Lasanga Recipes

I used goat milk products.

Very similar to cabbage rolls, only you don't have to roll anything and it tastes more like lasagna than cabbage rolls.....this is my fav way to enjoy lasagna!

The calorie calculations are based on this making 10 servings which is perfect for weight loss.

Adapted from Smitten Kitchen.

This recipe is absolutely fabulous.

Low carb, low sodium, low cal lasanga

Low carb 4.8 net grams per serving White Chicken Zucchini Lasanga

I got this from an SP friend, but it wasn't posted in the SP recipe's, so I'm putting it in for my own tracking. It's super easy, and low in calories!

A healthier alternative to a traditional dish that doesn't skimp on flavor.

Rich and delicious veggie lasagna. Good for dinner party or large family.

As found on the Betty Crocker website. Modified slightly.

light in Calories for a main dish

This is a very quick meal that is low in fat. Great when your craving cheese.

This does not include the noodles or cheese

Put in turkey instead of beef, use low-fat or fat-free cheeses and add some veggies, and bam! A great tasting lasagna for under 300 calories per serving.

This recipe makes a LOT of food. Great for parties. I make this in one 9x18 pan, and one 9-9 pan, then bake both pans at the same time, however you could prepare 2 9x12 pans, and cook one on Monday and one on Tuesday, for example.

Chicken

I got this recipe from Kraft years ago. My family loved it but I was shocked to see how much fat and calories per serving. I have since revamped the recipe using low carb tortillas and low fat cheese. Saves almost 600 calories with the recipe remake!

so yummy!

This is a great tasting enchilada that really tastes like cheese which is nice for us vegans. Its quite rich and you also can switch the vegeburger for black beans and I love to add tons of veggies to it.

Start with the following in a pot:
1 pound (450 g) of tofurky Italian sausage
1 pound (450 g) of yves ground beef
1/2 cup (120 mL) of chopped onions
2 cloves of garlic chopped

Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to cook. It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion of the recipe. I use a medium low temperature to brown the `meat`.

Add the following:

1 (28 ounce) (784 g) can of crushed tomatoes
2 (8 ounce) (230 g) cans of tomato sauce
2 (6 ounce) (168 g) cans of tomato paste
1/2 (120 mL) cup of water

Gently stir this into the cooking meat.

Add the following:

2 tablespoons (30 mL) white sugar
1 teaspoon (5 mL) fennel seed
2 teaspoons (10 mL) fresh Basil leaves chopped
2 tablespoons (30 mL) fresh Italian parsley chopped
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) Italian Seasoning
1/2 teaspoon (2.5 mL) ground pepper

Gently stir these seasoning into the sauce.

Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes This is the ideal simmer time but not mandatory. If you don’t have time it will still be great after one hour of simmering.

Soak 12 lasagna noodles.

The lasagna noodles need to be soaked in hot tap water for 15 minutes.

While the noodles are soaking you can make the cheese filling.


16 ounces (2 cups) of daiya italian cheese.
1/2 teaspoon (2.5 mL) fresh grated nutmeg
Grate fresh nutmeg over the daiya cheese.
ADD 2 tablespoons (30 mL) fresh Italian parsley chopped
Mix these ingredients together with a spoon

Now we start building the lasagna layers.

Use a 9×13 inch baking pan.
Spread 2 Cups (480 mL) of meat sauce on the bottom of the pan.

Now we start building the lasagna layers.

Use a 9×13 inch baking pan.
Spread 2 Cups (480 mL) of meat sauce on the bottom of the pan.

Sprinkle half of a cup of Parmesan cheese over the mozzarella layer

Spread 2 cups (480 mL) of meat sauce over the cheese layer
Lay down the next layer of noodles
Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna
Put the last layer of meat sauce on the cheeses
Sprinkle the remaining cheese on top.


Cover with foil
Bake in preheated oven at 350 F (177 C) for 25 minutes
Remove foil and bake uncovered for another 25 minutes

All the Enchilada flavor, without nearly as much work. The chicken comes out beautifully when cooked all day in the crock pot, shredding easily and absorbing the chipotle flavor. I leave the peppers whole, but they can be de-seeded to reduce the heat.

I started making Eggplant parm but then looked at the wrong recipe and it turned into lasanga. It was a hit (except my meatatrian husband said use "real" ground meat next time)