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Friday, June 25, 2010

Best Lasagna E.V.E.R.

So the Cajun and Creole Cookbook strikes again. Michael has been wanting lasagna, and while I like lasagna, all my lasagnas turn out runny. The sauce is never just right... UNTIL TONIGHT!! This is another one of those recipes, that I have the sneaking suspicion this one is going to be fabulous as leftovers.
The recipe called for 2 lbs of ground beef, but I used 1 lb of ground Turkey, and it was plenty. I don't think it needed a whole other pound and it cuts down on the points!!

Mama Fresina's Lasagna (makes 8 servings)
WWpts: 8 pts.

1 lb. ground turkey
1- 8oz package Lasagna ready bake noodles
1/4 cup olive oil
2 cups diced onion
1/2 cup minced garlic
1 tsp. Oregano
2 tsp. Parsley
2 tsp. Basil
1 tsp. Rosemary
1/2 tsp garlic Salt
1 tsp. salt and pepper
3- 8 oz. can tomato sauce
1- 6 oz. tomato paste
1 cup sliced mushroom
2 cups fat free cottage cheese
2 cups frozen spinach (drained)
2 cups shredded mozzarella

Preheat oven 350 degrees. In a dutch oven, brown ground beef with olive oil over medium high heat 20 minutes, until it separates. Add onions and garlic. Saute 3-5 minutes or until veggies are wilted. Drain excess fat. Season with Oregano, Parsley, Basil, Garlic salt, salt and pepper. Blend in tomato paste and tomato sauce, then bring to a low simmer. Add mushrooms and cook 15-20 minutes, stirring occasionally. Remove from heat and adjust seasonings. Fold in cottage cheese and spinach. Once blended, place a layer of sauce in bottom of a 9x13 pan. Add a layer of noodles then top with sauce and cheese. Repeat 3 times leaving 1/2 an inch at the top of the pan for overflow. Sprinkle remaining mozzarella evenly. Bake uncovered for 30 minutes.

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