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Three-Cheese Beef Lasagna
Used with permission from the new Rose Reisman's Family Favorites Cookbook
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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Three-Cheese Beef Lasagna. Serves 10
9 lasagna noodles
Meat and tomato sauce
8 oz lean ground beef
6 oz spicy sausage (casing removed, chopped)
1 Tbsp vegetable oil
1 1/2 cups chopped onion
3 cloves garlic, finely chopped
2 tsp dried basil, crumbled
1 1/2 tsp dried oregano, crumbled
salt and pepper
2 fresh basil leaves
1 tsp granulated sugar
1 1/2 cans (28 oz) Italian plum tomatoes, drained, chopped and pureed
1/4 cup tomato paste
5 Tbsp grated Parmesan cheese
Cheese filling
2 cups light ricotta (5%)
1 cup shredded aged white cheddar cheese
1 egg
1/3 cup canned evaporated milk (2%)
1/2 cup grated Parmesan cheese
salt and pepper
Topping
1/2 cup shredded mozzarella cheese
2 Tbsp Parmesan cheese
3 Tbsp chopped fresh basil or parsley
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Instructions
- Preheat the oven to 350°F. Lightly coat a 9-×13-inch casserole dish with cooking spray.
- Cook the lasagna noodles in boiling water just until tender to the bite, about 12 minutes. Drain and set aside.
- To make the meat and tomato sauce, lightly coat a nonstick skillet with the cooking spray. Add the ground beef and sausage and cook until brown, breaking up with fork, about 3 minutes.
- Using a slotted spoon, transfer the meat to a plate. Set aside.
- Add the onion and garlic to skillet and sauté until the onion is tender, about 5 minutes. Return the beef and sausage to the skillet.
- Add the dried basil, oregano, salt, pepper, basil leaves, sugar, puréed tomatoes and tomato paste.
- Reduce the heat to medium-low. Simmer until the sauce is thick, about 30 minutes.
- Add the Parmesan. Place in the bowl of a food processor and pulse on and off just until still crumbly. Do not puree.
- To make the cheese filling, stir the ricotta, cheddar, egg, milk, Parmesan, salt and pepper together in a bowl.
- Spread one-quarter of the meat and tomato sauce over the bottom of a 9- × 13-inch glass casserole dish.
- Top with 3 noodles. Spread half of the cheese filling over the noodles.
- Add another layer of one-quarter of the meat and tomato sauce, 3 noodles and the remaining half of the filling.
- Add another layer (one-quarter of the meat sauce and the remaining 3 noodles). Finish with the remaining one-quarter of the meat sauce. Top with the grated mozzarella and Parmesan.
- Cover the pan tightly with foil. Bake in the center of the oven for 30 minutes or until hot. Garnish with the basil.
Nutritional analysis per serving
Calories 343
Protein 23g
Carbohydrates 25g
Fiber 3.0g
Total fat 15 g
Saturated fat7.4 g
Cholesterol 71mg
Sodium 398 mg
Prep time: 25 minutes
Cooking time: 30 minutes
Nutrition watch: One serving of traditional lasagna may have up to 700 calories, 40 g of fat and 1,130 mg of sodium. Try this lighter version instead.
I love a good old traditional beef lasagna. But often the fat and calories are enormous due to the fat in the meat, the tons of cheese and the bechamel (white cream sauce) used. I use lean ground beef and drain both the beef and sausage fat. In the cheese layer I depend on more ricotta and evaporated milk so I don’t need a bechamel sauce.
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