Lasagna - Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's double post deals with lasagna.

I absolutely love lasagna. Add that to the cooling temperatures of autumn (my favorite season), when a hearty, hot meal hits the spot, and it becomes instant hit.

Here are six yummy lasagna recipes to try out, including Traditional Lasagna and Hearty Lasagna. Enjoy!

SLOW COOKER LASAGNA

This is from Lauren Allen, whose site, Tastes Better From Scratch is one that you really, really should check out. Seriously. I’ll wait…

This yummy recipe makes 5 servings, and can be viewed on Lauren’s site here.

Ingredients

1/2 pound ground beef

1/2 pound Italian sausage (I use hot)

1 1/2 tsp salt

1/2 tsp pepper

1 large onion, chopped*

1 tsp Italian seasoning

2 Tbsp parsley

2 tsp garlic powder

2 Tbsp Worcestershire sauce

1 (6 oz) can tomato paste

1 (29 oz) can tomato sauce

2 Tbsp granulated sugar

1 1/4 cups water

1 (8 oz) package regular lasagna noodles, uncooked

4 cups shredded mozzarella cheese

1-1/2 cups cottage cheese

1/2 cup grated Parmesan cheese

Instructions

In a large skillet over medium heat brown the ground beef, Italian sausage and onion. Add salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water. Stir and simmer 15-20 minutes. (You could make the sauce in advance!)

Spread a fourth of the meat sauce into the bottom of your slow cooker. Arrange a third of the noodles over the sauce (break the noodles to fit, if necessary). Combine the mozzarella, cottage cheese and parmesan cheese; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce and sprinkle with extra mozzarella cheese, if desired.

Cover and cook on low for about 4-5 hours or until noodles are tender.

Recipe Notes

*You could substitute 1-2 Tbsp dried minced onion

HEARTY LASAGNA

This was in the October 2016 issue Runner's World, page 46. Makes 6 to 8 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.

This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.

Ingredients

1 12-oz. box dried lasagna sheets

2 Tbsp. extra virgin olive oil

3 cloves garlic, chopped

1 lb. ground beef (or sausage or both)

6 cups tomato sauce

1 6 oz. can tomato paste

1/4 cup chopped fresh basil

1/4 cup chopped fresh Italian parsley

1/2 tsp. dried oregano

15 oz. ricotta cheese

8 oz. low-moisture, part-skim mozzarella, shredded

8 oz. fresh mozzarella, sliced

1/2 cup grated Romano cheese

Instructions

Preheat oven to 350°F. Cook lasagna sheets according to package instructions. Drain and set aside in a single layer on parchment paper. In large saucepan, heat oil over medium-high heat. Add garlic and cook, stirring, for 1 minute or until golden. Add meat and cook, stirring, for 5 minutes or until browned. Add tomato sauce, tomato paste, and herbs, and stir to combine. Reduce heat to low, and simmer sauce for 15 minutes to thicken. Spoon 1/4 of sauce onto the bottom of a 13" x 3" x 9" pan. Top with single layer of pasta sheets, followed by 1/3 of remaining sauce, making sure sheets are well covered. Layer with 1/3 each of ricotta and shredded mozzarella. Repeat twice, for 3 layers total. Top with fresh mozzarella and Romano. Bake for 45 minutes or until golden and bubbling. Rest for 15 minutes before serving. Makes 6 to 8 servings.

Nutrition Information: Calories per serving (for 6): 809;Protein: 56 g; Carbs: 71 g; Fiber: 7 g; Sugar: 6 g; Total fat: 35 g; Saturated fat: 17 g; Sodium: 825 mg

SPINACH LASAGNA ROLL UPS

This is from Diana Rattray, The Spruce’s Southern Cooking guide. Diana wrote, “These lasagna roll-ups are a fun change of pace, and your family will love them. Instead of layers, the cooked lasagna noodles are wrapped around a spinach and ricotta filling and baked with a meaty sauce.

“Alternatively, you could use a purchased marinara or spaghetti sauce for a meat-free dinner. Serve this delicious lasagna with garlic bread and a tossed salad.

“See the tips and variations below the recipe for some shortcuts and freezing tips.”

Total Time: 115 minutes; Prep Time: 25 minutes; Cook Time: 90 minutes; Yield: 6 servings

Ingredients

1 (10-ounce) package fresh spinach, chopped (6 cups)

1 large (28-ounce) can crushed Italian plum tomatoes

1 pound ground chuck or lean ground beef

8 ounces fresh mushrooms, sliced (about 3 cups)

1 cup chopped onion

2 cloves garlic, minced

2 (6-ounce) cans tomato paste

1 1/2 cups water

1/4 cup chopped fresh parsley

1 teaspoon dried oregano leaves

1 teaspoon dried basil leaves

1/4 teaspoon pepper

2 drops hot sauce, optional

1 (15-ounce) carton ricotta cheese

2 cups shredded mozzarella cheese, divided

2 eggs, slightly beaten

6 tablespoons grated Parmesan cheese, divided

1/2 teaspoon salt

1/8 teaspoon pepper

1/8 ground nutmeg

Directions

Place spinach in 4-quart Dutch oven. Cover and cook over medium heat for 3 to 4 minutes or until wilted. Drain the spinach in a colander, pressing with a spoon to squeeze out as much liquid as possible.

Puree the tomatoes in a blender until smooth.

Cook ground chuck, mushrooms, onion, and garlic in the same Dutch oven over medium heat for 10 minutes or until ground beef is browned. Pour off excess fat. Add the pureed tomatoes, tomato paste, water, 2 tablespoons of the parsley, oregano, basil, 1/4 teaspoon pepper, and hot sauce. Blend well. Cook over high heat until the mixture comes to a boil. Reduce the heat to low; simmer, partially covered, for 45 minutes.

Meanwhile, in a bowl, combine the drained spinach, remaining 2 tablespoons parsley, ricotta cheese, half of the mozzarella cheese, the beaten eggs, 4 tablespoons of the Parmesan cheese, salt, 1/8 teaspoon pepper, and nutmeg; mix well.

Preheat the oven to 350 F.

Pour 1 1/2 cups of the prepared sauce in a 9-by-13-inch baking pan (3-quart) or baking dish.

Spread 1/3 cup of the spinach-cheese filling on a cooked lasagna noodle; roll up and place on the sauce in the baking dish. Repeat with the remaining noodles.

Top the rolls with the remaining sauce and remaining 2 tablespoons of Parmesan cheese.

Bake the preheated oven for 30 minutes.

Top with the remaining mozzarella cheese and Parmesan cheese. Return to the oven for about 5 minutes, or until the cheese has melted.

Let stand 10 minutes before serving.

Tips and Variations

Substitute a package of frozen spinach for the fresh spinach and follow the package directions for cooking. Drain it well, pressing or squeezing out excess moisture.

Use a large jar of your favorite spaghetti sauce, with or without meat and skip the meat sauce prep.

Lasagna freezes well, so don't worry about leftovers. Or, make two pans! Freeze it in freezer bags or wrap in plastic wrap then in foil. Freeze for up to 2 months. Defrost lasagna in the refrigerator or microwave and then cover the baking dish with foil and bake until hot. Leftover or reheated casseroles should alway be cooked to a minimum temperature of 165° F.

EGGPLANT LASAGNA

This recipe begins, “An extra set of hands from a little helper can shave minutes off the assembly of this Eggplant Lasagna, while getting a youngster excited about digging into a veggie-centric dinner.”

Yield: 8 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1320

View recipe with photo: http://diabeticgourmet.com/recipes/html/1320.shtml

Ingredients

Pam Original No-Stick Cooking Spray

1 cup part-skim ricotta cheese

3/4 cup grated Parmesan cheese

3/4 teaspoon dried Italian seasoning

1 large eggplant (about 1 pound), cut into 1/4-inch thick lengthwise slices

1/4 cup extra virgin olive oil

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 package (20 ounces) ground turkey

3/4 cup chopped yellow onion

1 tablespoon finely chopped garlic

1 can (14.5 ounces) Hunt's Original Diced Tomatoes, No Salt Added, drained

1/4 cup Hunt's Tomato Paste (or Hunt’s Organic)

1/4 cup thinly sliced fresh basil

1-1/2 cups shredded part-skim mozzarella cheese

Directions

Heat oven to 350F.

Spray 8-by-8-inch glass baking dish with cooking spray.

In small bowl, combine ricotta cheese, Parmesan cheese and Italian seasoning; set aside.

Heat grill pan over medium-high heat. Brush eggplant slices with oil; sprinkle both sides with salt and pepper.

In batches, place eggplant on grill pan. Cook each side 1-2 minutes or until lightly browned and tender. Remove and place on baking sheet lined with paper towels; pat to remove excess moisture.

Spray large skillet with cooking spray; heat over medium-high heat. Add turkey and cook 3 minutes, stirring occasionally. Add onion and garlic; cook 2-3 minutes more or until onion is tender and turkey is crumbled and no longer pink. Drain.

Add drained tomatoes, tomato paste and basil to skillet; stir to combine. Reduce heat and simmer 2 minutes more.

Assemble lasagna by spreading 3/4 cup meat mixture over bottom of dish. Place 3 eggplant slices over meat mixture, top with 3/4 cup meat mixture, half of ricotta cheese mixture and 1/2 cup mozzarella cheese.

Repeat layers, ending with a layer of eggplant slices topped with meat mixture and remaining mozzarella cheese.

Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 30 minutes. Let stand 10 minutes before serving.

Nutritional Information Per Serving: Calories: 318; Protein: 22 g; Fat: 19 g; Sodium: 363 mg; Cholesterol: 72 mg; Saturated Fat: 7 g; Dietary Fiber: 3 g ; Carbohydrates: 13 g

ROASTED VEGETABLE LASAGNA

This was in a Weight Watchers' email several years ago. The recipe begins, “Roasted vegetable purée gives lasagna a new twist! For variety, substitute zucchini or yellow squash for the eggplant.”

POINTS® Value: 5; Servings 6; Preparation Time: 25 min; Cooking Time: 65 min; Level of Difficulty: Moderate

Ingredients

3 medium raw eggplant, cut into 1/2-inch pieces

3 medium sweet red pepper(s), chopped

4 small tomato(es), plum, seeded and chopped

4 medium garlic clove(s), peeled and chopped

2 tsp olive oil

1 tsp table salt, or more to taste

1/4 tsp black pepper, or more to taste

9 serving dry lasagna noodles, 9 noodles, cooked and drained

1/4 cup grated Parmesan cheese

3/4 cup part-skim mozzarella cheese, shredded

Directions

Preheat oven to 425°F.

In roasting pan, combine vegetables and garlic with olive oil. Bake 20 minutes or until vegetables are tender, stirring occasionally.

Place half of vegetables, salt and pepper, and 1/2 cup water in food processor and process until smooth. Spoon 1/2 cup of vegetable purée into bottom of a 9 X 13-inch baking dish. Place three noodles over purée. Top with 1/2 cup of purée, 1/2 of remaining vegetables, 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, purée and cheese. Bake until bubbly, about 45 minutes. Slice into 6 pieces and serve.

TRADITIONAL LASAGNA

Prep Time: 10 minutes

Cook Time: 70 minutes

Difficulty: Medium

Yield: 12 servings.

Source: Dreamfields Healthy Carb Pasta

Find this recipe at: http://diabeticgourmet.com/recipes/html/581.shtml

Ingredients

12 pieces of Dreamfields Lasagna

1 tablespoon olive oil

1 clove garlic, minced

1/2 cup chopped onion

1/2 cup chopped carrots

1/2 cup chopped celery

8 ounces sliced mushrooms (optional)

8 ounces lean ground beef

8 ounces Italian sausage

1 teaspoon salt

1/2 teaspoon ground black pepper

1 container (15 ounces) part-skim ricotta cheese

3 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

4 cups marinara sauce

Directions

Prepare lasagna according to package directions. Drain and rinse in cold water; drain well.

In a large skillet, heat olive oil over medium-high heat and saute garlic, onion, carrots, celery and mushrooms until tender, about 5 minutes; remove from heat.

Using the same skillet on medium heat, brown hamburger and Italian sausage, season with salt and pepper, stirring and crumbling meats. Cook about 10 minutes or until no longer pink. Drain juices. Mix in vegetable mixture.

Preheat oven to 375 degrees F.

Spray 13x9x3 baking dish with non-stick cooking spray.

To Assemble:

Spread 1 cup of marinara sauce on bottom of baking dish.

Layer 3 lasagna noodles, 1/3 of ricotta cheese, 1/2 of the meat mixture, 1 cup marinara sauce, 1 cup mozzarella cheese.

Layer 3 lasagna noodles, 1/3 of ricotta cheese, 1 1/2 cups marinara sauce.

Layer remaining lasagna noodles, ricotta cheese, meat mixture, marinara sauce, mozzarella cheese and Parmesan cheese.

Cover pan with tin foil and bake for 45 minutes. Remove tin foil and bake another 10 minutes. Let stand for 10 minutes before cutting.

Nutritional Information Per Serving: Calories: 322; Protein: 22 g; Fat: 19 g; Sodium: 769 mg; Cholesterol: 55 mg; Saturated Fat: 8 g; Dietary Fiber: 3 g