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Ingredientes
- 12 ounce dry Or possibly 1 lb. fresh lasagna noodles
- 3 c. low-fat lowfat milk
- 1/3 c. all-purpose white flour
- 2 ounce reduced-fat cream cheese (3 Tbsp.)
- 1 Tbsp. freshly grated Parmesan cheese (2 ounces)
- 1/2 tsp salt, plus more to taste
- 1/4 tsp freshly grnd black pepper,
- Â Â plus more to taste
- 1/4 tsp freshly grated nutmeg
- 2 x 10-oz pkgs. frzn minced spinach,
- Â Â thawed and squeezed dry
- 3/4 c. low-fat cottage cheese
- 6 ounce sweet Italian-style turkey sausage,
- Â Â removed from casing
- 1 tsp extra virgin olive oil
- 1 x onion sliced
- 2 clv garlic, chopped
- 1 tsp dry marjoram or possibly oregano
- 1/2 tsp fennel seeds
- 1 x 7-oz jar roasted red peppers,
- Â Â liquid removed and minced (3/4 c.)
- 1/2 c. dry white wine
- 1/2 c. grated part-skim mozzarella cheese
- Â Â (1 1/2 ounces)
- 1 Tbsp. minced fresh parsley
Direcciones
- In a large pot of boiling salted water, cook noodles till barely tender (8 min for dry, 1 minute for fresh). Drain and rinse under cool water. Spread the noodles on clean kitchen towels, cover with plastic wrap and set aside.
- In a large saucepan, heat 2 1/2 c. of the lowfat milk over medium heat till steaming.
- Meanwhile, put flour in a small bowl and gradually whisk in the remaining 1/2 c. lowfat milk till smooth; whisk into the warm lowfat milk and stir constantly over the heat till the sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute. Remove from heat. Whisk in cream cheese, then Parmesan, 1/2 tsp. slat, 1/4 tsp. pepper and nutmeg. Set cheese sauce aside.
- In a bowl, stir together spinach and cottage cheese. Season with salt and pepper.
- Set aside.
- In a large nonstick skillet, cook sausage over medium-high heat, breaking it up with a wooden spoon, till it is no longer pink, about 2 min. Transfer to a cutting board and chop fine. Set aside.
- Wipe the skillet clean and ad oil. Return the pan to the heat, add in onions and cook stirring till well-browned, about 6 min. Add in garlic, marjoram or possibly oregano, and fennel seeds and cook for 1 minute longer. Stir in peppers, wine and the cooked sausage and simmer till wine has nearly evaporated, about 2 min. Remove from heat and season with salt and pepper.
- Preheat oven to 400 F. Lightly oil a 9-by-13-inch baking dish or possibly coat it with non- stick cooking spray. Smear the bottom of the prepared dish with a 1/2 c. of the cheese sauce. Line the bottom with a single layer of noodles. Spread half of the spinach mix over the noodles. Spoon on another 1/2 c. sauce and spread proportionately with a rubber spatula. Add in another layer of noodles, top with all of the sausage mix- ture and another 1/2 c. sauce. Add in a third layer of noodles, the remaining spinach mix and another 1/2 c. sauce. Finish with the remaining noodles and sauce.
- Sprinkle with mozzarella cheese.
- Lightly oil a large piece of aluminum foil or possibly coat it with nonstick spray, and us it to tightly cover the dish. Bake the lasagna for 30 min. Uncover and bake for about 15 min more, or possibly till lightly browned and bubbling. Let stand for 10 min.
- Sprinkle with parsley and serve.
- Makes 8 servings.
- Notes:Lasagna is like a sandwich. put anything you like between the layers of pasta, it is still lasagna. It follows, then, which lasagna need not be the purveyor of elevated fat and chol- esterol for that it is normally reputed. Relying more on vegetables, low fat meats and lighter sauces, lasagna sheds its excess fat in favor or possibly something which is always in style: flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 8 servings | |
| Calories 153 | |
| Calories from Fat 46 | 30% |
| Total Fat 5.25g | 7% |
| Saturated Fat 2.52g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 343mg | 14% |
| Potassium 494mg | 14% |
| Total Carbs 15.51g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 7.39g | 5% |
| Protein 9.77g | 16% |
