Anyone have a good lasagna recipe?
Find a Conversation
Anyone have a good lasagna recipe?
| Mon, 02-25-2008 - 2:30pm |
DH and I are having dinner with some friends on Saturday, and are supposed to be bringing lasagna.
Anyone have a good SB friendly recipe that will still taste great? We do need to do "real" lasagna and not the crock pot version.
I want to show them how great things can taste - - DH and I are trying to convince a couple to join us. The wife wants to, but her DH isn't sure...
Thanks!

Pages
Is this what you're looking for:
http://messageboards.ivillage.com/iv-fbsouthbeach/messages?msg=15103.5
Yes Cathy, Thank you very much!! I will be making this tonight and am SO looking forward to it.
Thanks again,
Nicol
That sounds good too. I have the eggplant now so will do this tonight and think I will try it with zucchini next time.
Yes, I will let you know what we all think.
Thanks,
Nicol
Cindy & others,
Ok so here is what I think of the eggplant lasagna: It was real good. But I was concerned at first that it was not going to be!
I followed MichaelAnn's recipe to the "T" although there were some things missing like at what temp. and how long to roast the eggplant. After letting it sit with the Kosher salt and then rinsing it real good I put it in the oven with the olive oil and S&P and then went on to preparing the ricotta and tomato sauce. I kept checking the eggplant but was not sure when it would be done. I ened up getting into the other things and ended up over roasting it (I think) it was kind of soggy and stuck to the pan. And it some of it tasted REAL salty. Maybe because of the kosher salt, but I made sure to rinse it real good and dry it with paper towels. Maybe it absorbs some of the salt? I don't know but it tasted so bad that I conidered tossing it and just using nothing, but I decided that its flavor would probably get diluted with all the other ingredients and nothing else had salt so I went ahead and included it. And it did work out and was great! My DH and children liked it. BUT, I really felt like it was cheating for me. It tasted so rich and too good to be true. I ate probably a cup worth along with a big salad. Also it took so long to make it (2 1/2 - 3 hrs) that by the time we ate it was almost 8PM (My fault for starting when I did, I should have started sooner). I hate eating that late. I was worried that I was going to gain and sure enough this morning I was up 1 lb on the scale. Do you think it is from the lasagna and how late I ate it ( I did not get in bed until 10PM) and maybe the salt in the eggplant? I used part skim ricotta, lowfat mozzarella and reg. parmesan (do they have lowfat parm?, I could not find any). I am just wondering if this was really a good thing to eat right now on P1? Maybe I had too much or used the wrong ingredients or ? Does it seem like I did it right ? Sorry for being such a goober and sounding paranoid here I just really want to do this right and not mess up.
Thanks,
Nicol
Edited 3/9/2008 4:10 pm ET by im_twitterpated
here is a non tomato veggie lasagna recipe. I'm assuming you know how to make SBD friendly substitutions! :)
Bechamel sauce (see recipe)
1/2 pound grated mozzarella cheese
1/4 pound grated Parmesan cheese
1 package (16 ounces) lasagna noodles, cooked according to package directions
4 cups sauteed vegetables (onion, bell pepper, zucchini, eggplant, etc.)
Prepare bechamel sauce.
Preheat oven to 350° F.
Mix cheeses together.
In 13-by-9-inch pan, layer as follows, starting with pasta on bottom and taking care to always surround pasta with cheese layers: Pasta, cheese, vegetables, sauce, cheese, pasta, cheese, vegetables, sauce, cheese, pasta, cheese; be sure to finish with a cheese layer on top.
Bake uncovered in preheated oven about 45 minutes. Cover with foil, bake remaining 15 minutes or until done.
Let lasagna cool and then reheat just before serving. This way the lasagna will hold together when removed from the pan. Makes 10 servings.
Elliot's Bistro Bechamel Sauce
1/4 cup (1/2 stick) butter
1/4 cup flour
3 cups whole milk
1 cup grated Swiss cheese
1/8 teaspoon ground nutmeg
Salt and white pepper to taste
In heavy saucepan, melt butter and stir in flour. Do not brown flour, but cook it 6 to 8 minutes over very low heat, stirring constantly, to eliminate starchy flavor in flour.
Gradually stir in milk to smooth blend. (Do not use half-and-half; it will break the sauce.) Add salt and pepper to taste. Continue cooking to sauce consistency, then gradually add add the cheese and finally, the nutmeg.
Makes 3 cups
weddingmusician.ca | Z o r bl o g | leafqueen.net
I have another lasagna question.
weddingmusician.ca | Z o r bl o g | leafqueen.net
I finally got around to making the Gia Russa veggie lasagna....and it was great!!! I had my doubts about it when I put it in the oven. I've always loved my lasagna with meat sauce and I had never tried the Gia Russa tomato & basil sauce before. I just mixed the cheeses altogether along with the beaten eggs. I agree that it would be creamier if they were all mixed in the food processor first.
And...I used Hodgeson Mills lasagna noodles because the only Gia Russa noodles I can find around here are angel hair. I did NOT boil these first. And the only thing I did differently from the recipe was to let it bake for an extra 10 minutes. It seemed to need the extra time for the noodles...but then I like mine cooked well.
Just thought I would add my comments to this dish. DD & DH liked it as much as I did. This will become my staple veggie lasagna recipe!!!
href="http://www.TickerFactory.com/weight-loss/wIT68bK/">

![]()
Pages