Lasagne

iVillage Member
Registered: 09-08-2003
Lasagne
Mon, 01-03-2005 - 7:42pm

I finally found WW lasagne noodles so I made lasagne the other nite. I have no idea of the calories, but I only had one serving - here's the recipe - with my changes in parens:

Tomato Sauce:

1/4 cup olive oil (I didn't use that much, just enough to coat the bottom of my pot)
1/2 cup finely chopped onion
1 clove garlic, crushed
2 tbsp. chopped parsley
1/2 ground chuck, 1/4 ground pork (I've made it in the past with turkey meat, once with the chuck & pork - this time with ground round - 95% lean - it tasted better than the other meats)
1 can (2 lbs. 3 oz.) Italian tomatoes, undrained
2 cans (6 oz size) tomato paste
2 tablespoons sugar (I used splenda)
1 tablespoon salt
2 tsp. dried oregano leaves
1 tsp. dried basil leaves
1/4 tsp. pepper

8 oz WW lasagne noodles
1 pound ricotta cheese (I used part-skim)
1 pound mozzarella cheese (part-skim)
1 jar, 3 oz. grated Parmesan cheese (I don't use because I don't like Parmesan cheese)

1. Make tomato sauce. In hot oil in dutch oven or pot, saute onion, garlic & parsely until onion is tender - about 5 minutes.
2. Add beef, saute until well-browned. Add tomatoes, tomatoe paste, spenda, salt, oregano, basil & pepper, mix well, mashing tomatoes with fork.
3. Bring to boiling. Reduce heat & simmer, covered and stirring occasionally, 3 hours.

Preheat oven to 350. Grease a 13x9x2 inch baking dish (I used Pam)
Spoon a little timoato sauce in dish. Layer noodles (you don't have to boil the noodles, they'll cook in the sauce in the oven), ricotta, mozzarella, tomato sauce & paremesan. Repeat until all ingredients are used, ending with sauce & Parmesan.

Bake uncovered 45-50 minutes. Let stand 10-15 minutes before cutting to make serving easier.