The Old Way
Serves 8
1 can Italian-style peeled tomatoes
2 8-ounce cans tomato sauce
1 teaspoon salt
1½ teaspoons dried oregano
1 teaspoon onion salt
1 cup minced onions
2 minced cloves garlic
⅓ cup olive oil
2 pounds ground round
1 teaspoon salt
¾ pound lasagne noodles
½ pound ricotta cheese
½ pound thinly sliced mozzarella
½ pound grated Parmesan
In a large pan combine the tomatoes, tomato sauce, salt, oregano, and onion salt. In a fry pan, sauté the onions and garlic in olive oil until golden; add ground meat and cook until meat loses it red color. Add onion meat mixture to tomato sauce and simmer gently 2½ hours.
Prepare lasagne noodles; cook 18 minutes in boiling salted water, drain and separate noodles.
In the bottom of a well-greased 9 × 13–inch baking dish, put a thin layer of sauce, then criss-cross a layer of the lasagne noodles and a layer of cheese. Repeat twice with sauce, noodles, and cheese. The final cheese layer is covered once more with sauce and a dusting of Parmesan. Bake at 350 degrees for about 40 minutes.
A Better Way
Instead of being loaded with fat this new lasagne is filled with delicious, healthy ingredients. By removing the meat and cheese, we have drastically and instantly reduced the fat and boosted the percent of carbohydrates. In place of meat we have used tasty brown rice and pinto beans to add fiber as well as increase the fat-burning carbohydrates. Aside from the healthy aspects of this revised lasagne, it takes less than half the time to prepare than the original recipe.
Serves 8
1 12-ounce package lasagne noodles
1 package frozen chopped spinach thawed and drained
1 16-ounce can of pinto beans
1 14.5-ounce can Italian-style stewed tomatoes
1 cup chopped onions
½ cup chopped red pepper
2 cups cooked brown rice
½ cup medium salsa
black pepper and garlic salt to taste
1 26-ounce can or jar of light spaghetti sauce with mushrooms
¼ cup minced parsley for garnish (optional)
Boil lasagne in water 18 minutes. Drain and cool. Combine spinach, beans, tomatoes, onions, red pepper, brown rice, salsa, and black pepper and garlic salt. Spread about 1 cup of the tomato sauce in the bottom of a large casserole (or two smaller 9 × 13 ones). Place half of the lasagne noodles on top of the sauce and spread with half of the bean mixture; repeat with the noodles and bean mixture. Cover with the remaining sauce. Bake covered 20 minutes at 350 degrees, remove the top and bake an additional 10 minutes or until piping hot.
NUTRITIONAL ANALYSIS PER SERVING
Old Way: 48% calories from fat; 555 cal; 26 grams protein; 12 grams carbohydrates; 30 grams fat
Better Way: less than 4% calories from fat; 310 calories; 14 grams protein; 64 grams carbohydrates; 1 gram fat