By Request

By Catherine Kekoa Enomoto

Wednesday, August 13, 1997

File photo
Noodles are layered with meat sauce and
ricotta in a classic lasagne.

Lasagne
stacks up goodies

READER Cindy Nose wants to "layer it on" with a recipe for tasty lasagne. Two versions follow -- the first a classic, and the second a speedy microwave recipe.

Lasagna

(From "Recipes and Planned Meals" by Loretta Niesman,
Belmont Auxiliary for Karingal, Australia)

1/2 pound lasagna noodles, cooked and drained
1/2 pound mozzarella cheese, sliced thin
1 cup grated Parmesan cheese

Sauce:
2 pounds ground beef
1 cup chopped onion
2 cloves garlic, minced
1 large can Italian tomatoes
2 cans EACH tomato sauce, tomato paste
1 teaspoon oregano
2 teaspoons salt, optional
1/4 teaspoon pepper
1/2 bay leaf

Ricotta mixture:
1-1/2 pounds ricotta cheese or cottage cheese
2 beaten eggs
1 teaspoon salt, optional
1/4 teaspoon EACH pepper, garlic powder, oregano

Cook sauce ingredients 1 hour. Combine ricotta-mixture ingredients; beat until fluffy. In 9-by-13-inch pan, layer in the following order: thin layer of sauce, noodles, ricotta mixture, mozzarella and sprinkling of Parmesan cheese; repeat until all ingredients are used or until top of pan is reached, making sure sauce is on top. Bake 1 hour at 300 degrees. Let stand 15 minutes. Makes 16 servings, each 1 cup.

---

Approximate nutritional analysis per serving, with added salt: 390 calories, 24 grams total fat, 11 grams saturated fat, 100 milligrams cholesterol, 920 milligrams sodium.*

Speedy Lasagna

(From Nancy Byal, Better Homes and Gardens)

8 ounces ground turkey sausage
1-1/2 cups low-fat cottage cheese (small curd)
4-1/2-ounce jar sliced mushrooms
15-1/2-ounce jar chunky spaghetti sauce
1/4 cup frozen chopped onion
1/4 cup frozen chopped green pepper
1 egg white
1/2 cup shredded mozzarella cheese (2 ounces)
1 teaspoon dried parsley flakes
Nonstick spray coating
6 no-boil lasagna noodles
2 tablespoons grated Parmesan cheese

In a 1-1/2-quart microwave-safe casserole break turkey sausage into pieces. Cover and cook on 100 percent power (high) for 3 to 4 minutes or until no longer pink, stirring after 2 minutes. Drain.

Meanwhile, place cottage cheese in a colander to drain. Drain mushrooms. Stir mushrooms, spaghetti sauce, onion and green pepper into turkey in casserole; set aside.

In a medium mixing bowl slightly beat egg white. Stir in cottage cheese, mozzarella and parsley.

Spray an 8-by-8-by-2-inch microwave-safe baking dish with nonstick coating. Run noodles under warm water (do not boil). Place 2 noodles in dish, breaking to fit if necessary. Spread with half of the cheese mixture and one-third of the sauce. Repeat layers, ending with sauce. Sprinkle with Parmesan cheese.

Cover with microwave-safe plastic wrap; turn back one corner to vent. Cook on 70 percent power (medium-high) for 15 to 18 minutes or until heated through, rotating the dish a quarter-turn after 8 minutes. Let stand 5 minutes. Makes 6 servings.

---

Approximate nutritional analysis per serving: 305 calories, 10 grams fat, 42 milligrams cholesterol, 1,114 milligrams sodium.*