hey i have a great recipe for lasagna and its really healthy
non stick cooking spray
1 tablespoon olive oil
1 pound ground lean turkey or sirloin
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon all purpose or whole wheat flour
3 cloves garlic, chopped
2 tablespoons reduced or fat free sour cream
1/2 grated parmesan cheese
1 26 ounce or 2 15 ounce cans whole peeled toatoes ,with there juice
`1small onion chopped
1cup low fat or fat free cottage cheese
1 large egg white
1/2 cup cauliflower puree
1 8ounce box no bil lasagna noodles
2 cups shredded part skim mozzarella
1/2 cup sweet potato puree
pre heat oven to 350f coat an 8x12 inch baking dish with cooking spray
for the meat filling - coat a large nonstick skillet with cooking spray and set over med high heat when the pan is hot add the oil add the turkey or beef sprinkle with salt and pepper and cook stirring ccasonianlly until the meat is no longer pink 4-5 min sprinkle in the flour and half of the garlic, stir and cook for 1 to 2 min longer off the heat stir in the sour cream sweet potato puree and half 1/4 cup of the parmesan ; set aside
for the sauce combine the tomatoes and juice the onion and the remaining garlic and parmesan 1/4 cup in a food processor or blender and process until smooth transfer the sauce to a bowl or large measuring cup or just use jarred sauce and just add parmesan
in the same processor or blender blend the cottage cheese egg white and cauliflower puree until smooth set aside
to assemble the lasagna , spread 1 cup of the tomato sauce over the bottom of the baking dish layer about one third of the noodles on top, covering the sauce completly . spread the meat filling over them cover with another one-third of the noodles and then spread all of the cottage cheese mixture over them. make another layer with the rest of the noodles ans spoon the remaining tomato sauce over the top . sprinkle evenly with mozzarella.
cover the lasgna with foil and bake until the cheese has melted and the noodles are cooked through abut 40 min remove the foil and bake for 10 min longer or until the top is bubbly and browned serves 8 -10 people prep tie 20 min total time 70 min
500 g cooked spinach ribbon noodles
4–5 cups tomato sauce
1 cup cooked lentils (optional)
1 liter thin, uncooked pimento cream sauce (Recipe Below)
1 cup pitted, chopped olives
Spread one cup of tomato sauce, 1/4 cup of lentils, and some of the olives and Italian herbs over bottom of an oven dish. Follow with a layer of noodles. Pour 1/4 of the pimento cream sauce over the noodles.
Repeat the layers three more times, reserving some of the tomato sauce for the top. Top off with the rest of the cream and sprinkle with paprika. Bake at 200 ºC (400 ºF) until cream has set and is golden brown (about 30 minutes).
Pimento Cream Sauce
2 cups cashews or sunflower seeds
3 cups water
1/8 tsp garlic powder or fresh garlic
1 tsp food yeast
1/2 red bell pepper
1/2 cup lemon juice
1 tbsp chopped parsley, celery, or herbs
Blend all ingredients together, except lemon juice and herbs. Cook on stove until thick, then add lemon and herbs. Salt to taste. (Do not cook if it's for lasagna)
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