"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Low-Fat Lasagne Recipe

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This recipe for Low-Fat Lasagne, by , is from The Pinter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruby Pinter
Added: Tuesday, May 5, 2009


1/4 cup vegetable oil
1 lb. ground chuck or round
1 small onion, diced
1 green pepper, diced
3/4 cup sliced mushrooms, optional
1 can Italian style tomatoes
1 12 oz. can tomato sauce
1 6 oz. can tomato paste
1 tsp. dried basil leaves
1 tsp. dried oregano

2 eggs
1 cup ricotta cheese (part skim-milk type) May use cottage cheese.
2 Tblsp. parsley leaves

16 oz. Mozzarella cheese, grated or sliced thin
1 cup Parmesan cheese, divided into 2 portions

Nine lasagne noodles

In a large saucepan, heat the vegetable oil. Saute the onions, garlic, and green peppers until softened. Add the mushrooms and saute until tender. Add the ground round, salt and pepper, Cook until meat loses its red color. Drain off excess fat.
Add the tomato sauce, tomatoes, tomato paste, basil, oregano, and parsley. Simmer 1 1/2 hours, or until sauce has thickened. While cooking, if sauce becomes too thick, add small amounts of water as needed.
Prepare the lasagna noodles according to the package directions. Cook noodles for 10-12 minutes or until "al dente" (still a bit chewy).

Combine eggs, ricotta cheese, and half the Parmesan cheese.
Preheat oven to 350. In a 13 X 9" pan, spoon in a thin layer of sauce and cover with a layer of lasagna noodles. Next place a layer of mozzarella and ricotta-Parmesan mixture. Add some sauce. Arrange successive layers in a like-wise manner, ending with a layer of noodles. Top with sauce and sprinkle with the remaining 1/2 cup of Parmesan cheese. Bake for about 45 minutes. If refrigerated, bake one hour. Let stand for 10-15 minutes before cutting.

Personal Notes:
Personal Notes:
Recipe used in cooking classes at Abbotsford H.S.




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