NBR: Lasagna recipe needed

GirlStylist · October 2009

Whenever I try to make it, it is runny, does someone have a yummy recipe to share !!

I'll use turkey if that helps !

TIA !

serendipityRox · October 2009

I have a delicious and low fat recipe for buffalo chicken lasagna if you're into buffalo wing flavor.

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Buffalo Chicken Lasagna

* 12 whole wheat lasagna noodles

* 1 pound boneless, skinless chicken breasts, cubed

* 3 cups Hunt?s Four Cheese Spaghetti Sauce

* 1 cup very mild buffalo wing sauce

* 1 1/2 cups water

* 15 oz. non-fat ricotta cheese

* 1/2 cup egg substitute

* 9 slices 2% pepperjack cheese

Preheat the oven to 350?. Spray skillet with non-stick cooking spray. Cook chicken over medium high heat 4 minutes or until almost done. Stir in sauces and water. In a small bowl, combine ricotta cheese and egg substitute. Spray a 9? X 13? pan with non-stick cooking spray. Spread 1 cup of sauce in the bottom of pan. Top with 4 noodles. Spread more sauce then spread ricotta mixture on top of sauce. Arrange 4 noodles on top. Keep repeating process until you end with sauce. Cover and bake 70 minutes. Uncover and place 9 cheese slices on top. Bake additional 15 minutes, uncovered. Allow to stand 10 minutes before serving.

9 servings. 285 calories per serving, 4 grams fat, 5 grams fiber.

linnychanel · October 2009

what are you using in your sauce? sometimes the type of veggies i use make it runny, mushrooms or squash seem to do that for me

My moms reciepe:

sauce:

ground meat (turkey), 1 jar sauce, diced onion, veggies (i like mushrooms and squash, but I saut? them separate so they sweat out the water)

noodles, I like to use whole wheat lasagna, but whatever works for you. cook them and set aside so they have time to cool and won't burn your hands when you put it together

cook meat, put to the side. cook onions, add veggies cook and pour out any extra liquid. Add back in the meat and pour jar of sauce, cook together till sauce is simmering

put together lasanga:

1^st layer : noodles cover the bottom of a large pyrex baking dish, 9x13

2^nd layer: sauce right down the middle of each lasagna noodle

3^rd layer: ricotta cheese (low moisture) drop cheese on top of sauce, eyeball it

4^th layer: mozzarella (low moisture) depending on how much cheese you can cover it or just sprinkle

5^th layer: Parmesan cheese, sprinkle

repeat layers until desired thickness

cook at 425 until cheese is bubbly and golden brown

GirlStylist · October 2009

Yum both of those sound yummy !!

I have a recipe in Deceptively Delicious book, I'm considering trying that one !

LV2006 · October 2009

Just realized I never DID email you my recipes - sorry. I will do it tonight I promise - just got them out but don't have them on my computer. I am sending a meat lasagna recipe as well as a pesto lasagna (my fave!)

MrsCali_Bride · October 2009

This is my lasagna recipe. Everyone who has tried it has raved about it.

Ingredients

1 box lasagna noodles
1 plus lbs ground beef or one flat or roll of Italian sausage (I usually do Italian sausage)
1 24-26 oz jar marinara sauce (I use Bertolli marinara with burgandy)
1/2-2/3 jar water
garlic powder and Italian seasoning to taste
8 oz jack cheese, sliced
8 oz provolone sliced
1 med container ricotta cheese (I used an entire 15 oz container)
1 bag shredded mozzerella or italian cheese blend

Procedure

In a large skillet crumble and brown meat until no pink shows. If using Italian sausage, remove the sausage from pan and place into bowl lined with paper towels. Remove grease from skillet. Return sausage to pan and add marinara sauce and water. Season with garlic powder and Italian seasoning to taste. Warm through and layer as follows

- Meat sauce to cover bottom of pan lightly
- Lasagna noodles
- Sliced jack cheese to cover noodles
- Meat sauce to cover cheese
- Lasagna noodles
- Spoons full of ricotta cheese (2-3 per noodle). Spread over noodles until covered
- Meat sauce to cover cheese
- Lasagna noodles
- Sliced provolone cheese to cover noodles
- Meat sauce to cover cheese
- Top with shredded cheese

Cover with foil and bake at 400? for 1 hour. Remove foil after 45 minutes and return to oven until the cheese is completely melted and golden brown.

Remove from oven and let sit for 25 min before cutting. Serve with garlic bread and salad. Enjoy!!!

fricksgirl · October 2009

If you use any kind of veggie sautee it first and get all the water out, make it really, really dry when you put it in. Also let your ricotta sit in a strainer overnight in the fridge cause straight out of the container it's too watery. Also f you mix a beaten egg in the ricotta (with a crushed garlic- yum) it will make it even less watery.

I use my mom's basic method- par boil the noodles, get them really dry, and layer- sauce, noodles (4 across the pan will soak up more moisture than 3), crumbled sausage (whatever kind, turkey is good!) and/or whatever veggies, ricotta, mozzerella, sauce, etc etc etc.

The other thing that helps get it less watery is taking the foil off for the last 10-15 minutes of baking.

RevJG · October 2009

I make a turkey lasagna with a lot of spinach. My DD, who isn't the best veggie eater, scarfs it down.

Brown about a pound of ground turkey, when cooked add a jar of the pasta sauce of your choice (pre-baby I made my own, post-baby I use the artichoke sauce, Safeway Select). In a separate bowl combine a carton of ricotta, an egg, dried basil, some crushed garlic, a handful of cheese (I am not so good with exact measurements), and a package of frozen spinach cooked (I microwave it) and drained. Layer sauce, noodles (I use the no boil ones), ricotta mixture, sauce, shredded mozz., noodles, ricotta, sauce, shredded mozz, noodles, ricotta, sauce, thick layer of mozz. Cover and bake at 350 for about 45 minutes, pull off the foil and bake until the cheese is toasty (about 5 more minutes).

408kittycop · October 2009

barefoot contessa has a turkey sausage lasagna that is hands down the best I have ever had - im sure it has to do with making your own sauce and using fresh mozzerella......whatever it was my husband couldnt stop eating it

AudreyEB · October 2009

I don't have the exact recipe handy, but you could probably take any recipe with these specifics. The gist is....spicy turkey sausage in the sauce, casings removed, mix provolone with the mozzarella, drain frozen spinach well before adding to ricotta and don't boil the noodles, just add them dry.

It's totally delish!

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