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| Recipe Name: |
Luscious Lasagna |
Submitted by: |
Joan Park |
| Source: |
Judith Gordon, MBA, RD, LDDietitian/Nutritionist |
Last Modified: |
1/19/2004 |
| Ethnicity: |
Italian |
Approximate Cost: |
$20.70 |
| Base: |
Pasta |
Comments: |
| Course: |
Entree |
Great served with a salad and a light red wine. |
| Difficulty: |
Intermediate |
| Preparation Time: |
60+ Minutes |
| Serving Size: |
8 |
 | Ingredients:
6 Cup(s) for boiling water
1 1/2 Cup(s) ricotta cheese
1 egg yolk
12 Ounce(s) lasagna noodles
3 Cup(s) part-skim mozzarella grated cheese
1/4 Cup(s) freshly grated parmesan cheese
1 Dash(s) salt
1 Dash(s) black pepper
1 Dash(s) powdered garlic
8 Ounce(s) tomato sauce
3 egg white |
Directions:
You will need a large pot and a baking dish sprayed with Pam (13x9) as well as the above ingredients.
1. Follow the directions for Leslie’s “Own” marinara sauce…can be prepare ahead of time.
2. Boil water for lasagna sheet and add salt. Boil sheets for 4 minutes and drain well (you may only be able to boil 3 to 4 sheets at a time).
3. In a bowl, combine ricotta cheese, eggs, garlic powder, salt and pepper (to taste), 2 cups of mozzarella cheese and parmesan cheese, mix well.
4. In baking dish, cover the bottom with a layer of sauce followed by a layer of lasagna sheets, cheese mixture. Repeat process 1 more time. Cover the top layer with a layer of lasagna sheets. Cover with sauce and sprinkle with the remaining mozzarella cheese.
5. Cover with foil.
6. Bake at 375 for about 45 minutes. Let cool for 15 minutes before serving.
Per serving:
Calories 519 Sodium 1020 mg
Protein 35 g Fat 22 g
Carbohydrates 44 g Cholesterol 96 mg
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Leslie's "Own" Marinara Sauce (
Required ) :
2 Clove(s) crushed garlic
3 Tablespoon(s) extra virgin olive oil
2 cubes chicken bouillon
1 Can(s) 29 oz Hunt’s Diced Tomatoes
1/2 Cup(s) water
2 Bunch(s) fresh parsley
1 Dash(s) salt
1 Dash(s) black pepper |
Directions:
You will need a large pot for this recipie.
Makes 1 batch.
1. In large pot, brown crushed garlic with extra virgin olive oil.
2. Add 2 chicken bouillon cubes (crushed), parsley, salt and pepper
3. Pour in diced tomatoes and ˝ cup water (prefer water from cooked pasta-when available)
4. Simmer on low for 15 – 20 minutes (for a thicker sauce add more diced tomatoes and simmer for a few more minutes).
Per batch:
Calories 369 Sodium 4121 mg
Protein 9 g Fat 15 g
Carbohydrates 58 g Cholesterol 1 mg
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