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July 29th is National Lasagna Day! Here’s My Recipe… July 25, 2010

Filed under: Recipe — nskinner @ 10:11 am

Did you know that July 29th is National Lasagna Day? Mmm! We love lasagna. How about you? Do you make homemade, frozen (Stouffers?) or go out when you want lasagna? I have a family recipe, that I have made a little healthier…and of course it is our favorite. Do you make any homemade lasagna with a twist? Sometimes I make Tacosagna-hmmm. I don’t have a recipe for that one, but when I do have it all written down I will share it.

Until then, here is our favorite homemade lasagna…

Ingredients:

Between 1-1.25 lbs Lean Ground Turkey

2 cloves minced garlic

1 small onion finely chopped

Fresh or Dried Herbs to taste: Parsley, Basil, Oregano (sorry I never measure these!)

Salt to taste or omit if you are watching your sodium intake

Pepper to taste

1lb (or closest size to this) can Crushed Tomatoes, regular or Italian variety

2 6oz cans Tomato Paste

Whole Wheat Lasagna Noodles

3 cups lowfat Cottage Cheese

3 beaten eggs

Salt and Pepper-dash or two

Parsley dried flakes or chopped fresh-a palmful

1/2 cup grated parmesan

1lb sliced Mozzarella

1/2 lb. each of Shredded Mozzarella and Cheddar

Directions:

Brown ground turkey, drain if needed. Add Onion and cook until soft, then add garlic and herbs, seasonings, cook for a few more minutes. Be careful not to burn the garlic or it will ruin the entire dish!

Add Crushed tomatoes and tomato paste, mix well. Reduce heat to a simmer and cook for about 45 minutes – 1 hour.

While the sauce mixture is cooking combine cottage cheese, eggs, grated parmesan, salt, pepper, parsley. Refrigerate until ready to assemble lasagna.

After sauce is done, cook noodles following package instructions. (I’ve tried the “oven ready” noodles…one time they worked great. The next they did not cook enough before the lasagna was done. I’m going to stick with the regular noodles from now on.)

To assemble:

Spray Pam in bottom of 9 x 13 pan. Layer noodles, cottage cheese mixture, sliced mozzarella, then sauce. Repeat. Cover top with shredded cheeses.

Bake at 375 degrees for 30-45 minutes, checking to make sure the cheese on top does not burn (cover with foil if it starts to get too dark). Let sit at least 5-10 minutes before cutting and serving.

I still need to calculate the nutrition facts, so sorry those are not available.

The recipe freezes well in an air tight container. Just get to the assemble stage and once assembled freeze.

It is also easy to make a double-batch, cook one now and freeze one for later. The sauce mixture can be made in double (or more) batches also and frozen, the thawed to use as needed. (If you don’t want to prepare the entire thing ahead of time.)

And the best thing about lasagna? Next-day lasagna!! Why does it always taste better the next day?!

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