Monday, January 11, 2010

Lasagna Florentine, on the low fat side

I made lasagna for dinner yesterday, which is always an undertaking. Lasagna is not a quick dinner, so it's not something we make often. It's also not very cheap, since we have developed a taste for ricotta cheese instead of just cottage. sigh. Like I said, I have gourmet tastes...grin.

So, It turned out a little browner on top because meetings ran late and kids left it in the oven, but it still tasted great. Try it, you'll like it!! ;)

Family Favorite Lasagna Florentine

Spaghetti sauce with mushrooms, 3 tall cans
Diced Tomatoes, 1 can
85% lean hamburger, 2.5 lbs, cooked, drained
Mushrooms, fresh, 1.25 cups sliced
onion, 1 cup chopped
Garlic, 4 tsp chopped (I buy the bottled stuff, already chopped)
lasagna noodles, 3 1.2 boxes (6 serving size)
fat free cottage cheese 3 containers
low fat ricotta, 2 1/2 containers
Spinach, frozen, 1/2 package defrosted
low moisture park skim mozzarella cheese grated, 6 cups
fat free mozzarella, 1 cup grated
Italian seasoning

In a large dutch oven, (or pasta pan) Add the garlic, onion and mushrooms to the ground beef after draining, over low heat, stirring till well mixed. Add tomatoes and spaghetti sauce, stir, add fennel and Italian seasoning. In a large bowl, mix cottage cheese, ricotta and mozzarella. Stir till well blended. Add parsley and spinach, stir till blended. Have two 9x13 pans sprayed. Ladle the sauce into each pan, just coating the bottom thinly. Put a layer of lasagna noodles. Then a layer of cheese sauce. Then a layer of noodles, and so forth, ending with the meat sauce. This might be a little thin, just make sure the noodles are all covered. Sprinkle the mozzarella evenly over the top. I made a separate end of one pan and put fat free mozzarella on my section. I had enough for dinner and lunch tomorrow.! Anyway, cover with foil and cook at 350 for an hour. Turn off the oven, remove the foil and place back in the oven to melt the cheese on top, about 10 minutes. Pull out and let sit for 5 minutes or so before cutting and serving. Cut each pan into 15 or more slices...enjoy with salad!!

Nutritional Info:
Servings Per Recipe: 32
Amount Per Serving:
* Calories: 337.9
* Total Fat: 9.7 g
* Cholesterol: 40.2 mg
* Sodium: 753.4 mg
* Total Carbs: 39.9 g
* Dietary Fiber: 3.7 g
* Protein: 25.8 g

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