Better Than Mom's (Sorry Mom!) Lasagna

 

 

Sorry, Mom, even though you were a fabulous cook, I think in this one instance I beat you at your own game. 

I love lasagna but with only two of us it's something I only get to make when we're having company.  You just can't make a small lasagna!

So for New Year's Eve, that's what I did, although I stepped up a few of the ingredients my Mom used to use, switching out ricotta and cream cheese for the cottage cheese, and using a 50/50 mix of ground beef and country sausage for my Slow Cooker Meat Sauce. 

We were all pretty pleased, patting myself on the back. The result was rich without being overwhelming and not too wet, not to dry, perfect texture. Will be making these changes always from now on.

 

Better Than Mom's Lasagna

Recipe by Glenna Anderson Muse

Ingredients:

• Meat Sauce:
• 1 batch Slow Cooker Meat Sauce
• Cheese Layer:
• 8 oz pkg light cream cheese, room temperature
• 16 oz part skim ricotta
• 1 egg
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp salt
• 1 tsp black pepper
• 2 cups shredded Italian-blend cheeses (mozz, asiago, parmesan, etc)
• Pasta:
• 1 lb lasagna noodles
• Topping:
• 2 cups shredded mozzarella cheese, part skim

Directions:

1.  Make the Slow cooker meat sauce the day before. (or 6-7 cups of your favorite italian meat sauce)

2.  In a medium bowl with hand mixer, cream together cream cheese, ricotta, and egg. Add seasonings.  Hand fold in shredded cheese.

3. Boil, noodles to al dente.

4.  Pre-heat oven to 350 degrees.  Bring all three parts together with your cooking sprayed LARGE casserole baking dish and layer as follows:

A small amount of sauce in bottom

Layer of noodles

1/3 meat sauce

1/2 ricotta/cream cheese mix (will have to sort of dollop it on)

Layer of noodles

1/3 meat sauce

1/2 ricotta/cream cheese mix

Layer of noodles

Rest of meat sauce

Top with the 2 cups of mozzarella

5.  Bake at 350 degrees for 1 hour or until lasagna is bubbling at edges and cheese is nicely browned. Cook's hint: Place casserol dish on a rimmed baking sheet just in case the lasagna gets a little too enthusiastic with it's bubbling and takes a nose-dive off the side.

Can be made ahead and refrigerated. If going from fridge to oven, add 30-40 minutes. 

If baking in crockware, add an additional 15 minutes to either time. Crockware heats a little slower but it maintains the heat on the table for much longer than other bakeware.

Let stand at least 20 minutes before serving.

16 Servings.

Nutrition per serving:  Calories:  343;  Protein:  22;  Carbs:  21; Fat:  19; Fiber: 2; Weight Watchers Pts: 9.  Information provided by  http://nutritiondata.self.com

It's hard to see the layers when it's still hot but this is what it looks like after it's cooled and been cut into a thin slice.

Comments

[Marco]

You could also try making your own, handmade lasagna noodles. If you do you'll have a really soft lasagna.

[Lasagna Raso]

This is really a great lasagna recipe , me and my wife will try to make something, like you did, this weekend. I hope it will turn out great. I will let you know.

Regards.