I suppose you would like to know how to now COOK your lasagna.
I baked it covered at 350 for 30 minutes and then uncovered it and continued to cook for another 15 minutes until it was all nice and bubbly and the cheese started to turn a slight golden color.View Thread
I made this up, so you can do whatever you'd like with this.
WARNING: You may end up making 2 dishes like I did. But, that's fine, this freezes VERY well. I just hope you and your loved ones like lasagna.
What you'll need: 1-2 lbs of ground, lean, 99% fat free turkey (depending on how meaty you want your sauce to be.) 1 medium eggplant 2-3 small zucchini Fresh basil Roma tomatoes 2 jars of your favorite marinara, low fat if you can Ricotta Cheese Fat Free Cottage Cheese Olive Oil Dried Basil and/or Oregano Kosher Salt Pepper Lasagna noodles (the kind you don't have to cook work GREAT) Fresh Spinach 2 eggs Yellow Onion Fresh garlic Buffalo or very similar mozzarella cheese Asiago, Parm & Romano cheese mix, or whatever you'd like. Freshly shaved is the best
Sauce Sautee the onion and several cloves of garlic until tender (use some white wine, too, if you want). Brown the meat with the mixture. Pour the jars of sauce into a large pot and add the meat mixture. Mix well.
Veggies I roasted the veggies. So, sliced them no more than a Â¼ inch thick. Rub olive oil over them, sprinkle with oregano/basil/both, kosher salt and pepper. Roast at about 450 for a few minutes. This will also help the eggplant have a better, more cooked flavor in the lasagna. Hint: slice them diagonally so you can cover more area.
Get out your glass dishes, I ended up using 2 13x9" dishes. Pour a little bit of the sauce on the bottom. Put your pasta noodles down and start layering. Sauce, noodle, sauce, zucchini, spinach, cheese, noodle, sauce, basil, eggplant, cheese. Something along those lines. I did only one or two layers of the cheese filling.
For the top layer, sprinkle the drier cheese first and then layer thin slices of the mozzarella on the top over the eggplant. With 1.5 lbs of the meat, I ended up with 2 dishes, so be prepared. More sauce = more lasagna.
Anyone else have any good ideas?
Instead of meat, sautee some finely chopped mushrooms (portabellas, crimini, shiitake would be a good mix). What about crumbled tempeh for a more vegetarian option? This is a great recipe to get your kids involved with, too, as they can help "design" the layers of the lasagna.View Thread
I just made this last night. It's polenta with ground flaxseed, ricotta cheese for creaminess and a mix of asiago, parmesan and romano cheeses. Another topping with this is some good marinara of your choice. It makes about 4 servings.
2/3 cup of Polenta Chicken Broth (probably about 3-4 cups. Start with 2 and keep adding as the polenta cooks) Add about 4 tablespoons of ground flaxseed About 1/4 to 1/3 cup of Ricotta cheese About 1/4 to 1/3 cup of Asiago, Parm & Romano cheese blend Salt and Pepper to taste.
Cook the polenta and then add the flaxseed, cheeses, salt and pepper to taste.
Chop about 1/2 to a cup a cup of spinach per person Slice 1 romano tomato per person Chop about 4 leaves of fresh basil per person
Sprinkle the spinach on the bottom of a bowl or plate, top with polenta (about a cup to 1.5 cups). Pour some of the marinara over the polenta and then put the slices of tomato around the polenta and sprinkle the fresh basil on the top.
This is quick & easy to make and is a fabulous small meal that's full of surprise flavors and is super healthy.
You can make even more interesting by adding some sauteed onions and garlic in a white wine reduction, add thyme or oregano... all kinds of things to really make this simple dish pop out on a plate. The beautiful colors really play off of each other, too.View Thread