Tuesday, January 26, 2010

Low Fat Lasagna

My friend told me about this recipe while we did our routine morning walk.  She said her kids love to eat lasagna but it's too fattening to eat the one outside of home. She learned from her sister to substitute the ricotta cheese with low fat cottage cheese, and it tastes just as good as the one bought from the restaurant.
Since I have never made a lasagna before and we all love lasagna, this is a good chance for me to cook what we like and not have to worry about the calories and fat content. I made my first attempt, and it tasted fantastic.
Here's the recipe. Basically you can follow the instructions from the lasagna package.

1/2 package of Barilla Lagsana
1 jar spaghetti sauce
1 lb. Ground Beef
2 gloves Garlic
2 Fresh Roma Tomatoes, diced
2 Cups Spinach *
Few Bella Mushrooms
1  small (16 oz.) Non-fat cottage cheese
1 Cup Shredded Mozarella cheese
1 Cup shredded Parmigiano Ramano Cheese

  1. Boil water and cook Barilla lasagna on a wider but shallow pan according to the package instruction.
  2. Drain lasagna, rinse with cold water, and lay flat on a pan first.
  3. Mix the 3 cheeses together with 2 eggs (eggs beaten lightly first)
  4. Heat pan with oil, add in garlic,beef and mushrooms,add spaghetti sauce, then tomatoes and spinach.
  5. Drain excess liquid from the cooked ingredients. 
  6. Grease the pan first. Then spread 3/4 cup of meat sauce on the bottom of bake pan.
  7. Start laying 3 pieces of lasagna lengthwise overlapping each other over the meat sauce.
  8. Pour cooked ingredients and spread some cheese mixture on the first layer .
  9. Stack on anothe layer of cooked lasagna, repeat adding the same ingredients on second layer of lasagna..
  10. Repeat layering until the pan is filled to the top.
  11. On the last layer, spread some sauce and mozarella cheese on top.
  12. Bake at 375 degree for 15- 30 minutes or until a little brown.
  13. Serve with baguettes or garlic bread.
1 small package frozen spinach can be substitued.  Blanch in boil water until defroze.  Drain and squeeze excess liquid..
A small rectangular Pirex pan will make a perfect 3 layers lasagna.

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