"SPINACH & SAUSAGE LASAGNE" Sent in by: Larry, Ontario,
courtesy of: http://www.a2zrecipes.net
Makes 8 servings ---
12 ounces dried or 1 pound fresh, lasagne noodles
3 cups low-fat milk
1/2 cup white flour
2 ounces reduced-fat cream cheese (3 tablespoons)
1 cup freshly grated Parmesan cheese
1/2 teaspoon salt, plus more to taste
1/4 teaspoon fresh pepper, plus more to taste
1/4 teaspoon freshly grated nutmeg
2 10-ounce package frozen chopped spinach, thawed and squeezed dry
3/4 cup low-fat (2%) cottage cheese
6 ounces sweet Italian-style sausage, removed from
1 teaspoon olive oil
1 onion, sliced
2 cloves garlic, minced
1 teaspoon dried marjoram ororegano
1/2 teaspoon fennel seeds
1 7-ounce jar roasted red peppers, drained and
chopped (3/4 cup)
1/2 cup dry white wine
1/2 cup grated part-skim mozzarella cheese
1 tablespoon chopped fresh parsley
In a large pot of boiling salted water, cook noodles until barely
tender (8 minutes for dried, 1 minute for fresh). Drain and rinse
under cold water. Spread the noodles on clean kitchen towels, cover
with plastic wrap and set aside.
In a large saucepan, heat 2 1/2 cups of milk over medium heat until
steaming. Meanwhile, put flour in a small bowl and gradually whisk
in the remaining 1/2 cup milk until smooth; whisk into the hot milk
and stir constantly over the heat until the sauce comes to a simmer
and thickens. Continue cooking and stirring for 1 minutes. Remove
from heat. Whisk
in cream cheese and then Parmesan, 1/2 teaspoon salt, 1/2 teaspoon
pepper and nutmeg. Set the cheese
Ina 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, until it is no longer pink,
about 2 minutes. Transfer to a cutting board and chop fine. Set
Wipe the skillet clean and add oil. Return the pan to the heat,
add onions and cook, stirring, until well-browned, about 6 minutes.
Add garlic, marjoram or oregano, and fennel seeds and cook for 1
minute longer. Stir in peppers, wine and the cooked sausage and
simmer until the wine is nearly evaporated, about 2 minutes. Remove
from the heat and season with salt and pepper.
Preheat oven to 400 degrees. Lightly oil a 9x13-inch baking dish
or coat it with nonstick cooking spray.
Smear the bottom of the prepared dish with 1/2 cup of the cheese
sauce. Line the bottom with a single layer of noodles. Spread half
of the spinach mixture over the noodles. Spoon on another 1/2 cup
cheese sauce and use a rubber spatula to spread it evenly.
Add another layer of noodles, top with all of the sausage mixture
and another 1/2 cup cheese sauce.
Add a third layer of noodles, the remaining spinach mixture and
another 1/2 cup sauce. Finish with the remaining noodles and sauce.
Sprinkle with mozzarella cheese.
lightly oil a large piece of aluminum foil or coat it with nonstick
cooking spray, and us it to tightly cover the dish. Bake the lasagne
for 30 minutes.
Uncover and bake for 15 minutes more, or until lightly browned and
bubbling. Let stand for 10 minutes. Sprinkle with parsley and serve.
Calories: 400 -
Protein: 23g -
Fat: 11g -
Carbohydrates: 49g -
Sodium: 520mg -
Cholesterol: 19mg -
|The Complete Book of Pasta and Noodles
How do you boil pasta? How much water and salt do you need? Should you add oil to the water? How well should you drain it? (Turn to page viii for the answers.)
One part cooking course, one part kitchen reference, and one part foolproof recipes, The Complete Book of Pasta and Noodles tells the story of flour and water like no other book on the market. Extensively covering the basics of pasta and noodles, this thoroughly researched and taste-tested guide is dedicated to the home cook who needs practical advice on everything from penne to pad thai. The experts at Cook's Illustrated present their knowledge and techniques in a hands-on way so that each and every step of the cooking process can be understood and easily executed. The authors leave room for interpretation and taste, of course, but you will not walk away from this book without knowing which olive oil to buy, why egg pastas tend to complement cream sauces, or how to mince garlic.
The book is arranged in four sections, exploring first dried semolina pasta, then fresh Italian-style pasta, Mediterranean pasta and European dumplings, and finally, Asian noodles. There are thirteen chapters devoted to sauces alone, and recipes are included with the type of pasta with which they work best -- from the simplest to the complex, but all within reach of the home cook. As a bonus, the book includes excellent photographs of the various pasta and noodle shapes, and impeccable illustrations clearly depict each step of key techniques. Special sections are devoted to such specific topics as "Are Electric Pasta Machines Worth the Money?" and "A Guide to Popular Cheeses."
"Cook's has always been the definitive word on any subject it tackles," says The Post and Courier, and The Complete Book of Pasta and Noodles will serve as the definitive reference volume for pasta lovers. More info
For New York Times bestselling author Giada De Laurentiis, pasta has always been one of the great pleasures of the table: it’s healthy and delicious; it can be light and delicate or rich and hearty; it’s readily available and easy to prepare--everything you want in a meal. And nothing satisfies a craving for Italian food quite like it! In Everyday Pasta, Giada invites you to share her love of this versatile staple with more than a hundred brand-new recipes for pasta dishes, as well as for complementary sauces, salads, and sides tempting enough to bring the whole family to the dinner table.
Without forgetting about the classics we all love, Giada makes the most of the many varieties of pasta available to create recipes that combine familiar flavors in exciting new ways.
Although most of these dishes are all-in-one meals in themselves, Giada also supplies recipes for her favorite appetizers, side dishes, and salads to round them out.
Whether you’re looking for a simple summer supper that makes the most of seasonal vegetables or seeking comfort in a pasta bowl on a cold winter’s night, Everyday Pasta offers just the thing.
• Tuna, Green Bean, and Orzo Salad
• Crab Salad Napoleans with Fresh Pasta
• Roman-Style Fettuccini with Chicken
• Baked Pastina Casserole
• Tagliatelle with Short Ribs Ragou
• Spaghetti with Eggplant, Butternut Squash, and Shrimp
Easy to prepare and endlessly versatile, pasta makes a wonderful quick supper when time is short but easily becomes an elegant meal when the occasion requires. In Everyday Pasta, Giada shows you how, with a few basic ingredients from the fridge and the pantry, you’re never more than minutes away from a delicious pasta dinner. More info
|Food Made Fast: Pasta (Williams-Sonoma)
Delicious Recipes for Busy People Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a well-stocked pantry, planning ahead, and using fresh ingredients as the keys to cooking delicious meals with a minimum of time and effort. Dedicated to a single subject - from Soup to Pasta to Weeknight - each volume makes it simple to plan, cook, and enjoy great-tasting food throughout the week. The recipes are both simple and inspired, making quick cooking a truly satisfying experience. More info