Ann's Recipes for the Cholesterol Challenged

Appetizers
Breads
Rice/Pastas
Fish
Meat
Desserts
Soups
Vegetables
Salads
Poultry
Cookies
Odds & Ends

PASTAS

Vermicelli with Broccoli Pesto Sauce

4 c. broccoli florets
3 T. pine nuts or walnuts, toasted
1 clove garlic, quartered
1/4 c. parmesan
1/4 c. coarsely chopped parsley
1 t. dried whole basil
1/3 c. olive oil
Cook broccoli in small amt. of boiling water 5 min. Drain; rinse. Reserve 1/2 c. for garnish. Place 2 T. nuts and garlic in processor. Add broccoli, cheese, parsley, basil; process until broccoli is minced. Add oil in slow stream until combined. Add salt and pepper to taste. Cook vermicelli, toss with broccoli mixture. Top with reserved broccoli and nuts.

Penne Pasta with Gremolata

1/2 c. parsley, chopped
1/2 t. grated lemon rind
2 large cloves garlic, minced
1 T olive oil
1 can plum tomatoes, undrained and chopped
1 T. chopped fresh basil
3 c. penne, cooked, hot
Combine parsley, rind, garlic. Heat 1 1/2 t. oil; add tomatoes and boil ten minutes. Stir in basil. Combine pasta with 1/2 t. oil and toss. Add mixtures to coat.

Rotini Stir Fry

1/2 pkg rotini
1 c. carrot curls
2 T olive oil
1/2 c. sliced red onion
2 chicken breasts, in strips
1/4 c water
1 c. fresh broccoli flowers
1/2 t. chicken instant bouillon
1/2 t. tarragon leaves
2 T. Parmesan cheese
Prepare rotini; drain. In large skillet heat oil; add chicken, broccoli, carrots, onion. Cook and stir over medium heat until broccoli is tender crisp. Add water, bouillon and tarragon; cook and stir until chicken is cooked through. Add hot rotini and Parmesan cheese; toss to coat. Serve immediately.

Rotini with Mushroom Cream Sauce

1/2 lb onions, coarsely chopped
1 t. minced garlic
1 T. olive oil
1lb. assorted mushrooms
1 c. nonfat yogurt
2 t. cornstarch
1 c. light ricotta
6 oz. rotini
1/4 t. nutmeg, dried mustard
1 T. lemon juice
Sauté onion and garlic until onion begins to brown. Stir in mushrooms, cook until softened. Combine small amount of yogurt with cornstarch to make paste; return to yogurt and process with ricotta; blend until smooth. Cook rotini. Stir yogurt mixture into mushrooms with nutmeg, mustard, and cook until it thickens. Stir in lemon juice.

Low fat Fettucine

Cook linguine or fettucini. Add 3/4 c. evaporated skim milk, broccoli, Parmesan, finely chopped onion, 1 t. olive oil, 1/2 t. garlic powder, 1/2 t. dried basil, salt. Cook 7 minutes. Stir in 1/2 c. diced unpeeled tomato. Serve.

Pasta Pomodoro

2 t. olive oil
2 cloves garlic, peeled and minced
2 large tomatoes, chopped
1 c. fresh basil leaves, chopped
1 c. drained canned chickpeas
3/4 pounds angel hair or linguine pasta, cooked until al dente
1/4 c. Asiago cheese, grated
1 T. balsamic vinegar
1 t. salt, 1/2 t. pepper.
Heat oil in skillet. Add garlic and tomatoes; sauté 2 minutes. Add basil, chickpeas and pasta; sauté 1 minute. Add cheese, vinegar, salt and pepper; combine well and heat through.

Spaghetti With Zucchini and Mint (NY TIMES)

3 tablespoons olive oil
3 or 4 small zucchini, about a pound, washed, trimmed and cut into slices 1/8 to 1/4 inch thick
2 eggs
1 cup freshly grated Parmigiano-Reggiano cheese
1 pound spaghetti, linguine or other long pasta
1/2 cup roughly chopped mint, parsley or basil.
1. Salt a large pot of water, and bring it to a boil over high heat. Put the olive oil into a 10- or 12-inch skillet over medium-high heat. A minute later, add the zucchini, and cook, stirring only occasionally, until very tender and lightly browned, 10 to 15 minutes. Season with a little salt and a lot of pepper.
2. Beat the eggs and 1/2 cup of the cheese together. Add the pasta to the boiling water, and cook until it is tender but firm. When it is done, drain it, and combine it immediately with the egg-and-cheese mixture, tossing until the egg is cooked. Add the zucchini, and toss again. Taste, and add more salt and pepper if necessary.
3. Toss in the herb, and serve immediately, passing the remaining cheese at the table.

Bowtie Pasta with Vegetables

8 tbs olive oil
1 tb garlic chopped fine
1/4 c chopped shallots
1/2 c asparagus, diced
1/2 c zucchini, diced
1 c vegetable stock [see below]
1/2 c diced tomato
1/2 c peas
5 c cooked bowtie pasta
1/4 c grated parmesan cheese
1/4 c chopped fresh basil
salt and pepper to taste
3 tbs toasted pinenuts
Heat large sauté pan over moderate heat. Add olive oil and let sizzle. Stir in garlic and shallots and cook for 2 minutes or until softened. Add asparagus, zucchini, and stock. Cook until vegetables are crisp-tender. Add tomatoes, peas, and pasta. Cook until pasta is heated through. Toss in parmesan and basil. Season with salt and pepper. Serve immediately, topping each serving with pinenuts. You can substitute other vegetables in the sauté, using whatever looks best at the market.

Root Vegetable Stock
3 large carrots 1 celery root knob
3 large onions 2 leeks
2 parsnips 1 head of garlic cut in half horizontally
olive oil as needed
Wash and chop vegetables roughly, leaving skins on. Place in roasting pan, tossing lightly with oil. Roast in 350 oven for 1/2 hour or until vegetables are shriveled and slightly brown. Place vegetables in a stock pot and add water until the vegetables are just covered. Bring stock to boil; lower heat and simmer, skimming occasionally, for 1/2 hour. Strain out vegetables. Season with salt and pepper. If there are other root vegetables in the market, you may substitute them for the stock.

Oven-roasted Vegetable Pasta

1/3 cup white balsamic vinegar
2 tablespoons olive oil
2 shallots, finely chopped
1 teaspoon dried Italian seasoning
1/4 teaspoon salt, pepper
1 1/2 teaspoons molasses
2 to 3 tablespoons thinly sliced fresh basil
2 zucchini
2 yellow squash
1 large onion
1/2 pound baby carrots
8 ounces spaghetti or linguine, cooked 1/4 cup, refrigerated
shredded Parmesan cheese
Combine first 8 ingredients in a large bowl. Set aside. Cut zucchini and next 4 ingredients into large pieces; add cut vegetables and carrots to vinegar mixture, and toss to coat. Let stand 30 minutes, stirring occasionally. Drain vegetables, reserving vinegar mixture. Arrange vegetables in a single layer in a 13- x 9-inch pan coated with vegetable cooking spray. Bake at 400° for 45 minutes, stirring every 15 minutes. Heat reserved vinegar mixture. Drizzle over roasted vegetables, and serve over hot pasta. Sprinkle with Parmesan cheese. Makes 6 servings.

Ziti and Broccoli and Chicken

Heat 2 T. olive oil; add 1 lb chicken breast, cut into thin strips, and stir-fry 2 minutes. Add 1 clove garlic minced; fry 2 more minutes. Add 1 t. dried rosemary and oregano and 3 tomatoes, chopped. Cook, stirring, 1 minute. Add 3/4 c. skim milk, bring to boil, reduce heat and simmer 2 minutes. Toss with 12 oz. cooked ziti, 4 c. chopped steamed broccoli, and 1/4 c. grated parmesan. 4 servings.

Stir Fry Beef and Noodles

2 T. vegetable oil
2 T. capers, drained
1 1/2 lb. beef flank steak, cut into thin slices
1 t. beef flavored instant bouillon
1/4 c. red wine or water
2 C. fresh broccoli florets
8 oz. noodles
2 c. sliced fresh mushrooms
1 large onion, chopped
1 clove garlic, minced
In large skillet, heat oil. Add beef; cook and stir just until tender. Add broccoli, mushrooms, onion, garlic, capers and bouillon; cook and stir just until broccoli is tender crisp. Add wine; cook 1 minute. Keep warm. Serve over hot cooked noodles.

Ziti with Spinach

1 box ziti
salt, to taste
2 boxes frozen spinach, thawed and drained
3 T. corn oil
1 clove garlic, minced
1/2 c. ricotta
1 T. lemon juice
2 T. grated Parmesan
fresh-ground nutmeg
While pasta cooks (12 min), whirl spinach in processor. Drain excess liquid and mix garlic and seasonings in it. Heat oil and sauté spinach mixture until hot. Remove, add cheeses, and combine immediately with hot, drained pasta.

Pasta with Pesto Tapenade

1 c. (packed) fresh basil leaves
1 c. (packed) fresh parsley
2 6 oz cans pitted black olives
2+ cloves garlic, minced
1 T. fresh lemon juice
1 to 1 1/4 lbs. spaghetti, linguine, or fettucine
3 to 4 T. olive oil
4- 6 T. parmesan (or to taste)
Clean and dry basil and parsley and run through blender or processor until very finely minced. Remove to large bowl. Drain olives and add to processor, along with garlic, Puree until smooth, add to bowl. Stir in lemon juice. Cook pasta; drain and add to bowl. Immediately drizzle with olive oil and sprinkle with parmesan. Then, using tongs, combine pasta with sauce with gentle lifting motion, bringing tapenade up from bottom. Serve immediately. (Tapenade keeps week in frig or can be frozen)

Fettucini with Low-Fat Alfredo

1 c. ricotta, room temperature
6 T. milk
1/3 c. freshly grated parmesan
3/4 to 1 lb. fettucine or linguine
1 -2 T. butter
1/2 c (packed) finely minced parsley
Place ricotta and milk in large bowl, beat with wire beater until creamy and smooth. Stir in parmesan. Cook pasta in rapidly boiling water until al dente. Drain, add to ricotta mixture. Immediately add 1--2 T. butter; mix from bottom of bowl. Stir in parsley. Serves 4-5.

Light Pasta Alfredo with Asparagus

6 oz. short pasta (about 1 1/2 c.)
1 c. thickly sliced asparagus
1/3 c. nonfat, low-sodium chicken broth
1/2 t. dried dill or 1/2 T. fresh dill
1 T. dry vermouth (sherry?)
2 T. light cream cheese
3 T. fresh Parmesan
Cook pasta about 8-10 minutes, dropping in asparagus pieces during last 3-4 minutes. Bring chicken broth to boil in small saucepan. Add dill and vermouth and turn off heat. Add cream cheese and allow it to melt in brother. Beat with wire whisk if necessary. Do not allow to boil. Stir in Parmesan cheese. Toss with pasta.

Fettuccini Ferrari

1 lb fettuccine
1 c. fat-free chicken broth
1 bunch green onions, chopped
2 cloves garlic, crushed
1 c. cherry tomatoes, quartered
4 oz. lean ham, cut in 1/4 " cubes
1/2 8 oz no-fat cream cheese
1/2 c. Parmesan cheese
1/4 t. salt, pepper
Cook fettuccine al dente and drain. In skillet heat broth to boil; stir in onions and garlic and cook until onions are soft. Stir in tomatoes, ham and cream cheese, cooking over medium heat until thick and bubbling. Stir in Parmesan, salt, and spoon over pasta.

Pasta Primavera (Jane Brody)

Veggies: (can be varied, so use this as guide)
1 c. broccoli flowerets, steamed 5 min.
1 c. 1/2 asparagus pieces, steamed 5 min.
1 c. snow peas, blanched 1 min.
1 small squash, cut up, blanched 1 min.
1 c. corn kernels (blanched if fresh or frozen)
1 T. minced garlic (3 cloves)
1 T. olive oil
1 large or 2 small tomatoes, diced
1/2 c. mushrooms, sliced
1/2 c. shredded carrots
1/4 c. finely minced parsley
Sauce: 2 t. butter; 1 T. flour; 1 c. skim milk; 1/2 c. chicken stock; 1/2 c. Parmesan; 1/4 c. minced fresh basil or 1 t. dried basil
12 oz. spaghetti or linguine.
Prepare veggies, combine, and keep warm. Sauté garlic (don't brown); add rest and cook 4 min. Add to veggies, tossing ingredients gently. Prepare white sauce. Pour over veggies and toss gently. Add to cooked linguine and serve. 4 large servings

Lynn's Pasta Primavera

Cook 3/4 of 16oz pkg spaghetti or linguine. In 1" boiling water cook 1/2 bunch broccoli until tender crisp. Sauté 1 small onion, minced, 12 oz. mushrooms halved, and 1 thinly-cut carrot in 2 T. olive oil until tender. In 2-cup measure mix 1 12 oz can evaporated skim milk, 2 t. instant chicken bouillon, 1 1/4 t. cornstarch and 1/2 t. salt. Stir into veg. mixture and bring to boil, cooking 1 min. Add 1 seeded and diced tomato, 2 T. parmesan cheese, 2 T. parsley, broccoli, and spaghetti, tossing to coat well, and heat thoroughly. OR
Sauté in water onions, large chunks of zucchini and yellow squash for about 4 min. Then add more veggies if like: red peppers, broccoli, garlic, dried parsley, oregano (a bit), sweet basil. Add 1/2 c. sun dried tomatoes in olive oil, some capers (not juice), 1 c. chopped up tomatoes, black olives, and handful of raisins. Add some light salt. Combine with cooked spiral pasta, sprinkle parmesan on top.

Pasta Primavera

4 c. broccoli florets, blanched
2 medium zucchini, sliced thin
2 yellow summer squash, sliced thin
3 cloves garlic, minced
2 tomatoes, peeled, seeded, and diced
1/2 c. fresh or frozen peas
3/4 c. fresh parsley
4 T. fresh basil leaves
3 T. chicken bouillon
1 lb. penne (or other pasta)
3 T. grated Parmesan
Spray skillet; add broccoli, squashes, and garlic and sauté 5 min. Add tomatoes and peas and sauté 2 min. Place parsley, basil and bouillon in processor until parsley is chopped finely. Cook pasta and drain. Add all else and toss, topping with cheese.

Cold Pasta and Chicken Primavera

8 oz. vermicelli
12 cherry tomatoes, halved
1/2 c. olive oil
10 fresh mushrooms, sliced
1/2 c. wine vinegar
2 c. cubed cooked chicken
1 t. Dijon mustard
1/3 c. chopped basil
1 clove garlic, crushed
1/3 c. pine nuts or walnuts
1/2 c. fresh snow peas, blanched
1/4 t. salt
1 c. broccoli florets, blanched
Cook noodles; drain; rinse; drain. Combine oil, vinegar, mustard, garlic in jar; shake hard. Pour 1/2 c. of mixture over noodles; toss; chill at least 3 hrs. Combine veggies; toss with rest of oil mixture. Cover and chill 3 hrs. Add with chicken, basil, nuts, salt to pasta and toss gently.

Tuna-Noodle Casserole

2 1/2 c. broad noodles
1 c. each: skim milk, sliced mushrooms
1 T each: minced yellow onion flour
1 T. flour
1 can white tuna drained
2 T. fresh white bread crumbs
1 t. melted butter.
Cook noodles and drain; turn into 1 qt casserole. Preheat to 350. In 2 c. measure, combine 3/4 c. milk with mushrooms and onion; microwave 2 min. Stir and microwave again 1 min. In a bowl, whisk remaining 1/4 c. milk with flour until smooth, then whisk into hot milk. Microwave on Medium until thickened 4-5 min. Pour over noodles, add tuna and toss. Combine crumbs with butter and sprinkle over noodles. Bake until crumbs are browned, about 25 min.

Pasta with Garlic-and-Clam Sauce

1 medium onion, chopped
1 1/2 t. dried thyme leaves
4 cloves garlic, minced
salt and pepper to taste
1 T. olive oil
2 T. chopped fresh parsley
1/2 lb mushrooms, sliced
4 c. cooked spaghetti or linguine
2 cans minced clams
parmesan cheese
Sauté onion and garlic in oil until translucent; add a little water and cover if necessary. Add mushrooms, cover, and heat about 3 minutes. Add remaining ingredients and heat until hot in covered saucepan. Serve with pasta and sprinkle with cheese.

Sarah's Pasta With Black Beans and Artichoke Hearts [Cooking Light]

1 tablespoon olive oil
1 cup chopped onion
2 garlic cloves, minced
2 tablespoons minced fresh or 2 teaspoons dried oregano
1/8 teaspoon crushed red pepper
1/8 teaspoon black pepper
1 (14-1/2-ounce) can pasta-style tomatoes, undrained
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped

1 (15-ounce) can no-salt-added black beans, drained
1 (4.5-ounce) jar sliced mushrooms, drained
3 cups hot cooked tricolor fusilli (about 2 cups uncooked twisted spaghetti)
1 (14-ounce) can quartered artichoke hearts, drained
1/4 cup (1 ounce) grated fresh Romano cheese

Heat oil in a large skillet over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 1 minute. Stir in oregano, red pepper, black pepper, and tomatoes; cover, reduce heat, and simmer 10 minutes. Add beans and mushrooms; cover and simmer an additional 5 minutes.
Combine tomato mixture, pasta, artichokes, and cheese in a large bowl, and toss well. Serve warm.

Pasta With Black Beans And Artichoke Hearts

1 tablespoon olive oil
1 cup sliced green onions
3/4 teaspoon dried whole oregano
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
1/8 teaspoon black pepper
1 clove garlic, minced
2 (14-1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
1 (15-ounce) can black beans, drained
4 cups hot cooked radiatore (short, fat, rippled pasta), cooked without salt or fat
1 (14-ounce) can artichoke hearts, drained and quartered
Heat oil in a large nonstick skillet over medium heat. Add green onions, and sauté 6 minutes. Add oregano and next 5 ingredients; cover and simmer 10 minutes. Add beans; cover and simmer an additional 5 minutes.
Combine bean mixture, hot cooked pasta, and artichoke hearts in a large bowl, and toss well. Serve warm or at room temperature. Yield: 6 serving

Lemony Orzo Salad

1 cup uncooked orzo
1/3 cup diced zucchini
1/3 cup diced red onion
1/3 cup minced fresh parsley
3 tablespoons fresh lemon juice
1 tablespoon minced fresh basil
1 tablespoon olive oil
2 teaspoons minced fresh mint
1/2 teaspoon salt
1 cup diced tomatoes
1/3 cup crumbled feta cheese
2 tablespoons chopped kalamata olives. Cook orzo plain and drain. Combine orzo, zucchini, and onion in large bowl and toss. Combine parsley, juice, herbs, oil, salt and stir with whisk. Stir into orzo mixture. Add tomatoes, cheese, and olives, tossing gently to coat.


LASAGNE
Spinach Lasagne

Squeeze 1 pkg cho[ped spinach (thawed) dry. Sauté 1 chopped onion; 2 cloves minced garlic in 1/2 c. chicken/veg. stock. Add 3 c. tomato sauce, 1/2 t. basil. Simmer 20 to 30 min. Mix 1 1/2 c. cottage cheese with 1/2 c. yogurt. Cook 8 oz. lasagna noodles, drain. In 9" pan, layer noodles, spinach, cottage cheese and Mozzarella. Repeat and end with mozzarella. Bake at 350 for 40 to 50 min.

Lasagne Roll-ups

Cook 8 lasagna noodles, drain, lay flat. Heat 1 T. olive oil, sauté 2+ large garlic clovers, minced, till tender. Combine 1 pkg thawed, drained spinach, 1 c. fat free ricotta, 1/4 t. salt, garlic, and 1/2 c. shredded mozzarella. Spread each noodle with heaping 1/4 c. of mixture. Rollup firmly, with seam down. Pour 1 14-oz jar spaghetti sauce in 12 inch skillet and place rolls in. Bring to boil, then to low, cover, simmer 5 min. Sprinkle with 1/2 c. mozzarella shredded, cover, simmer 3-5 min.

Mushroom Lasagne

Make mushroom sauce: melt 1/4 c. corn oil margarine, add 1 lb. mushrooms, sliced thin, juice of half small lemon, sauté. Blend in 2 T. arrowroot powder, salt, then 2 1/4 c. skim milk, cook 5 to 7 min. Cook 1/2 lb. whole wheat/spinach lasagne noodles. Layer sauce, noodles, 1 lb. ricotta, and 1/2 lb. sliced mozzarella. End with parmesan. Bake at 325 for 45 min. Stand for 15 to 25 min to set.

Spinach-Tofu Lasagna

8 ounces lasagna noodles
1 jar spaghetti sauce, (about 30 ounces)
1 1/2 cups water
1 pound tofu
1 10-oz. pkg. frozen chopped spinach, thawed and drained
1 teaspoon crushed dried oregano
1/2 teaspoon crushed dried basil
1/8 teaspoon garlic powder
Prepare lasagna noodles according to package directions. Preheat oven to 350°F.Meanwhile, in a large bowl, combine spaghetti sauce and water; set aside. Drain tofu, but do not squeeze. Place in a blender and process until smooth. Pour into a bowl and add spinach, oregano, basil and garlic powder. Alternately layer sauce, spinach mixture and lasagna noodles in prepared pan, beginning and ending with the sauce. Bake, covered with aluminum foil, for 40 minutes. Uncover and continue baking for 20 minutes or until bubbly and starting to brown. Serve hot.

Tofu Lasagna

12 ounces lasagna noodles
1 cup sliced mushroom
1 zucchini, chopped
1 green bell pepper, peeled and chopped
1 onion, peeled and chopped
2 tablespoons margarine
1 cup chopped firm tofu
1/2 cup chopped fresh parsley
1/2 cup grated Parmesan cheese
3 cups spaghetti sauce
1 1/2 cups grated Monterey Jack cheese
Prepare lasagna noodles according to package directions. Preheat oven to 350°F. In a skillet sauté mushrooms, zucchini, green bell pepper and onion in margarine. In a medium bowl combine tofu, parsley and Parmesan cheese. Layer spaghetti sauce, cooked noodles, cooked vegetables, tofu mixture and Monterey Jack cheese alternately in a 13x9x2-inch baking dish. Bake 45 minutes or until done. Serve hot.

Zucchini Lasagne

1/2 lb lean ground beef
1/2 c. finely chopped onions
1 jar spaghetti sauce with mushrooms
4 medium zucchini
1 egg substitute
1 c. creamed small curd cottage cheese
2 T. flour 1 c. (4 oz) shredded mozzarella cheese
1/2 c. Italian style seasoned bread crumbs
Place beef and onions in 2 qt casserole; microwave on HIGH 5 min. Stir once or twice to break meat up. Drain excess fat and juice; stir in spaghetti sauce. Cook, uncovered, on HIGH 5 min. Let stand. Slice zucchini lengthwise into 1/4 inch slices. In bowl, beat egg; add cottage cheese and flour, stirring. In bottom of 12x8 casserole pour small amount of meat sauce; layer zucchini slices; then cheese; then meat; then zucchini; then meat sauce. Cover with wax paper; cook on HIGH 18 to 20 min., rotating once. Combine bread crumbs and mozzarella; sprinkle over lasagna. Cook, uncovered at medium high 2 min. Let stand 3 to 5 min. before serving. 6 servings

Low-Fat Eggplant Lasagna

1 medium eggplant (about 1 1/2 pounds), peeled and cut into 1/2 inch slices
8 ounces low-fat mozzarella cheese
1 15-oz container low-fat ricotta cheese
1 16-oz jar spaghetti sauce.
Preheat oven to 350. In large saucepan, cook eggplant in boiling water for 5 minutes; drain well. In 9x13 pan, layer half of each: eggplant slices, mozzarella, ricotta, and sauce. Repeat layering. Cover with foil and bake about 30 minutes.

Vegetable Lasagne

2 egg whites
2 pkg frozen chopped spinach or broccoli, thawed and well drained
2 c. low-fat cottage cheese
1 carton low-fat ricotta cheese
1 medium carrot, shredded
1 1/2 t. dried Italian seasoning, crushed
3/4 c. non-fat parmesan
2 T. margarine
9 oven-ready lasagna noodles
2 C. sliced fresh mushrooms
2 c. shredded mozzarella cheese
1 cloves garlic, minced
3/4 c. bottled marinara sauce
2 T. flour
1 1/4 c. skim milk
Beat egg whites slightly; stir in cottage and ricotta cheese and seasoning. In skillet, heat margarine, add mushrooms, onions and garlic; cook until tender. Stir in flour; add milk all at once. Cook until thick and bubbly; cook and stir 1 minute more. Remove from heat. Stir in spinach, carrot, 1/2 c. parmesan and salt.
To assembly in greased 9x13 baking dish, layer 1/3 of spinach mixture and 1/3 of noodles. Spread with half the cheese mixture, and then 1/3 of spinach. Top with half mozzarella and 1/3 of noodles. Top with remaining cheese, mozzarella, noodles and spinach mixture. Pour on sauce and finish with remaining parmesan cheese. (can also be made in mini pans) To refrigerate, cover and chill up to 48 hrs. To freeze: wrap unbaked lasagna tightly with aluminum foil. To serve, bake uncovered at 350 until heated through, about 35 minutes. Let stand 10 minutes before cutting. To serve from frig: bake, covered, at 350 for 30 min. Uncover and bake 30-35 minutes longer. Let stand. From freezer: About 2 hours before serving, heat oven to 350. Bake in covered pan 45 min. uncover and bake 35-45 min. Let stand 15 minutes before cutting.

Four-Cheese Vegetable Lasagna

12 uncooked lasagna noodles
2 teaspoons vegetable oil
Cooking spray
2 cups chopped broccoli
1-1/2 cups thinly sliced carrot
1 cup sliced green onions
1/2 cup chopped red bell pepper
3 garlic cloves, minced
1/2 cup all-purpose flour
3 cups 1% low-fat milk
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and
squeezed dry
1-1/2 cups 1% low-fat cottage cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup (2 ounces) shredded Swiss cheese
Freshly ground pepper (optional)
Cook lasagna noodles, omitting salt and fat. Drain; set aside. Preheat oven to 375 degrees.
Heat oil in a Dutch oven coated with cooking spray over medium heat until hot. Add broccoli and next 4 ingredients (broccoli through garlic), and sauté 7 minutes. Set aside.
Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 5 minutes or until thick, stirring constantly. Add 1/4 cup Parmesan cheese, salt, and pepper; cook 1
minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture for top layer of casserole, and set aside.
Combine cottage cheese, mozzarella, and Swiss cheese; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 lasagna noodles over spinach mixture in dish; top with half of cottage cheese mixture, half of broccoli mixture, and half of remaining spinach mixture. Repeat layers, ending with noodles. Spread reserved 1/2 cup spinach mixture over noodles; sprinkle with 1/4 cup Parmesan cheese. Cover and bake at 375 degrees for 35 minutes. Let stand 10 minutes before serving.

Seafood Lasagna Florentine

2 (10-ounce) packages frozen chopped spinach, thawed and drained
1/2 cup all-purpose flour
2 cups 2% low-fat milk
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
1/8 teaspoon ground black pepper
1 large clove garlic, crushed
1/4 cup Chablis or other dry white wine
2/3 cup grated Parmesan cheese, divided
1 pound raw bay scallops
1/2 cup chopped fresh basil
1 tablespoon lemon juice
1/2 pound fresh lump crabmeat, drained
1 egg, lightly beaten
9 cooked lasagna noodles, cooked without salt or fat
1/2 teaspoon paprika
Press spinach between paper towels until barely moist; set aside. Place flour in a shallow baking pan. Bake at 350 degrees for 30 minutes or until lightly browned, stirring after 15 minutes. Spoon flour into a large saucepan; gradually add milk, blending with a wire whisk. Stir in salt and next 4 ingredients; cook over medium heat 5 minutes or until thickened, stirring constantly. Add wine; cook an additional minute, stirring constantly. Remove from heat; stir in 1/2 cup cheese and scallops. Let cool slightly; stir in basil and next 3 ingredients.
Spoon 1/4 cup seafood sauce into a 13- x 9- x 2-inch baking dish. Arrange 3 lasagna noodles in a single layer over seafood sauce, and top with one-third spinach; spoon one-third seafood sauce over spinach. Repeat layers, ending with seafood sauce. Combine remaining cheese and paprika; stir well. Sprinkle cheese mixture over lasagna. Cover and bake at 400 degrees for 30 minutes. Bake, uncovered, an additional 10 minutes. Let stand 10 minutes before serving.

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