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Everyone loves this lasagna. It's often served as a birthday treat for guests. I've lightened it up a lot from the original, but no one can tell the difference! —Heather O'Neill, Troy, Ohio
This recipe is:
Contest Winning
Healthy
Diabetic Friendly
Nutritional Facts 1 piece equals 323 calories, 12 g fat (5 g saturated fat), 79 mg cholesterol, 701 mg sodium, 28 g carbohydrate, 4 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.
Originally published as Lasagna Deliziosa in Healthy Cooking February/March 2009, p29
Lasagna Prep PointersTo keep lasagna from becoming soupy, be certain to drain the noodles well and pat them dry. Use a thick tomato sauce. Add a beaten egg to the ricotta or cottage cheese filling to help bind it together. Saute and drain well any vegetables such as mushrooms or zucchini that may add extra liquid. Be sure to let baked lasagna stand for 15 minutes before cutting. Another option is to try no-boil lasagna noodles, which absorb extra moisture while cooking. They can be found in the pasta section of most grocery stores.
To keep lasagna from becoming soupy, be certain to drain the noodles well and pat them dry. Use a thick tomato sauce. Add a beaten egg to the ricotta or cottage cheese filling to help bind it together. Saute and drain well any vegetables such as mushrooms or zucchini that may add extra liquid. Be sure to let baked lasagna stand for 15 minutes before cutting. Another option is to try no-boil lasagna noodles, which absorb extra moisture while cooking. They can be found in the pasta section of most grocery stores.
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Reviewed on Jun. 05, 2012 by DCinDE
One note, ALL lasagna is "no boil". Take traditional uncooked lasagna noodles, and layer the lasagna as normal. They will absorb the liquids while cooking. This will make the noodles perfectly cooked without being mushy, and it will firm up the lasagna. Try it once and you will never go back!
Reviewed on Jun. 05, 2012 by stephanieann1983
I would make this again with some changes. There was not nearly enough of the ricotta mixture. The layers didn't hold together very well. Also, I would leave out the fennel seed.
Reviewed on May. 13, 2012 by keepinyouinstitches
Very good... I used wheat noodles instead for extra nutrition.
Reviewed on Mar. 01, 2012 by ilka896
This was an awesome recipe and pretty simple to make. Came out really good. My family was pleased.
Reviewed on Feb. 29, 2012 by SharonColyer
Great recipe--can't wait to make it for company. If you check the recipe again, you'll see that it is lowfat, low calorie, etc.
Reviewed on Feb. 28, 2012 by KeriM
I thought this did not taste right, and had to alter the meat sauce considerably, which helped a lot. Also, the instructions for assembly do not work. There are just not enough ingredients to do 3 layers of each. I also ended up saving all of the mozza for the top and it still wasn't enough.
Reviewed on Feb. 28, 2012 by Blondean
very good
Reviewed on Feb. 28, 2012 by xizziz
I use this recipe but use sweet Italian sausage (not turkey), leave out the ground beef, leave out the onion, use tomato paste and a can of spaghetti sauce, lots of garlic and onion powder, basil ricotta cheese, leave out the diced tomatoes, add sugar to taste, leave out the fennel seed and pepper, no egg (yuk), no parsley and no salt. With the changes I rate this 5 stars.
Reviewed on Feb. 28, 2012 by patientgirl
I substituted egg noodles and used no fennel seed. Egg noodles make it lighter. It was delicious.
Reviewed on Feb. 28, 2012 by kerly87
I make this recipe quite often, but I make it a bit healthier. (ie, wheat lasagna noodles, Italian flavored ground turkey, splenda, lowfat cheeses. It is delicious!!! It also freezes well. I line 2 9x9 pans with foil, make this, then freeze. When I am ready for it, I can pop it back in a pan and cook.
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