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
Showing posts with label Tastes Better From Scratch. Show all posts
Showing posts with label Tastes Better From Scratch. Show all posts
Thursday, October 5, 2017
Wednesday, October 4, 2017
Where's the Beef?
Here are six beefy recipes to help you through the day, including Hawaiian Burgers and Slow Cooker Lasagna. Enjoy!
COMFORT MEATBALLS
This is from Ree Drummond of The Food Network’s The Pioneer Woman.
Total: 2 hr; Prep: 15 min; Inactive: 45 min; Cook: 1 hr; Yield: 6 to 8 servings; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/ree-drummond/comfort-meatballs-recipe-2042533
Ingredients
Meatballs:
1 1/2 pounds ground beef
3/4 cup quick oats
1 cup milk
3 tablespoons very finely minced onion
1 1/2 teaspoons salt
Plenty of ground black pepper
4 tablespoons canola oil
1/2 cup all-purpose flour
Sauce:
1 cup ketchup
4 to 6 tablespoons minced onion
3 tablespoons distilled white vinegar
2 tablespoons sugar
2 tablespoons Worcestershire sauce
Dash of hot sauce, such as Tabasco
Directions
For the meatballs: In bowl, combine the ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm.
Preheat the oven to 350 degrees F.
Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown the meatballs in batches until light brown. As they brown, place them into a rectangular baking dish.
For the sauce: Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs.
Bake until bubbly and hot, about 45 minutes.
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
BLACK BEAN SOUP
This is from Rian Handler on Delish. The recipe begins, “A warm and spicy black bean soup.”
Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4 servings
To view the recipe online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
1 medium red onion, finely chopped
2 cloves garlic, minced
1 tbsp. minced jalapeños
1 tbsp. tomato paste
kosher salt
Freshly ground black pepper
1 tsp. chili powder
1/2 tsp. cumin
3 (15-oz.) cans black beans, with liquid
1 qt. low-sodium chicken or vegetable stock
1 bay leaf
sour cream, for garnish
Sliced avocado, for garnish
Chopped fresh cilantro, for garnish
Directions
In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent, about 5 minutes. Add jalapeños and garlic and cook until fragrant, about 2 minutes. Add tomato paste, stir to coat vegetables, and cook about a minute more. Season with salt, pepper, chili powder, and cumin and stir to coat.
Add black beans with their liquid and chicken broth. Stir soup, add bay leaf and bring to a boil. Immediately reduce to a simmer and let simmer until slightly reduced, about 15 minutes. Remove bay leaf.
Using an immersion blender or food processor, blend the soup to desired consistency.
Serve with a dollop of sour cream, sliced avocado, and cilantro.
CLASSIC BEEF CHILI WITH BEANS
This comes from Danny Seo, also in a recent TODAY Show Recipes email. This begins, “Green lifestyle guru Danny Seo uses grass-fed beef in his delicious classic chili. Since there are no strict standards for grass fed beef in the United States, the next best thing is to look for a mark on the package from a third party operation. The best mark is from the American Grassfed Association, which most sustainability experts agree has the best definition, procedures and certification methods for ensuring you're getting real grass fed products.” Prep Time: 1 hour 10 minutes; Servings: 6
To view this online, click here.
Ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, finely diced
3 cloves garlic, minced
1 red bell pepper, cored, seeded and medium diced
1 pound ground grass-fed beef
2 tablespoons chile powder
1 tablespoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups beef broth
15 ounces canned diced fire-roasted tomatoes
16 ounces jarred store-bought tomato salsa
15 ounces canned kidney beans, drained and rinsed
15 ounce canned pinto beans, drained and rinsed
1/4 cup shredded cheddar cheese
2 scallions, white and green parts, chopped
1 tablespoon chopped fresh cilantro
Tortilla chips, for serving
Preparation
In a large Dutch oven, heat the oil over medium heat. Add the onion, garlic and red pepper. Cover and cook for 5 minutes, stirring occasionally, until the onion is translucent.
Add the ground beef. Using a wooden spoon, break up the beef, cover the pot, and cook for 5 minutes, until the beef is browned.
Stir in the chile powder, cumin, coriander, salt and cayenne. Cook for 1 minute. Stir in the beef broth, tomatoes and salsa. Bring to a simmer, then add the kidney and pinto beans. Cover and simmer for 20 minutes.
Serve the chili garnished with the cheese, scallions, and cilantro. Accompany with tortilla chips.
HAWAIIAN BURGERS
Servings: 4
Source: The Diabetic Newsletter
Find this recipe at: http://diabeticgourmet.com/recipes/html/25.shtml
Ingredients
1 pound extra-lean ground beef
4 slices fresh pineapple, or canned, unsweetened, water packed variety
1 clove garlic, minced
2 scallions, minced
1 teaspoon fresh ginger, minced
1 teaspoon Worcestershire sauce
1 tablespoon low-sodium soy sauce
4 slices- 1 ounce each french bread
Directions
Mix the beef, garlic, scallions, ginger, and soy sauce together and form in 4 patties of equal size about 3/4" thick.
Grill or broil 4" from souce of heat, for 7 minutes for medium-rare turning once. Grill longer for well done burgers.
While burgers are grilling, brush 4 slices of fresh or canned water-packed unsweetened pineapple with 1 teaspoon Worcestershire sauce.
Grill until pineapple is heated through and seared with grill marks, about 6 minutes (2 minutes for canned pineapple).
Serve each patty open-face on a 1 oz toasted slice of French bread, topped with grilled slice, and garnished with 1 tablespoon minced green bell pepper.
Nutritional Information Per Serving: Calories: 282; Protein: 20 g; Fat: 13 g; Sodium: 401 mg; Carbohydrates: 23 g
HONOLULU BOB'S BURGERS
This comes from Country Bob's. Yield: 4 servings.
2 pounds ground beef
Country Bob’s All Purpose Sauce
4 slices Cheddar Cheese
4 well-drained canned pineapple slices
Divide ground beef into 4 portions & shape each into a patty. Grill over hot coals until cooked on one side. Turn patties over. Spread with Country Bob’s All Purpose Sauce & top with pineapple slices. Grill for several min-utes or until cooked through. Add cheese slices. Grill until cheese melts. Top with additional Country Bob’s All Purpose Sauce & serve as desired.
COMFORT MEATBALLS
This is from Ree Drummond of The Food Network’s The Pioneer Woman.
Total: 2 hr; Prep: 15 min; Inactive: 45 min; Cook: 1 hr; Yield: 6 to 8 servings; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/ree-drummond/comfort-meatballs-recipe-2042533
Ingredients
Meatballs:
1 1/2 pounds ground beef
3/4 cup quick oats
1 cup milk
3 tablespoons very finely minced onion
1 1/2 teaspoons salt
Plenty of ground black pepper
4 tablespoons canola oil
1/2 cup all-purpose flour
Sauce:
1 cup ketchup
4 to 6 tablespoons minced onion
3 tablespoons distilled white vinegar
2 tablespoons sugar
2 tablespoons Worcestershire sauce
Dash of hot sauce, such as Tabasco
Directions
For the meatballs: In bowl, combine the ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm.
Preheat the oven to 350 degrees F.
Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown the meatballs in batches until light brown. As they brown, place them into a rectangular baking dish.
For the sauce: Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs.
Bake until bubbly and hot, about 45 minutes.
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
BLACK BEAN SOUP
This is from Rian Handler on Delish. The recipe begins, “A warm and spicy black bean soup.”
Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4 servings
To view the recipe online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
1 medium red onion, finely chopped
2 cloves garlic, minced
1 tbsp. minced jalapeños
1 tbsp. tomato paste
kosher salt
Freshly ground black pepper
1 tsp. chili powder
1/2 tsp. cumin
3 (15-oz.) cans black beans, with liquid
1 qt. low-sodium chicken or vegetable stock
1 bay leaf
sour cream, for garnish
Sliced avocado, for garnish
Chopped fresh cilantro, for garnish
Directions
In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent, about 5 minutes. Add jalapeños and garlic and cook until fragrant, about 2 minutes. Add tomato paste, stir to coat vegetables, and cook about a minute more. Season with salt, pepper, chili powder, and cumin and stir to coat.
Add black beans with their liquid and chicken broth. Stir soup, add bay leaf and bring to a boil. Immediately reduce to a simmer and let simmer until slightly reduced, about 15 minutes. Remove bay leaf.
Using an immersion blender or food processor, blend the soup to desired consistency.
Serve with a dollop of sour cream, sliced avocado, and cilantro.
CLASSIC BEEF CHILI WITH BEANS
This comes from Danny Seo, also in a recent TODAY Show Recipes email. This begins, “Green lifestyle guru Danny Seo uses grass-fed beef in his delicious classic chili. Since there are no strict standards for grass fed beef in the United States, the next best thing is to look for a mark on the package from a third party operation. The best mark is from the American Grassfed Association, which most sustainability experts agree has the best definition, procedures and certification methods for ensuring you're getting real grass fed products.” Prep Time: 1 hour 10 minutes; Servings: 6
To view this online, click here.
Ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, finely diced
3 cloves garlic, minced
1 red bell pepper, cored, seeded and medium diced
1 pound ground grass-fed beef
2 tablespoons chile powder
1 tablespoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups beef broth
15 ounces canned diced fire-roasted tomatoes
16 ounces jarred store-bought tomato salsa
15 ounces canned kidney beans, drained and rinsed
15 ounce canned pinto beans, drained and rinsed
1/4 cup shredded cheddar cheese
2 scallions, white and green parts, chopped
1 tablespoon chopped fresh cilantro
Tortilla chips, for serving
Preparation
In a large Dutch oven, heat the oil over medium heat. Add the onion, garlic and red pepper. Cover and cook for 5 minutes, stirring occasionally, until the onion is translucent.
Add the ground beef. Using a wooden spoon, break up the beef, cover the pot, and cook for 5 minutes, until the beef is browned.
Stir in the chile powder, cumin, coriander, salt and cayenne. Cook for 1 minute. Stir in the beef broth, tomatoes and salsa. Bring to a simmer, then add the kidney and pinto beans. Cover and simmer for 20 minutes.
Serve the chili garnished with the cheese, scallions, and cilantro. Accompany with tortilla chips.
HAWAIIAN BURGERS
Servings: 4
Source: The Diabetic Newsletter
Find this recipe at: http://diabeticgourmet.com/recipes/html/25.shtml
Ingredients
1 pound extra-lean ground beef
4 slices fresh pineapple, or canned, unsweetened, water packed variety
1 clove garlic, minced
2 scallions, minced
1 teaspoon fresh ginger, minced
1 teaspoon Worcestershire sauce
1 tablespoon low-sodium soy sauce
4 slices- 1 ounce each french bread
Directions
Mix the beef, garlic, scallions, ginger, and soy sauce together and form in 4 patties of equal size about 3/4" thick.
Grill or broil 4" from souce of heat, for 7 minutes for medium-rare turning once. Grill longer for well done burgers.
While burgers are grilling, brush 4 slices of fresh or canned water-packed unsweetened pineapple with 1 teaspoon Worcestershire sauce.
Grill until pineapple is heated through and seared with grill marks, about 6 minutes (2 minutes for canned pineapple).
Serve each patty open-face on a 1 oz toasted slice of French bread, topped with grilled slice, and garnished with 1 tablespoon minced green bell pepper.
Nutritional Information Per Serving: Calories: 282; Protein: 20 g; Fat: 13 g; Sodium: 401 mg; Carbohydrates: 23 g
HONOLULU BOB'S BURGERS
This comes from Country Bob's. Yield: 4 servings.
2 pounds ground beef
Country Bob’s All Purpose Sauce
4 slices Cheddar Cheese
4 well-drained canned pineapple slices
Divide ground beef into 4 portions & shape each into a patty. Grill over hot coals until cooked on one side. Turn patties over. Spread with Country Bob’s All Purpose Sauce & top with pineapple slices. Grill for several min-utes or until cooked through. Add cheese slices. Grill until cheese melts. Top with additional Country Bob’s All Purpose Sauce & serve as desired.
Thursday, September 14, 2017
Lasagna - Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday.
If you love lasagna as much as I do, there's no such thing as too many lasagna recipes. Here are six lasagna recipes to help you through the day, including Make-Ahead Cheesy Barbecue Chicken Lasagna Roll-Ups 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
QUICK AND EASY LASAGNA
Okay, you've just gotten home from work or a day of running errands. You're hungry and want dinner as quick and easy as possible, but at the same time, something a little more filling than sandwiches. This lasagna fills the bill, as well as your family.
My youngest son came up with this a while back. He wanted lasagna, but without the long wait time that my full-fledged Vegetarian Lasagna takes, as well as without the onions. (He's not big into onions. But we all have our food preferences!) His version of lasagna if quick, fast, and very satisfying.
16 ounce box of lasagna noodles
Jarred Spaghetti Sauce (1 45-ounce jar or 2 23.5 ounce jars; see note)
12-ounce package of Veggie Ground Crumbles (see note)
8-ounce package of Shredded Cheese (see note)
Taco seasoning pack (optional)
15-ounce can Manwich Sloppy Joe Sauce (optional)
Start a pot of water for the lasagna noodles. Once the water starts to boil, add the lasagna noodles and back the heat down just a little so that the water doesn't boil over. (If you drop it to medium heat, you've gone too far.) Cook according to the package instructions.
While the water starts to heat, take another large pot and add the jarred spaghetti sauce, veggie ground crumbles, and the taco seasonings (if adding) and sloppy joe sauce (if adding). Stir together, then start heating on low-medium heat, stirring occasionally. If this starts bubbling, stir and back the heat down a little.
As soon as the noodles are done cooking, carefully drain through a colander and rinse the noodles in cool water.
To assemble:
Preheat oven to 350 degrees. In a 9” X 13” pan, place half the cooked noodles length-wise. You should have three layers across, and use 9 noodles (3 noodles high). Add half of the spaghetti sauce mixture over the noodles, spreading this fairly evenly. Top with half of the shredded cheese. Repeat the process with the remaining noodles, sauce, and cheese.
Bake at 350 degrees for 15 minutes, remove from oven, and let rest for a minute or two.
Dig in!
Note: With the spaghetti sauce, we tend to use either Prego Heart Smart Traditional or Ragu Traditional, whichever is on sale, but you can use whatever brand you like. Also, we usually put in the larger 45-ounce size sauce, but if you have two of the 23 – 24-ounce size jars (or they're on sale), use them.
With the veggie crumbles, we lean towards Boca's Veggie Ground Crumbles, but you can go with your favorite 12-ounce bag of frozen veggie ground crumbles.
With the shredded cheese, we tend to use shredded cheddar, but have used several other blends of shredded cheese. You can also shred a block of cheddar cheese, if that's your preference, but the bagged shredded cheese saves a little time.
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
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.
If you love lasagna as much as I do, there's no such thing as too many lasagna recipes. Here are six lasagna recipes to help you through the day, including Make-Ahead Cheesy Barbecue Chicken Lasagna Roll-Ups 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
QUICK AND EASY LASAGNA
Okay, you've just gotten home from work or a day of running errands. You're hungry and want dinner as quick and easy as possible, but at the same time, something a little more filling than sandwiches. This lasagna fills the bill, as well as your family.
My youngest son came up with this a while back. He wanted lasagna, but without the long wait time that my full-fledged Vegetarian Lasagna takes, as well as without the onions. (He's not big into onions. But we all have our food preferences!) His version of lasagna if quick, fast, and very satisfying.
16 ounce box of lasagna noodles
Jarred Spaghetti Sauce (1 45-ounce jar or 2 23.5 ounce jars; see note)
12-ounce package of Veggie Ground Crumbles (see note)
8-ounce package of Shredded Cheese (see note)
Taco seasoning pack (optional)
15-ounce can Manwich Sloppy Joe Sauce (optional)
Start a pot of water for the lasagna noodles. Once the water starts to boil, add the lasagna noodles and back the heat down just a little so that the water doesn't boil over. (If you drop it to medium heat, you've gone too far.) Cook according to the package instructions.
While the water starts to heat, take another large pot and add the jarred spaghetti sauce, veggie ground crumbles, and the taco seasonings (if adding) and sloppy joe sauce (if adding). Stir together, then start heating on low-medium heat, stirring occasionally. If this starts bubbling, stir and back the heat down a little.
As soon as the noodles are done cooking, carefully drain through a colander and rinse the noodles in cool water.
To assemble:
Preheat oven to 350 degrees. In a 9” X 13” pan, place half the cooked noodles length-wise. You should have three layers across, and use 9 noodles (3 noodles high). Add half of the spaghetti sauce mixture over the noodles, spreading this fairly evenly. Top with half of the shredded cheese. Repeat the process with the remaining noodles, sauce, and cheese.
Bake at 350 degrees for 15 minutes, remove from oven, and let rest for a minute or two.
Dig in!
Note: With the spaghetti sauce, we tend to use either Prego Heart Smart Traditional or Ragu Traditional, whichever is on sale, but you can use whatever brand you like. Also, we usually put in the larger 45-ounce size sauce, but if you have two of the 23 – 24-ounce size jars (or they're on sale), use them.
With the veggie crumbles, we lean towards Boca's Veggie Ground Crumbles, but you can go with your favorite 12-ounce bag of frozen veggie ground crumbles.
With the shredded cheese, we tend to use shredded cheddar, but have used several other blends of shredded cheese. You can also shred a block of cheddar cheese, if that's your preference, but the bagged shredded cheese saves a little time.
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
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.
Monday, August 28, 2017
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Here are six yummy recipes to help you through the day, including Comfort Meatballs and Stone Fruit Pouches. Enjoy!
HARD ROCK'S COLE SLAW
This recipe, as well as the next two (Hard Rock Cafe's Bar-B-Q Beans and Starbuck's Frappucino) are from Healing Heart Foundation.
This one begins, "Our very low-fat taste-alike."
1 1/3 C fat-free mayonnaise
3 T white vinegar
3 T granulated sugar
2 T soy milk or rice milk
dash salt
8 C chopped cabbage (1 head)
1/2 C shredded carrot
Combine all ingredients except the cabbage and carrots in a large bowl and blend until smooth with a hand or electric mixer. Add cabbage and carrots and toss well. Cover and refrigerate overnight in a plastic or ceramic container (don't use metal).
8 servings, each 96.7 calories: 4% from fat (0.04 g), 82% from carbohydrates (22.4 g), 14% from protein (3.92 g). Sodium 76 mg, Fiber 4 g.
Healing Heart Hint
To bring out the full flavors, keep one or two days in the refrigerator before serving.
For variety (but not like the Hard Rock Cafe's slaw), try adding golden or brown raisins, poppy seeds or chopped chestnuts.
For a kimchi-style slaw add garlic and chili paste.
HARD ROCK CAFE'S BAR-B-Q BEANS
This recipe begins, “The low-fat vegetarian clone of HRC's famous beans.”
2 15-ounce cans low-sodium pinto beans (with liquid)
2 T water
2 t cornstarch
1/2 C ketchup
1/3 C white vinegar
1/4 C brown sugar
2 T diced onion
1 t prepared mustard
1/2 t chili powder
1/4 t salt
1/4 teaspoon coarse ground black pepper
1/2 C soy imitation bacon bits
Preheat oven to 350° F. Empty the cans of pinto beans and liquid in a casserole dish. Dissolve cornstarch in a small bowl with 2 tablespoons of water and add to the beans. Add the remaining ingredients, stir well and cover. Bake for 90 minutes or until the sauce thickens. Stir every half hour. Remove from oven and let cool at least 5 minutes before serving. Serves 6 to 8 as a side dish.
6 servings, each 337 calories: 10% from fat (2.6 g), 70% from carbohydrates (42.6 g), 20% from protein (11.8 g). Sodium 638 mg, Fiber 4 g.
STARBUCK'S FRAPPUCINO
This recipe begins, “Make this popular frozen delight at home, without the caffeine buzz(or with it).”
1 1/2 cups strong cold decaffeinated coffee
1/2 cup fat-free or low-fat soy or rice milk
1/2 cup granulated sugar
1 teaspoon chocolate syrup
1/4 teaspoon salt
1/8 teaspoon vanilla extract
3 cups crushed ice or ice cubes
Combine the coffee, milk, sugar, chocolate syrup and salt in a blender and mix on medium speed for 15 seconds to dissolve sugar. Add the vanilla extract and ice then blend on high speed until smooth and creamy. Stir with a spoon if necessary to help blend. Pour into two 16-ounce glasses.
2 - 16 oz servings, each 191 calories: less than 1% from fat (0.029 g), 99% from carbohydrates (47.7 g), 1% from protein (0.24 g). Sodium 282 mg, Fiber 0 g.
COMFORT MEATBALLS
This is from Ree Drummond of The Food Network’s The Pioneer Woman.
Total: 2 hr; Prep: 15 min; Inactive: 45 min; Cook: 1 hr; Yield: 6 to 8 servings; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/ree-drummond/comfort-meatballs-recipe-2042533
Ingredients
Meatballs:
1 1/2 pounds ground beef
3/4 cup quick oats
1 cup milk
3 tablespoons very finely minced onion
1 1/2 teaspoons salt
Plenty of ground black pepper
4 tablespoons canola oil
1/2 cup all-purpose flour
Sauce:
1 cup ketchup
4 to 6 tablespoons minced onion
3 tablespoons distilled white vinegar
2 tablespoons sugar
2 tablespoons Worcestershire sauce
Dash of hot sauce, such as Tabasco
Directions
For the meatballs: In bowl, combine the ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm.
Preheat the oven to 350 degrees F.
Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown the meatballs in batches until light brown. As they brown, place them into a rectangular baking dish.
For the sauce: Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs.
Bake until bubbly and hot, about 45 minutes.
STONE FRUIT POUCHES
This is from Alton Brown on The Cooking Channel.
Total Timei: 25 minutes; Prep Time: 15 minutes; Cook Time: 10 minutes; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
2 cups crushed gingersnaps
4 apricots, pit removed and cut into eighths
4 plums, pit removed and cut into fourths
4 tablespoons unsalted butter
2 tablespoons plus 2 teaspoons sugar
Pinch salt
4 teaspoons lime zest
2 limes, juiced
4 teaspoons brandy
Directions
Heat coals of grill or fire pit. Cut 8 (18 by 18-inch) squares of aluminum foil. Lay down double thickness of foil and divide gingersnaps evenly among the 4 squares. Divide fruit evenly and place on top of gingersnaps. Dot with butter. In small bowl mix sugar, salt, and lime zest. Sprinkle sugar mixture evenly over fruit, drizzle with juice and brandy and seal packets. Once coals are ash covered, lay packets over them and cover with lid of grill. If cooking in a fire pit carefully try to partially bury packets in hot coals. Cook for 10 minutes. Remove from heat and open carefully, as steam inside packet is very hot. Serve on plates as is or spoon into shallow bowls and top with creme fraiche or ice cream.
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
HARD ROCK'S COLE SLAW
This recipe, as well as the next two (Hard Rock Cafe's Bar-B-Q Beans and Starbuck's Frappucino) are from Healing Heart Foundation.
This one begins, "Our very low-fat taste-alike."
1 1/3 C fat-free mayonnaise
3 T white vinegar
3 T granulated sugar
2 T soy milk or rice milk
dash salt
8 C chopped cabbage (1 head)
1/2 C shredded carrot
Combine all ingredients except the cabbage and carrots in a large bowl and blend until smooth with a hand or electric mixer. Add cabbage and carrots and toss well. Cover and refrigerate overnight in a plastic or ceramic container (don't use metal).
8 servings, each 96.7 calories: 4% from fat (0.04 g), 82% from carbohydrates (22.4 g), 14% from protein (3.92 g). Sodium 76 mg, Fiber 4 g.
Healing Heart Hint
To bring out the full flavors, keep one or two days in the refrigerator before serving.
For variety (but not like the Hard Rock Cafe's slaw), try adding golden or brown raisins, poppy seeds or chopped chestnuts.
For a kimchi-style slaw add garlic and chili paste.
HARD ROCK CAFE'S BAR-B-Q BEANS
This recipe begins, “The low-fat vegetarian clone of HRC's famous beans.”
2 15-ounce cans low-sodium pinto beans (with liquid)
2 T water
2 t cornstarch
1/2 C ketchup
1/3 C white vinegar
1/4 C brown sugar
2 T diced onion
1 t prepared mustard
1/2 t chili powder
1/4 t salt
1/4 teaspoon coarse ground black pepper
1/2 C soy imitation bacon bits
Preheat oven to 350° F. Empty the cans of pinto beans and liquid in a casserole dish. Dissolve cornstarch in a small bowl with 2 tablespoons of water and add to the beans. Add the remaining ingredients, stir well and cover. Bake for 90 minutes or until the sauce thickens. Stir every half hour. Remove from oven and let cool at least 5 minutes before serving. Serves 6 to 8 as a side dish.
6 servings, each 337 calories: 10% from fat (2.6 g), 70% from carbohydrates (42.6 g), 20% from protein (11.8 g). Sodium 638 mg, Fiber 4 g.
STARBUCK'S FRAPPUCINO
This recipe begins, “Make this popular frozen delight at home, without the caffeine buzz(or with it).”
1 1/2 cups strong cold decaffeinated coffee
1/2 cup fat-free or low-fat soy or rice milk
1/2 cup granulated sugar
1 teaspoon chocolate syrup
1/4 teaspoon salt
1/8 teaspoon vanilla extract
3 cups crushed ice or ice cubes
Combine the coffee, milk, sugar, chocolate syrup and salt in a blender and mix on medium speed for 15 seconds to dissolve sugar. Add the vanilla extract and ice then blend on high speed until smooth and creamy. Stir with a spoon if necessary to help blend. Pour into two 16-ounce glasses.
2 - 16 oz servings, each 191 calories: less than 1% from fat (0.029 g), 99% from carbohydrates (47.7 g), 1% from protein (0.24 g). Sodium 282 mg, Fiber 0 g.
COMFORT MEATBALLS
This is from Ree Drummond of The Food Network’s The Pioneer Woman.
Total: 2 hr; Prep: 15 min; Inactive: 45 min; Cook: 1 hr; Yield: 6 to 8 servings; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/ree-drummond/comfort-meatballs-recipe-2042533
Ingredients
Meatballs:
1 1/2 pounds ground beef
3/4 cup quick oats
1 cup milk
3 tablespoons very finely minced onion
1 1/2 teaspoons salt
Plenty of ground black pepper
4 tablespoons canola oil
1/2 cup all-purpose flour
Sauce:
1 cup ketchup
4 to 6 tablespoons minced onion
3 tablespoons distilled white vinegar
2 tablespoons sugar
2 tablespoons Worcestershire sauce
Dash of hot sauce, such as Tabasco
Directions
For the meatballs: In bowl, combine the ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm.
Preheat the oven to 350 degrees F.
Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown the meatballs in batches until light brown. As they brown, place them into a rectangular baking dish.
For the sauce: Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs.
Bake until bubbly and hot, about 45 minutes.
STONE FRUIT POUCHES
This is from Alton Brown on The Cooking Channel.
Total Timei: 25 minutes; Prep Time: 15 minutes; Cook Time: 10 minutes; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
2 cups crushed gingersnaps
4 apricots, pit removed and cut into eighths
4 plums, pit removed and cut into fourths
4 tablespoons unsalted butter
2 tablespoons plus 2 teaspoons sugar
Pinch salt
4 teaspoons lime zest
2 limes, juiced
4 teaspoons brandy
Directions
Heat coals of grill or fire pit. Cut 8 (18 by 18-inch) squares of aluminum foil. Lay down double thickness of foil and divide gingersnaps evenly among the 4 squares. Divide fruit evenly and place on top of gingersnaps. Dot with butter. In small bowl mix sugar, salt, and lime zest. Sprinkle sugar mixture evenly over fruit, drizzle with juice and brandy and seal packets. Once coals are ash covered, lay packets over them and cover with lid of grill. If cooking in a fire pit carefully try to partially bury packets in hot coals. Cook for 10 minutes. Remove from heat and open carefully, as steam inside packet is very hot. Serve on plates as is or spoon into shallow bowls and top with creme fraiche or ice cream.
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
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