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LASAGNA RECIPES

LOW-FAT SPINACH LASAGNA

Ingredients

  • 2 cups cottage cheese
  • 1 large egg or equivalent egg substitute
  • 2 cups part-skim mozzarella cheese
  • 1 jar spaghetti/marinara sauce (tomato sauce)
  • 10 ounces Fresh Express Baby Spinach
  • 9 lasagna noodles
  • 1 cup water
  • 1/8 tsp black pepper
  • 3/4 tsp oregano, ground

Directions

  • In a large bowl mix thawed and drained spinach, cottage cheese, 1 cup mozzarella, egg and seasonings.
  • Spray cooking spray on a lasagna tray or 13x9x2 baking dish. Layer 1/2 cup sauce, 3 noodles and 1/2 cheese mixture. Repeat layer.
  • Top with remaining noodles then sauce and sprinkle with 1 cup of mozzarella.
  • You can also sprinkle grated Parmesan cheese on top. Pour water around the edges and put a few toothpicks on top. This will prevent the cheese from sticking to the foil.
  • Cover with foil and bake at 350* for 1 hour to 1 hour 15 minutes, or until lasagna is bubbly.
  • Let stand for 15 minutes before serving.

Note: You can also substitute chopped broccoli for the spinach.

 

PUMPKIN LASAGNA

Ingredients

  • 1-2 T Olive Oil
  • 1 large or two small onions, diced
  • 1-2 cloves of garlic, minced
  • 2 pounds Swiss chard, stems removed and roughly chopped
  • 2 t salt
  • 1 t fresh ground black pepper
  • 1 T fresh or 1 t dried sage
  • 1/2 t ground nutmeg
  • 1/8 t ground cloves
  • 3 C canned pumpkin puree (one 28 oz can)
  • 1 1/2 C heavy cream
  • 1 1/2 C grated Parmesan
  • 1/2 C milk
  • 12 no-boil lasagna noodles
  • 1-2 T butter

 

 

Directions

  • Preheat oven to 400 degrees F. In a large pan, heat the oil and cook the onions and garlic until translucent, about 5 minutes.  Increase the heat and add the chard, 1 t salt, 1/2 t pepper, 1/2 the sage, 1/4 t nutmeg and a pinch of the clove.  Cook, stirring constantly, until the chard is wilted and no liquid remains, 5-10 minutes.
  • In a medium bowl, combine 2 C pumpkin, 3/4 C cream, 1/2 C Parmesan, and the remainder of the salt, pepper, sage, nutmeg and cloves.
  • Pour the milk into an 8 x 12″ baking dish. Lay down first layer of noodles (I used 4 per layer, slightly overlapping them) then top with half the pumpkin mixture.  Spread a second layer of noodles.  Repeat with the remainder of the pumpkin and noodles.
  • For the top layer, combine remaining 1 C of pumpkin with 3/4 C of cream. Spread evenly over the top, sprinkle with remaining 1 C of Parmesan, and dot with butter.  Cover with aluminum foil and bake for 20 minutes.  Uncover and return to oven, baking until golden, about 15 minutes more.