Lasagna - Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's double post deals with one of my favorite foods, lasagna, and includes Hearty Lasagna and Simple Vegetarian Spinach Lasagna. Enjoy!

MAKE-AHEAD CHEESY BARBECUE CHICKEN LASAGNA ROLL-UPS

This is from Tablespoon.com, and starts off, “We’re bringing BBQ to the lasagna pan with these simple, delicious roll-ups.” Prep Time: 50 minutes; Total Time: 10 hours 20 minutes; Makes 16 servings.

To view this online, click here.

Ingredients

Roll-Ups (to make ahead and freeze)

16 uncooked lasagna noodles

1 package (8 oz) cream cheese, softened

2 cups shredded sharp Cheddar cheese (8 oz)

1 teaspoon Cajun seasoning

2 eggs, slightly beaten

3 1/2 cups chopped cooked chicken

1 cup finely chopped green onions

Sauce and Cheese (for baking roll-ups)

2 cups barbecue sauce

2 cups shredded sharp Cheddar cheese (8 oz)

1/4 cup sliced green onion greens

1/4 cup ranch dressing, if desired

Directions

In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.

In large bowl, beat cream cheese, 2 cups shredded Cheddar cheese and the Cajun seasoning with electric mixer on medium speed until blended. On low speed, add eggs one at a time, beating after each addition. Stir in chicken and finely chopped green onions. Spread slightly less than 1/3 cup chicken mixture along center of each cooked lasagna noodle to within 1 inch of one short end. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups seam side down in pan; cover loosely with foil. Freeze about 30 minutes or until firm.

Place frozen rolls in two labeled 1-gallon freezer bags. Freeze up to 3 months.

To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.

Heat oven to 350°F. Pour 1 cup barbecue sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 40 to 50 minutes or until hot and bubbly. Remove foil; sprinkle each dish with 1 cup shredded Cheddar cheese. Bake uncovered 3 to 5 minutes longer or until cheese is melted. Sprinkle with green onion greens. Let stand 5 minutes before serving. Drizzle with ranch dressing.

SQUASH AND SPINACH LASAGNA

This comes from the Food Network, and begins, “Lowfat milk thickened with cornstarch takes the place of a traditional bechamel and ricotta filling and it still tastes incredibly creamy. Fresh, sweet squash also lends a nice richness and part-skim mozzarella gives you that gooey cheese goodness. Fresh baby spinach adds vitamins and minerals to this vegetarian main.”

Level: Intermediate; Total Time: 1 hr 40 min; Prep Time: 15 min; Inactive: 10 min; Cook Time: 1 hr 15 min; Yield: 8 servings

To view this online, click here.

Ingredients

9 no-boil lasagna noodles

1 tablespoon extra-virgin olive oil

3 cloves garlic, finely chopped

1 large onion, finely chopped

Kosher salt and freshly ground black pepper

4 cups lowfat (1-percent) milk

1/4 cup cornstarch

Two 5-ounce packages baby spinach

1/2 cup fresh flat-leaf parsley leaves, finely chopped, plus more, for garnish

1/4 teaspoon freshly grated nutmeg

1 butternut squash (about 2 1/2 pounds), peeled, seeded, halved lengthwise and cut into 1/4-inch-thick half-moons

2 cups shredded part-skim mozzarella

Directions

Preheat the oven to 400 degrees F. Soak the lasagna noodles in warm water.

Heat the oil in a large skillet over medium heat. Add the garlic, onions and salt and pepper. Cook, stirring occasionally, until the vegetables are tender and browned, about 10 minutes. If the mixture becomes too dry, add a tablespoon or two of water.

Meanwhile, stir together 1/2 cup of the milk and the cornstarch in a small bowl until smooth. Heat the remaining 3 1/2 cups milk in a large saucepan until bubbling. Stir the cornstarch mixture into the milk and bring to a boil. Simmer, stirring, until the milk thickens to the consistency of a thin batter, about 5 minutes. Stir in the onion mixture, spinach, parsley and nutmeg, and cook until the spinach wilts. Season with salt and pepper. Remove from the heat.

Drain the noodles. Spread 1 cup of the spinach mixture over the bottom of a 13- by 9- by 2-inch glass or ceramic baking dish. Arrange 3 lasagna noodles over the spinach. Arrange half of the squash over the noodles, overlapping slightly, and sprinkle with one-third of the mozzarella. Spoon 1 cup spinach mixture over the cheese, and top with 3 noodles, the remaining squash and another third of the mozzarella. Top with 1 cup spinach mixture, followed by the last 3 noodles and the remaining 1 cup spinach mixture. Cover tightly with foil; reserve the remaining mozzarella.

Bake for 40 minutes. Uncover and sprinkle the remaining mozzarella over the top. Bake until bubbling and the squash is tender, about 15 minutes. Let stand at least 10 minutes before serving.

Cook’s Note

For freezing and reheating, allow the lasagna to cool completely. Divide into 8 even portions and store in a freezer-safe resealable plastic bag or container. Transfer to a microwave-safe plate, loosely cover with plastic wrap and microwave until hot, 4 to 5 minutes.

SIMPLE VEGETARIAN SPINACH LASAGNA

This comes from Vicki Shanta Retelny, RDN at VeryWellFit. Vicki wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.

“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.“

Total Time: 65 min; Prep Time: 20 min; Cook Time: 45 min; Servings 9 (1 cup each)

To view this online, click here.

Ingredients

1 package no-boil lasagna noodles

2 28-ounce cans tomato sauce

1/8 teaspoon kosher salt

1 teaspoon oregano

2 cloves garlic, finely minced

1 15-ounce container part-skim ricotta cheese

1 cup part-skim mozzarella cheese, grated

3 cups raw baby spinach leaves

Preparation

Preheat the oven the 350F.

On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.

On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.

Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.

Remove from the oven and allow to cool for a 10 minutes before serving.

Ingredient Variations and Substitutions

Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.

If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.

Cooking and Serving Tips

To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.

This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.

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.

AL ROKER’S VEGETABLE LASAGNA

This is from The Today Show’s Al Roker. The recipe begins, “This vegetarian lasagna, which is bubbling with gooey cheese, is a delicious way to sneak lots of vegetable servings into dinner.”

Cook Time: 1 hour 10 minutes; Prep Time: 20 minutes; Yield: 1 lasagna

To view this online, click here.

Ingredients

Sauce

2 tablespoons olive oil

1 zucchini, medium dice

1 small yellow squash, medium dice

1 medium yellow onion, medium dice

1 medium red bell pepper, medium dice

Salt and pepper, to taste

4 cloves garlic, minced

4 cups marinara sauce

3 tablespoons chopped basil

1 pinch red pepper flakes

Lasagna

32 ounces whole milk ricotta cheese

2 eggs

1 pound dry lasagna noodles, cooked according to packaging

1/2 cup grated Parmesan cheese

2 cups shredded mozzarella

Preparation

For the sauce:

Heat olive oil in a large sauté pan over medium high heat. Add zucchini, squash, onion and red peppers. Season with salt and sauté vegetables until softened, about 5 minutes. Add garlic and cook an additional minute. Pour in marinara sauce and chopped basil. Add a pinch of red pepper flakes. Cook sauce for 20-30 minutes, stirring occasionally, until slightly thickened.

For the lasagna:

While sauce is cooking, mix together ricotta cheese and egg until combined. Season with salt and pepper.

In a 9x13-inch baking dish, assemble the lasagna: Spoon vegetable sauce on bottom, cover with noodles in a single layer, spread a layer of the ricotta mixture and sprinkle some Parmesan. Repeat until the lasagna is fully built, finishing by covering the top with the shredded mozzarella.

Cover lasagna with aluminum foil. Bake in a 400°F oven, covered, for 40 minutes, then remove foil and cook for an additional 10 minutes, until the cheese turns golden brown.

Once cooked, let lasagna sit for 8-10 minutes before cutting and serving.