Lasagna – A Trois

Several weeks ago, the hubby and I were scouting out props for my food photos when we came across an unusual looking pan. It intrigued us, so we decided to purchase it. Now, I was committed to making something in this pan. I set out to try my hand at Lasagna three ways.

This was no easy undertaking and I will admit up front, I didn’t do the typical precise measurements, but I will make an attempt to include the recipes here and the list of ingredients.

Light Classic

Makes 5 2/2 inch pieces 

7 PP per serving

Ingredients

  • 1 lb ground beef, 90/10
  • 6 lasagna noodles
  • 8 oz plum tomatoes
  • 1 clove garlic, chopped
  • 1 1/4 cups shredded  reduced fat mozzarella
  • 1/2 cup shredded parmesan
  • 1 onion, chopped
  • 6 oz Prego Veggie Smart Italian sauce

Directions

In a pan over medium high heat, cook the onions til translucent add the garlic.  Add the ground beef and brown,  add salt and pepper to taste, and the plum tomatos and let simmer.

Spread about some tomato sauce and a layer of meat sauce in the prepared pan. Layer 2 noodles on top. Spread more sauce over the noodles.  Sprinkle with mozzarella and some parmesan. Continue layering the noodles, meat, sauce and cheeses, finishing with the sauce, mozzarella and Parmesan. Sprinkle with parsley.

Bake about 1 hour.  Let sit 10 minutes before cutting.

Veggie

 Makes 5 2/2 inch pieces 

4 PP per serving

Ingredients

  • Mushrooms, sliced
  • 1/2 cup shredded carrots
  • 1/2 cup shredded brocoli
  • 4 oz plum tomatoes
  • 4 oz Prego Veggie Smart Italian Sauce
  • 1 cup shredded  reduced fat mozzarella
  • 4 oz shredded parmesan
  • salt and pepper to taste
  • 2 clove garlic, minced

Directions

Spread some tomato sauce and a layer of veggies in the prepared pan. Layer 2 noodles on top. Spread some sauce over the noodles.  Sprinkle with mozzarella and some parmesan. Continue layering the noodles, veggies sauce and cheeses, finishing with the sauce, mozzarella and Parmesan. Sprinkle with parsley. Add julienned slices of tri color peppers the last 15 minutes of cooking.

Florentine in a White Sauce

Makes 5 2/2 inch pieces 

6 pp per serving

Ingredients

  • One jar (16 oz) of light alfredo sauce
  • handful of spinach
  • 1 cup shredded reduced fat mozzarella
  • 1/4 cup shredded parmasean

Directions

Spread some alfredo sauce and a layer of spinach in the prepared pan. Layer 2 noodles on top. Spread more sauce over the noodles.  sprinkle with mozzarella and some parmesan. Continue layering the noodles, sauce spinach and cheeses, finishing with the sauce, mozzarella and Parmesan. Sprinkle with parsley.


“It is in giving, that we receive” ~ St. Francis of Assisi

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2 Comments Add yours

  1. I love how show stopping it turned out. And I can think of worse ways to spend a day, than sampling three lasagnas.:)

    1. marbaird says:

      thanks. It was a lot of work, but I was quite pleased with the results and so was the family!

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