How To make Light& Easy Lasagna
3 md Onions, chopped
3 Garlic cloves, finely
-chopped 56 oz Italian-style plum tomatoes,
-undrained 24 oz Italian tomato paste
1 c Chopped fresh parsley
2 ts Dried leaf oregano, crushed
1/2 ts Dried leaf thyme, crushed
1/2 ts Dried marjoram, crushed
1/2 ts Freshly ground pepper
1/2 lb Lasagna noodles
1 lb Part-skim ricotta cheese
1/2 lb Part-skim mozzarella cheese
2 oz Imported Parmesan cheese,
-grated
1. Put onions and garlic in large saucepan. Cook,
covered, over low heat until tender, adding a little water if necessary to prevent scorching. Add tomatoes, tomato paste, parsley, oregano, thyme, marjoram and pepper. Simmer, covered, stirring occasionally, about 2 hours.
2. Cook lasagna noodles in boiling water until al
dente, about 12 minutes. Drain in colander; rinse with cold water. Drain well. 3. Heat oven to 350 degrees. Cover bottom of lightly
oiled 13 by 9-inch baking dish with 1/4 of the sauce. Add layer of lasagna noodles. Top with 1/3 of the ricotta cheese, then 1/3 of the mozzarella. Sprinkle with 1/4 of the Parmesan cheese. Cover with 1/4 of the sauce. Repeat procedure 2 more times. Sprinkle remaining Parmesan cheese on top. 4. Bake until sauce is bubbly and cheese is melted,
about 45 minutes. Let stand 10 minutes before serving. Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking
How To make Light& Easy Lasagna's Videos
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Zucchini lasagna is a fresh take on a classic comfort food dish. It's loaded with veggies, but still has the rich flavors and scrumptious texture of a traditional lasagna. Top it off with some grated parmesan cheese and basil leaves, and you'll have the perfect weeknight meal for the whole family.
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In the video I show a couple ways to cut zucchini into lasagna noodles as well how to get the water out of zucchini lasagna. Don't want a watery zucchini lasagna? I've got you covered! But make sure to check out more tips on the full blog post recipe below. Enjoy!
Zucchini Lasagna Recipe:
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Light & LOW CARB Summer Desserts that won't bulge the belly
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Simple desserts you can easily make this Summer that are all around 100 calories or less and LOW CARB or SUGAR FREE!! So you can still enjoy a treat while sticking to your goals and still fitting into your swimsuit!!
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RAINDROP CAKE RECIPE
2 2/3 cups water, divided
2 ½ teaspoons agar powder
½ cup powdered sweetener
1 teaspoon vanilla extract
½ cup heavy cream
Food coloring, optional
Edible flowers, optional
Half moon shaped silicone mold
In a medium saucepan, heat 1 ⅓ cup water, agar powder and sweetener over medium high heat until boiling. Remove from heat.
Stir in vanilla and 1 ⅓ cup water.
Divide mixture into three bowls. Keep one mixture clear. To the other two bowls add ¼ cup heavy cream and food coloring. Mix until combined.
Pour mixtures into silicone molds and add edible flowers if using.
Refrigerate for 30 minutes or until set.
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