Almost Lasagna

Almost Lasagna

by | Sep 24, 2014 | Recipes

Almost Lasagna

Serves: 6
 
Ingredients
  • 1 POUND LONG FUSILLI PASTA OR LINGUINE
  • 8 OUNCES WHITE BUTTON MUSHROOMS
  • 8 OUNCES CREMINI MUSHROOMS
  • 1 TABLESPOON OLIVE OIL
  • 1 SMALL CARROT, DICED
  • 1 SMALL SWEET ONION, DICED
  • 2 CLOVES GARLIC, PEELED AND DICED
  • 8 OUNCES 93% LEAN GROUND BEEF
  • 1 28-OUNCE CAN NO-SALT-ADDED CRUSHED TOMATOES, DRAINED
  • 1 CUP LOW-SODIUM BEEF BROTH
  • ⅓ CUP FRESH BASIL LEAVES, TORN
  • ½ CUP LOW-FAT RICOTTA CHEESE
  • 1⁄3 CUP CHOPPED FLAT-LEAF PARSLEY, OR 2 TEASPOONS DRIED PARSLEY
  • 2 TABLESPOONS TRANS-FAT FREE MARGARINE
  • FRESHLY GROUND BLACK PEPPER, TO TASTE
 
Instructions
  1. BRING A LARGE POT OF WATER TO A BOIL, ADD THE PASTA, AND COOK ACCORDING TO PACKAGE DIRECTIONS. 2. CHOP MUSHROOMS INTO ¼-INCH PIECES. RESERVE 3. HEAT OLIVE OIL IN A LARGE SKILLET OVER MEDIUM HEAT. ADD MUSHROOMS, CARROT, ONION, AND GARLIC. SAUTE UNTIL ONIONS ARE TRANSLUCENT, ABOUT 5 MINUTES. REMOVE FROM PAN AND RESERVE. 4. PLACE GROUND BEEF IN PAN AND COOK OVER MEDIUM-HIGH HEAT, BREAKING MEAT INTO VERY SMALL BITS. SEASON WITH FRESHLY GROUND BLACK PEPPER. 5. ADD THE VEGETABLE MIXTURE TO THE BEEF IN THE SKILLET. STIR IN THE TOMATOES, BROTH, AND BASIL; SIMMER FOR FIVE MINUTES. 6. IN A SMALL BOWL, COMBINE THE RICOTTA CHEESE AND PARSLEY. TOSS HOT PASTA WITH THE MARGARINE AND RETURN TO SKILLET. MIX WITH MEAT SAUCE. TO SERVE, SCOOP EQUAL AMOUNTS OF THE RICOTTA INTO SHALLOW BOWLS, TOP WITH PASTA/SAUCE MIXTURE.
  2. TIP:SUBSTITUTE FIRM TOFU OR 100% GROUND TURKEY BREAST MEAT FOR GROUND BEEF.
 
 
 
 


We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!

Follow Us on Social:

Fresh Harvest Lasagna

Fresh Harvest Lasagna

by | May 1, 2014 | Recipes

Fresh Harvest Lasagna

A hearty healthy lasagna recipe from Red Gold full of delicious vegetables. RedGold.com
Ingredients
  • 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
  • 1 LARGE ZUCCHINI, CHOPPED
  • 1 MEDIUM YELLOW SUMMER SQUASH, CHOPPED
  • 1 MEDIUM ONION, CHOPPED
  • ½ RED BELL PEPPER, CHOPPED
  • 1 CUP FRESH CHOPPED BROCCOLI FLORETS
  • 1 LARGE CARROT, MINCED
  • 1 (8 OUNCE) PACKAGE SLICED FRESH MUSHROOMS, CHOPPED
  • 3 GARLIC CLOVES, MINCED
  • ½ CUP WATER
  • 1 (28 OUNCE) CAN RED GOLD® CRUSHED TOMATOES, OR 2 (15 OUNCE) CANS
  • 2 (14.5 OUNCE) CANS RED GOLD® DICED TOMATOES WITH BASIL, GARLIC & OREGANO
  • 1 TEASPOON ITALIAN SEASONING
  • SALT TO TASTE
  • 1 (16 OUNCE) BOX LASAGNA NOODLES, TRADITIONAL, UNCOOKED
  • 1 (15 OUNCE) CARTON LOW FAT RICOTTA CHEESE
  • 3 CUPS SHREDDED ITALIAN BLEND CHEESE
  • ½ CUP GRATED PARMESAN CHEESE
 
Instructions
  1. PREHEAT OVEN TO 350O F. HEAT OIL IN SKILLET OVER MEDIUM HEAT. ADD ZUCCHINI, SQUASH, ONION, BELL PEPPER, BROCCOLI, CARROTS AND MUSHROOMS; SAUTE UNTIL VEGETABLES ARE CRISP TENDER. ADD GARLIC AND COOK FOR ANOTHER MINUTE, REMOVE FROM HEAT.
  2. IN LARGE MIXING BOWL COMBINE WATER, RED GOLD® CRUSHED TOMATOES, RED GOLD® DICED TOMATOES WITH BASIL, GARLIC & OREGANO, ITALIAN SEASONING AND SALT.
  3. COVER THE BOTTOM OF A 9X13X2 INCH BAKING PAN WITH 1½ CUPS OF SAUCE MIXTURE. ARRANGE ⅓ OF NOODLES ON TOP OF SAUCE, SLIGHTLY OVERLAPPED. TOP WITH ½ OF RICOTTA CHEESE, ½ VEGETABLE MIXTURE, 1 CUP OF ITALIAN BLEND CHEESE AND 1 CUP OF SAUCE. REPEAT LAYERS AND TOP WITH LAST ⅓ OF NOODLES AND THE REMAINING SAUCE. SPRINKLE WITH REMAINING ITALIAN BLEND CHEESE AND PARMESAN CHEESES.
  4. COVER TIGHTLY WITH FOIL AND BAKE FOR 1 TO 1½ HOURS; UNTIL NOODLES ARE COOKED. LET STAND FOR 10 MINUTES BEFORE SERVING.
  5. THE RECIPE MAKES 12 SERVINGS, BUT YOU COULD DIVIDE THE RECIPE INTO TWO 9X9 INCH BAKING DISHES AND FREEZE ONE FOR A WINTRY NIGHT SUPPER.
 
 
 
 
 
 
 
 
 


We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!

Follow Us on Social:

Meatless Lasagna

Meatless Lasagna

by | Mar 5, 2014 | Recipes

Meatless Lasagna

Serves: 10
 
Nutrition Facts: Serving Size: 1 small wedge (1/10 of lasagna): 256 calories, 7 g fat, 1.5 g saturated fat, 31 g carbohydrate, 19 g protein, 9 g sugar, 7 g fiber, 718 mg sodium
Ingredients
  • 14 WHOLE WHEAT LASAGNA NOODLES
  • 2 TBSP OLIVE OIL
  • 1 ½ CUPS FINELY CHOPPED BELL PEPPER
  • 2 CUPS FINELY CHOPPED EGGPLANT
  • 4 CLOVES GARLIC, MINCED
  • 3 CUPS SLICED MUSHROOMS
  • 2 – 6 OZ. PACKAGES PRE-WASHED BABY SPINACH
  • 2 TBSP. SNIPPED FRESH BASIL
  • 1 EGG, LIGHTLY BEATEN
  • 1 – 15 OZ. CARTON FAT-FREE RICOTTA CHEESE
  • ⅓ CUPS FINELY SHREDDED PARMESAN CHEESE
  • ½ TSP. SALT
  • ¼ TSP GROUND BLACK PEPPER
  • 1 – 26 OZ. JAR TOMATO AND BASIL PASTA SAUCE
  • 2 CUPS SHREDDED NON-FAT MOZZARELLA CHEESE
 
Instructions
  1. PREHEAT OVEN TO 375 DEGREES. AFTER COOKING LASAGNA NOODLES ACCORDING TO PACKAGE DIRECTIONS, DRAIN THEM AND RINSE WITH COLD WATER.
  2. HEAT 1 TABLESPOON OF THE OLIVE OIL IN A LARGE SKILLET OVER MEDIUM-HIGH HEAT. ADD BELL PEPPER, EGGPLANT AND HALF OF THE GARLIC. COOK AND STIR ABOUT 5 MINUTES OR UNTIL VEGETABLES ARE CRISP-TENDER. TRANSFER VEGETABLE MIXTURE INTO A LARGE BOWL.
  3. USING THE SAME SKILLET, ADD THE REMAINING OIL AND HEAT OVER MEDIUM-HIGH HEAT. ADD MUSHROOMS AND REMAINING GARLIC. COOK AND STIR UNTIL TENDER (ABOUT 5 MINUTES). ADD THE SPINACH GRADUALLY, STIRRING UNTIL SPINACH IS WILTED (1-2 MINUTES). TRANSFER SPINACH-MUSHROOM MIXTURE FROM SKILLET TO ANOTHER LARGE BOWL. STIR BASIL INTO SPINACH-MUSHROOM MIXTURE AND SET ASIDE.
  4. STIR TOGETHER EGG, RICOTTA CHEESE, SALT, AND PEPPER IN A SMALL BOWL AND SET TO THE SIDE.
  5. USING A 9 X 13-INCH SPRINGFORM PAN (IF YOU DON’T HAVE A SPRINGFORM PAN, A REGULAR ONE IS FINE, JUST SPRAY IT WITH COOKING SPRAY AS WE DID HERE. FYI IT MAY NOT TURN OUT QUITE AS PRETTY, BUT IT’S STILL DELICIOUS!), SPREAD ½ CUP OF PASTA SAUCE. ARRANGE ONE THIN LAYER OF NOODLES (ABOUT 3-4 NOODLES) OVER THE SAUCE, TRIMMING AND OVERLAPPING IF NECESSARY. PLACE HALF OF THE SPINACH-MUSHROOM MIXTURE ON TOP. THEN ADD HALF OF THE RICOTTA CHEESE MIXTURE OVER SPINACH MIXTURE. THEN LAYER THE NOODLES AGAIN. NEXT, SPREAD HALF OF THE REMAINING PASTA SAUCE. TOP WITH ALL OF THE VEGETABLE MIXTURE. SPRINKLE WITH HALF THE MOZZARELLA CHEESE. THEN, ADD ANOTHER LAYER OF NOODLES AND THEN THE REMAINDER OF THE SPINACH-MUSHROOM MIXTURE AND RICOTTA CHEESE MIXTURE. LASTLY, TOP WITH NOODLES AND REMAINING SAUCE. GENTLY PRESS DOWN ON THE LASAGNA USING THE BACK OF A SPATULA.
  6. PLACE SPRINGFORM PAN ON A FOIL-LINED BAKING SHEET. BAKE FOR 45 MINUTES AND REMOVE FROM OVEN. SPRINKLE WITH REMAINING MOZZARELLA CHEESE AND WITH PARMESAN CHEESE BAKE FOR ANOTHER 15 MINUTES. SET ASIDE AND COOL FOR ABOUT 15 MINUTES. TO SERVE, CUT INTO WEDGES.
 
 
 
 


We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!

Follow Us on Social: