The great lasagna experiment...

[hlmauera]

I've been craving lasagna and the commercial stuff just doesn't cut it. However, I haven't made lasagna in years and I don't have a recipe. I wanted something a little lower fat, although I doubt lasagna could ever be Low fat. I looked online at recipes but didn't find anything that I specifically wanted so...I made it up as I went based on a few interesting recipes.

In my food processor I pureed 2 pealed carrots, two large handfuls of spinach, one red pepper, one zucchini, some random herbs from the Italian herb garden (thyme, rosemary, marjoram, maybe some basil, dried parsley), and about 6 mushrooms (This process was recommended so that you or your kids can't pick the green stuff out). I added it to a quart jar of home canned spaghetti sauce (with hamburger) and about a tablespoon of minced garlic; then I put it on the stove to simmer.

I mixed about half a two pound container of low fat ricotta and half a two pound container of fat free cottage cheese together with 3/4 a bag of low fat mozzerella and 3/4 bag of low fat cheddar. (No matter how low fat the cheese when you add that much it just isn't low fat!)

I cooked the noodles for a short time since I figured the vegetables would have extra juice to help finish the cooking process. Then I sprayed my stoneware dish with Pam and put a layer of the sauce on the bottom, layered the noodles on top, added half of the cheese mixture and repeated. Then I added a third layer of noodles, sauce and sprinkled the rest of the bags of cheese on the top along with parmesan, romano and asiago cheese.

It's currently baking at 350 for 45 minutes covered by aluminum foil. I'll take the foil off then and bake it for another 15 minutes to brown the top.

I'll have to let you know how it tastes.

Comments

[alyxyn626.livejournal.com]

sounds nummy and fun even :)