlic, onion, green pepper, basil and oregano. Cook, stirring for about 8 minutes or until mushrooms are beginning to brown. Add pasta sauce, tomato paste and water; reduce heat and simmer for about 5 minutes or until thickened. Season to taste with salt and pepper. Cheese Filling: In colander, squeeze moisture out of thawed spinach; wrap in strong paper towel and squeeze again until dry. In bowl, whisk eggs; blend in spinach, ricotta cheese, Provolone and pepper. To Assemble: Spread a thin layer of veal filling in bottom of greased 9 x 13 inch glass baking dish. Place three noodles lengthwise in dish, trimming to fit as necessary. Spread with 1/3 of the remaining veal filling; top with noodles. Spread with cheese filling and top with three more noodles. Spread with half of the remaining veal filling and top with remaining noodles. Spread with remaining veal filling and sprinkle with Provolone and Parmesan cheeses. Cover with foil; bake in 375F oven for 20 minutes. Uncover and bake for 20 minutes longer or until bubbling and golden on top. Let stand for 10 minutes before serving. 8 servings.
White Lasagna
12 lasagna noodles
2 teaspoons vegetable oil
2 cups broccoli, chopped
1 1/2 cups cooked chicken breast, shredded
1 bunch green onions, sliced
3 cloves garlic, minced fine
1/2 cup all purpose flour
3 cups low fat or skim milk
1/2 cup grated Parmesan cheese
salt and pepper to taste
10 ounces frozen chopped spinach, thawed
1 1/2 cups cottage cheese
1 cup mozzarella cheese, part skim milk
1/2 cup Swiss cheese, shredded
Cook lasagna noodles, drain; set aside. Preheat oven to 375F. Heat oil in a Dutch oven coated with cooking spray over medium high heat until hot. Add broccoli, chicken, onions and garlic. Saute 7 minutes; set aside. Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium high heat. Cook 5 minutes or until thick, stirring constantly. Add half of the Parmesan cheese, salt and pepper; cook 1 minute, stirring constantly. Remove from heat, stir in spinach. Reserve 1/2 cup of spinach mixture for top layer of casserole and set aside. Combine cottage cheese, mozzarella and Swiss cheese; stir well. Spread 1/2 cup spinach mixture in the bottom of a 13 x 9 inch baking dish coated with cooking spray. Arrange 4 lasagna noodles over spinach mixture in dish; top with half of cottage cheese mixture, half of broccoli mixture and half of remaining spinach mixture. Repeat layers, ending with noodles. Spread reserved 1/2 cup spinach mixture over noodles. Sprinkle with remaining Parmesan mixture. Cover and bake for 35 minutes. Let stand 10 minutes before serving.
Zucchini Lasagna
1/2 pound cooked lasagna noodles
3/4 cup mozzarella cheese, grated
1 1/2 cup cottage cheese
1/4 cup Parmesan cheese, grated
1 1/2 cup raw zucchini, sliced
2 1/2 cups tomato sauce
2 teaspoons dried basil
2 teaspoons dried oregano
1/4 cup onion, chopped
1 clove garlic
1/8 teaspoon black pepper
Preheat oven to 350F. Lightly spray a 9 x 13 inch baking dish with vegetable oil spray. In a small bowl, combine 1/8 cup mozzarella and 1 tablespoon Parmesan cheese. Set aside. In a medium bowl, combine remaining mozzarella and Parmesan cheese with all of the cottage cheese. Mix well and set aside. Combine tomato sauce with remaining ingredients. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a third of the noodles in a single layer. Spread half of the cottage cheese mixture on top. Add a layer of zucchini. Repeat layering. Add a thin coating of sauce. Top with noodles, sauce and reserved cheese mixture. Cover with aluminum foil. Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Makes 6 servings.
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