World's best low-fat low-cal lasagna
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World's best low-fat low-cal lasagna
  Low Fat    Lasagna    Italian  
Last updated 6/12/2012 1:01:58 AM. Recipe ID 25363. Report a problem with this recipe.
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      Title: World's best low-fat low-cal lasagna
 Categories: Italian
      Yield: 20 Servings
MMMMM---------------------FROM LINDA FIELDS--------------------------

MMMMM-----------------CYBEREALM BBS 315-786-1120----------------------
      1 pk Uncooked lasagna noodles
           Water to cook noodles
      1 ts Salt for water
      4 c  Shredded mozzarella cheese
           -low cal, low fat
      3    Jars pasta sauce of your
           -choice (or 8 cups)
      2 lb Low-fat ricotta cheese
      1 tb Sugar
    1/2 c  Low-fat parmesan cheese
      3 tb Parsley flakes
      1 tb Italian seasoning
      2 lb Turkey italian sausage
      1 ts Honey
      1 ts Salt
           Pepper to taste
      4    Eggs (or egg substitute to
           -equal 4 eggs)
           Parmesan cheese to taste
  1. Heat sufficient water in a large sauce pan to cook the lasagna
  noodles. Add the salt to the water to speed cooking. Add the uncooked
  noodles to the boiling water, and boil about 10 minutes or until
  flexi- ble but not fully cooked. Drain on aluminum foil or waxed
  paper and cool completely.
  2. In a large saute pan, saute turkey italian sausage until completely
  cooked. Crumble. Drain and set aside.
  3. In a large mixing bowl, add ricotta cheese and mix in eggs
  whisking one at a time to blend well. Add parmesan cheese, mozarella
  cheese, parsley, sugar, honey, salt, italian seasoning, pepper, and
  mix well.
  4. In a very large (roasting pan size) baking pan, add 1/2 cup of the
  sauce to the bottom. Line the bottom with lasagna noodles; add 1/2 of
  the cheese mixture, and then add 1/2 of the sausage on top of the
  cheese. Add 1 to 1 1/2 cups of sauce over this layer, top with
  noodles and repeat process. When the final layer of noodles is added,
  top with sauce and additional mozarella cheese and parmesan cheese,
  if desired.
  5. Heat oven to 400F. Bake for 30 minutes covered, then uncover and
  bake for an additional 30 minutes or until cheese is bubbly (and the
  pan is sufficiently dripping to make a mess ;). Serve in 4 x 3
  From the warped and strange mind of Linda Fields Typed for you 

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Recipe ID 25363 (Apr 03, 2005)

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