Laff's Lasagna

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 434.4
  • Total Fat: 12.4 g
  • Cholesterol: 55.8 mg
  • Sodium: 830.7 mg
  • Total Carbs: 54.6 g
  • Dietary Fiber: 9.3 g
  • Protein: 33.3 g

View full nutritional breakdown of Laff's Lasagna calories by ingredient
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Introduction

This makes 10 mini-loaves of lasagna. Enough for dinner and to some to freeze. Serve with a side salad. Takes the guess work out of portion control. I slide it out of the mini pan and onto a plate. This makes 10 mini-loaves of lasagna. Enough for dinner and to some to freeze. Serve with a side salad. Takes the guess work out of portion control. I slide it out of the mini pan and onto a plate.
Number of Servings: 10

Ingredients

    10 oz - Ground Beef 93% Lean,
    10 oz - Turkey, Ground turkey, 93% lean,
    1 can drained and rinsed, Bush's Best Reduced Sodium Dark Red Kidney Beans
    2 cups Onions
    1 cup mushrooms
    1 cup Eggplant, Peeled,
    1 can Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano,
    2 cups Newman's Own Tomato & Basil Pasta Sauce,
    1 box Whole Wheat Lasagna
    11 oz -Mozzarella Cheese, part skim milk,
    1 16 oz container Fat-Free Cottage Cheese,
    1 block frozen Chopped Spinach, thawed with excess water squeezed out.

Directions

Brown meat, beans, onion, mushrooms, and eggplant.
When meat is done add seasoning to taste, canned tomatoes, 1/2 of the spinach, and pasta sauce. Simmer, you may need to add water.

Cook Lasagna as directed. When done drain and put into cold water. Cut each noodle in 1/2.

Place cottage cheese, 1 oz mozzarella, rest of spinach, 1/4 cup of simmering sauce and season to taste (I used Italian seasoning blend and 4 basil leaves.) into blender and blend well.

Using 10 mini loaf pans (they are called 1 pound loaf pans),

Take one loaf pan and place 1/2 a lasagna noodle on the bottom. Place about 1/8 cup of sauce (I just guessed and used about 1/2 of a 1/4 measuring cup) and 2 Tablespoons cottage cheese mixture, another 1/2 noodle,
1/2 cup of sauces, a pinch of 1 oz mozzarella cheese, another 1/2 noodle, the rest of the 1/4 cup sauce and the rest of the 1 oz mozzarella.

Repeat- there should be enough for 10 mini lasagnas, with some cheese mixture and noodles left over.

Bake 350 until top brown and bubbly (about 15 min.)

Number of Servings: 10

Recipe submitted by SparkPeople user LAFFWITHLINDA.

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