Devon's Cooking...Lasagna (vegetarian and carnivorous)
After Brandie and Christian's going away party on Saturday night (at the new Se hotel downtown-- pretty cool pool bar, but they ran out of beer at 9:00 which seems very strange to me), Dave and I were definitely exhausted... but that didn't stop me from getting up early on Sunday morning to put together a Mother's Day feast! Since my sister and my sister-in-law are both Mom's, I decided to take on the main course and the veggie course for a great family dinner celebrating all of the moms and Dave's upcoming 30th birthday! I decided to make a vegetarian lasagna so that I could take home healthy leftovers and a meat-lovers lasagna for everyone else.
SPINACH AND TOFU LASAGNA
8 oz. no-cook lasagna noodles (use the Barilla kind-- they are the best!)
8 green onions, chopped
1 cup sliced mushrooms
48 oz. tomato sauce (see my earlier blog for a great homemade recipe for tomato sauce)
1/2 of a 10.5 oz. package low-fat, firm, silken tofu
10 oz. frozen chopped spinach, defrosted and drained
2 Tbsp Egg Beaters
1/2 tsp oregano
1/2 tsp garlic powder
8 oz. skim Mozzarella cheddar, shredded
Directions: Preheat oven to 350. Spray a 9x13 baking pan with cooking spray. In medium skillet over medium heat, cook green onions and mushrooms about 4 minutes, until tender. Add to tomato sauce. In separate bowl, combine tofu, spinach, egg beaters and seasonings-- mix well. Salt and pepper to taste. In baking dish, layer 1/2 of the sauce, 1/2 of the uncoooked noodles, tofu mixture, 1/2 of the uncooked noodles, 1/2 of the sauce. Cover with aluminum foil and bake 45 minutes. Uncover and sprinkle with cheese; bake uncovered for an additional 15 minutes. Serves 10.
MEAT-LOVERS LASAGNA
Ingredients:
1 (9 ounce) box of barilla no-boil lasagna noodles
2 eggs
1 (15 ounce) container ricotta cheese
4 cups shredded mozzarella cheese
1/2 cup fresh parmesan cheese
1/2 lb ground turkey (or turkey sausage, uncased), browned
1/2 lb ground lamb (or lamb sausage, uncased), browned
55 oz. Devon's Tomato Sauce
Directions: Preheat oven to 375. In bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and parmesan. In a 13X9X3 pan, spread 1 cup of sauce on bottom of pan. Layer in the order, 4 uncooked lasagna noodles, then 1/3 part of the ricotta cheese mixture, half the browned meat, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce. Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 c. sauce. Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture and remained meat, 1 cup of sauce. For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella. Bake covered with foil for 50-60 minutes. Uncover and continue cooking until all the cheese is melted on the top (about 5-7 minutes). Let stand 15 minutes before serving.
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