Lasagna Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 lb shell pasta (dry)6 cups Spaghetti/Marinara Sauce2 cups shredded carrots2 cups finely chopped green pepper2 cups finely chopped red bell pepper1 cup finely copped onion2-3 cloves garlic1 small carton lowfat cottage cheese1 small carton lowfat ricotta cheese4 cups finely shredded mozzarella cheese1/2 cup Parmesan Cheese2 eggs or 1 egg + 2 whites or 1/2C Eggbeaters1/2t oregano 1t basil
Bring water to boil in large pot to cook pasta shells - when water is rolling boil then add pasta shells all at once, stir, cover pot and remove from heat source. Let stand 10 minutes for al dente. Drain pasta in colander and rinse.
Spray 2 large glass baking dishes (9x13) with cooking spray.
Preheat oven to 375.
In large, deep fry pan sprayed with cooking spray, brown venison. Remove venison from pan and drain. Wipe pan with paper towel and then spray with cooking spray and saute onions, 1C red & 1 C green peppers til soft and beginning to brown. Add shredded carrots, garlic and seasonings and saute briefly. Add spaghetti/marinara sauce. Simmer for 20 minutes or until you are ready to assemble.
Pour drained, cooked pasta into a large bowl. Add cottage cheese, ricotta cheese, parmesan cheese, eggs, remaining one cup red and one cup green pepper; and 3 cups mozzarella cheese. Mix well with hands - roll up your sleeves and mix all these ingredients til well combined (a spoon just doesn't do the trick).
Portion this pasta cheese mix into the sprayed baking pans. !/2 into each pan. Top each pan with 1/2 the vegetable spaghetti/marinara sauce. Do not stir. The Spaghetti sauce/marinara sauce will sit on top.
Cover pans with aluminum foil and bake 45 minutes to an hour. Uncover and top pans with remaining 1 cup of mozzarella cheese sprinkled evenly on top and bake another 15 minutes until cheese melts.
Let stand 15 minutes before cutting into squares. Each pan will provide 12 generous squares. Cut portions according to the number of people you need to serve.
This freezes well and reheats well in the microwave in about 3 minutes per serving. This will feed a crowd with very little meat and no one will notice the very little meat.
Number of Servings: 24
Recipe submitted by SparkPeople user WHEATFREEVIDA.
Spray 2 large glass baking dishes (9x13) with cooking spray.
Preheat oven to 375.
In large, deep fry pan sprayed with cooking spray, brown venison. Remove venison from pan and drain. Wipe pan with paper towel and then spray with cooking spray and saute onions, 1C red & 1 C green peppers til soft and beginning to brown. Add shredded carrots, garlic and seasonings and saute briefly. Add spaghetti/marinara sauce. Simmer for 20 minutes or until you are ready to assemble.
Pour drained, cooked pasta into a large bowl. Add cottage cheese, ricotta cheese, parmesan cheese, eggs, remaining one cup red and one cup green pepper; and 3 cups mozzarella cheese. Mix well with hands - roll up your sleeves and mix all these ingredients til well combined (a spoon just doesn't do the trick).
Portion this pasta cheese mix into the sprayed baking pans. !/2 into each pan. Top each pan with 1/2 the vegetable spaghetti/marinara sauce. Do not stir. The Spaghetti sauce/marinara sauce will sit on top.
Cover pans with aluminum foil and bake 45 minutes to an hour. Uncover and top pans with remaining 1 cup of mozzarella cheese sprinkled evenly on top and bake another 15 minutes until cheese melts.
Let stand 15 minutes before cutting into squares. Each pan will provide 12 generous squares. Cut portions according to the number of people you need to serve.
This freezes well and reheats well in the microwave in about 3 minutes per serving. This will feed a crowd with very little meat and no one will notice the very little meat.
Number of Servings: 24
Recipe submitted by SparkPeople user WHEATFREEVIDA.
Nutritional Info Amount Per Serving
- Calories: 251.3
- Total Fat: 8.6 g
- Cholesterol: 35.2 mg
- Sodium: 537.2 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 2.2 g
- Protein: 18.2 g
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