Spinach & Sausage Skillet Lasagna
Enjoy the full flavours of a classic lasagna for a fraction of the effort with this skillet version, which features a creamy spinach-and-ricotta filling and a meaty ragù.
Enjoy the full flavours of a classic lasagna for a fraction of the effort with this skillet version, which features a creamy spinach-and-ricotta filling and a meaty ragù.
Roasted vegetables, fresh basil and tender pasta tossed and topped with ricotta is sensational. Roasting your own vegetables is easy, and the resulting sweet, smoky flavour is worth the extra time.
With its bright yellow crust, creamy herb and cheese filling and chunky tomato topping, this eye-catching plate is an ideal vegetarian lunch, brunch or supper. For even lower fat content, choose part-skim mozzarella and low-fat ricotta.
Whole grain pasta is rustic enough to stand up well to a thick lamb-andtomato sauce. Topping it with creamy ricotta and fresh mint adds a touch of elegance. Serve with cracked black pepper and a simple green salad.
This hearty sauce is best served over a short pasta with lots of nooks and crannies it can tuck into and cling to. This ragu also makes a delicious lasagna filling when layered with sheets of fresh pasta and ricotta and mozzarella cheeses. Cost: $2.15/cup
This recipe, in a slightly different version, was given to me by a co-worker 40 years ago. Over the years, I have adjusted it to include the shredded mozarella, adjusted the spices, replaced cottage cheese with ricotta and added the Parmesan. The meat sauce is also the same sauce I use for spaghetti and the base for chili. It is the most frequent request of one of daughters and my husband for birthday dinners.
I thought about making a healthier version of lasagna with vegetables instead of pasta and thought of using eggplant instead of the lasagna noodles to come up with "Moussagna" (Moussaka and Lasagna combined). I've eliminated the bechamel sauce to cut back on the fat and used the tomato based sauce from the lasagna recipe to make it low fat. I also used low fat cottage cheese instead of the full ricotta cheese.
A favourite pasta sauce and bread team up any time to make a popular meal. Use up any stale bread (or hasten the process yourself, see Tip below) and any cheese that you have on hand as long as it isn't too salty — soft or hard, low-fat or regular. Spoon the soft cheeses such as ricotta and shred any others such as mozzarella, provolone, fontina or Cheddar. A crunchy-fresh leafy salad completes the meal nicely.
This recipe is a tasty way to make lasagna if you want to cut down on carbs or just want to use up all the zucchini from your garden!
