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- 1 lb bowtie pasta
- 1 tablespoon cooking spray
- 1 lb ground turkey or lean ground beef
- 1 jar spaghetti sauce (or 3 cups homemade)
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 1 heaping teaspoon Italian seasoning
- 1 cup shredded part skim mozzarella cheese
- 1 cup low fat sour cream
- Boil pasta in large pot of salted water until al dente, drain. In large skillet, brown and crumble ground chuck until fully cooked, drain fat and return to pan. Pour cooked pasta on top of meat, then drizzle on olive oil. Pour on jar of sauce, salt, garlic powder and Italian seasonings. Stir. Add cheese and sour cream. Stir over low heat until cheese is melted and all ingredients are combined. Taste and add salt and pepper, if necessary. Serve with parmesan or additional mozzarella, if desired.
INGREDIENTS
favorite pasta sauce
1 lb hamburger meat
8 wonton wrappers
8 ounces mozzarella cheese, grated
3 ounces parmesan cheese, grated
4 ounces ricotta cheese (half reserved for frosting if desired)
8 cherry tomatoes, for garnish
8 small basil leaves, for garnish
DIRECTIONS
1.Preheat oven to 375 degrees F.
2.To start the lasagnas: Cook hamburger meat, season to taste, drain.
3.Reserve 8 tablespoons of Parmesan and 8 tablespoons of mozzarella—this will be the topping. The remaining cheese will be used in the lasagnas (note you can vary the amount of cheese to taste keeping in mind that the parmesan is salty, the mozzarella is sweet as well as salty and helps to hold the lasagnas together, and the ricotta is sweet and creamy).
4.Start assembling the lasagnas. Line each cupcake mold with a round wonton wrapper. Put a little Parmesan, a little mozzarella, and a little ricotta into each mold. Top with a little meat and a spoonful of sauce. Repeat layers of wonton wrappers, cheeses, meat and sauce, creating 6 layers in all, and ending with sauce. Sprinkle each lasagna with reserved Parmesan and mozzarella.
5.Bake until the lasagnas are nicely browned, about 20 minutes. Serve warm garnished with cherry tomatoes and basil leaves.
INGREDIENTS
2 1/2 cups zucchini, sliced lengthwise 1/4 inch thick (about 2 medium)
1/2 lb lean ground beef (I use 1 lb.)
1/4 cup onion, chopped
2 small Tomatoes, cut up
1 (6 ounce) can tomato paste
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 cup water
1/8 teaspoon pepper
1 egg
3/4 cup low fat cottage cheese (or low fat or fat free ricotta)
1/2 cup mozzarella cheese, shredded (I use 8 oz. divided)
1 teaspoon flour
DIRECTIONS
1.Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
2.Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
3.In small bowl slightly beat egg.
4.Add cottage cheese, half of shredded cheese and flour.
5.In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
6.Bake uncovered at 375 degrees F for 30 minutes.
7.Sprinkle with remaining cheese. Bake 10 minutes longer.
8.Let stand 10 minutes before serving.
INGREDIENTS
White Sauce;
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 3/4 cups low-fat (1 per cent) milk
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
Lasagna;
2 tablespoons olive oil
1 large onion, finely chopped
2 large cloves garlic, finely chopped
1 carrot, finely chopped
1 large sweet red pepper, cored, seeded, finely chopped
1 pound zucchini, coarsely chopped
1 cup sliced mushrooms (about 3 ounces)
1 28 ounce can tomatoes, drained and chopped
1/4 cup cured black olives, pitted and finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup packed fresh basil leaves, finely chopped
9 lasagna noodles
8 ounces part-skim mozzarella cheese, shredded
8 ounces provolone cheese, shredded
1/2 cup grated Parmesan cheese
DIRECTIONS
Prepare white sauce;
1. Melt butter in medium-size saucepan over medium-low heat. Whisk in the flour until well blended. Cook, stirring, for 3 minutes. Gradually whisk in the milk. Whisk in the salt. Heat to boiling over medium heat. Reduce the heat to low; simmer, whisking often, for about 30 minutes or until the sauce is thick. Stir in the nutmeg; cover the surface directly with plastic wrap and set aside.
Meanwhile, prepare the lasagna;
1. Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the onion, garlic and carrot; saute for 3 minutes. Remove the vegetables to a medium-size bowl. Carefully wipe out the skillet.
2. Heat 2 teaspoons of the oil in the same skillet over medium heat. Add the sweet red pepper; saute for 3 minutes. Remove the red pepper to the bowl with the onion mixture. Wipe out the skillet again.
3. Heat the remaining 2 teaspoons of oil in the skillet. Add the zucchini; saute for 5 minutes. Add the mushrooms; saute for 3 minutes. Add all the vegetables in the bowl back into the skillet. Add the tomatoes, olives, salt and pepper. Bring to boiling. Cover the skillet; lower the heat and simmer the mixture for 15 minutes to blend the flavors. Stir in the basil.
4. Heat the oven to 375 degrees F. Lightly grease a 13 x 9 x 2-inch baking dish.
5. Cook the noodles in a pot of boiling water following the package directions. Drain the noodles. Combine the mozzarella, provolone and 1/4 cup of the Parmesan cheese in a medium-size bowl.
To assemble;
1. Spread 1/2 cup of the vegetables over bottom of the prepared baking dish. Lay 3 noodles lengthwise over the vegetables in the dish. Spread half of the remaining vegetables over the noodles. Spread one-third of white sauce over the vegetables. Sprinkle with half of the mozzarella cheese mixture. Top with 3 more noodles. Spread remaining vegetables over the top. Spread half of the remaining white sauce over the vegetables. Sprinkle with the remaining mozzarella cheese mixture. Top with the 3 remaining noodles. Spread the remaining white sauce over the top. Sprinkle with remaining grated Parmesan cheese.
2. Bake in 375 degree F oven for 30 minutes or until the top is golden brown. Let the lasagna stand for at least 10 minutes before cutting into portions and serving. Makes 9 servings.
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