Karen’s Italian Meat Lasagna is actually a leaner and lower fat way to make this great main dish! Preparation time to make it is about the same time as baking it. This Italian Meat Lasagna is worth every bit of time and effort to make and eat to enjoy this delicious homemade baked main dish.
Servings: 9 large or 12 med. size servings
1 lb. lean ground chuck
2 Tbsp. olive oil (or use olive oil cooking spray)
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. chopped (fresh) basil leaves, or dried flakes
1 tsp. table salt (optional)
1/4 tsp black pepper
1-1/2 cups spaghetti sauce
9-12 dry lasagna noodles
1/4 cup grated Parmesan cheese
3/4 cup part-skim mozzarella cheese, shredded
1/2 cup fat free ricotta cheese
Olive or canola oil cooking spray
Cook lasagna noodles according to package directions. Using two forks or tongs; drape noodles over the edge of a lightly sprayed pan or large greased plate to allow to cool, until ready to use.
In a Dutch oven add olive oil or coat with cooking spray and crumbled meat with garlic powder, onion powder, basil, salt (optional) and pepper. Stir continually, brown the crumbled/seasoned meat fully and then drain in a colander if necessary. Set cooked meat aside to cool.
Preheat oven to 375°F.
Spoon 1/2 cup of spaghetti sauce into bottom of a 9 x 13-inch glass baking dish, already lightly sprayed with olive or canola oil cooking spray.
Place three noodles over sauce. Top with 1/2 cup of sauce, 1/2 of vegetables, 1/2 of the ricotta cheese (spreading out 1/2 tsp. dollops), 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat above layers, then top with remaining 3 noodles, sauce and cheese.
Cover dish with aluminum foil. Bake until bubbly, about 45-60 minutes, until a knife inserted in the center is hot to the touch. Remove foil and allow to sit for about 10 min., before slicing into 9-12 servings.
Karen’s Note: This Italian Meat lasagna can sit 3-4 days in the fridge or up to 6 months in the freezer if covered with plastic wrap, but make sure to remove the plastic wrap and cover with foil prior to cooking. A frozen lasagna will need to thaw in refrigerator for at least a day prior to cooking it as well.
1 pkg. (4 oz.) German Sweet Chocolate
1-2/3 cup all-purpose flour
1-1/3 cup sugar or Splenda for baking
1 tsp. baking powder
1/2 tsp baking soda
1/8 tsp. salt
1/2 c. low-fat buttermilk
1/2 c. fat-free sour cream
1/4 c. unsweetened applesauce
1 tsp. vanilla
5 large egg whites
Preheat oven to 350 degrees F.
In a saucepan combine chocolate and 1/3 cup water. Microwave in a large microwavable bowl on high 1-1/2 mins. Stir after 1 min., until chocolate is completely melted. All chocolate mixture to complete cool.
In a large mixing bowl combine flour, sugar, baking powder, baking soda and salt. Add chocolate mixture, buttermilk, sour cream, applesauce and vanilla. Beat with an electric mixer on low to medium speed, until fully combined, scrapping down the sides of the inside of the bowl with a spatula. Beat on high speed for 2 minutes.
Add egg whites and beat on med.-high speed for 2 more mins.
Pour into 2 greased and lightly floured 8.5″ or 9.5″ round baking pans. Bake in 350 degree F oven from 30-40 mins., or until and toothpick inserted in the center comes out clean.
Cool on racks 10 mins. Loosen sides with a knife or spatula and remove from pans onto cooling racks.
When completely cooled frost with coconut pecan frosting and enjoy!
Coconut Pecan Frosting
1 large egg white
1 (12 oz.) can fat-free evaporated milk
1-1/2 cup sugar or Splenda for baking
1/2 cup light butter
1 pkg. (7 oz.) flaked coconut
1 cup chopped pecan pieces
In a medium saucepan beat egg slightly. Stir in evaporated milk, sugar and light butter. Cook and stir over medium heat for about 10-12 mins., or until thickened and bubbly – careful not to burn mixture. Stir in coconut and pecan pieces.
Allow to thoroughly cool and spread on each cake layer top then stacking layers and coating the sides of the two layer German Chocolate Cake.
(Apple-Banana-Cinnamon) Oatmeal Bars
Servings: Makes 9 delicious bars!
¾ cup skim milk
½ cup sugar or Splenda for baking
1 Tbsp. vanilla
½ cup applesauce
1-1/2 tsp. baking powder
2 cups quick oats
2 tsp. cinnamon
1 tsp. cinnamon sugar*
1-1/2 oz. raisins and/or craisins (optional)
Preheat oven to 350º F.
Coat an 8 inch square baking dish with cooking spray.
Combine the bananas, eggs, milk, sugar, vanilla and applesauce in a medium sized mixing bowl and mix on medium speed until completely blended.
Now add the dry ingredients, except the (optional) raisins and/or craisins. Set mixer on low speed and mix completely, stopping to scrap down the sides. Drop in the (optional) raisins and/or craisins last and mix well.
Pour mixture into the coated baking dish and bake for 45 minutes. *Before the last 5 minutes of baking time, sprinkle the cinnamon sugar on top and bake an additional 5 minutes.
Cool at least 10-15 minutes before slicing into 9 bars.
Karen’s Note: Usually, I double this recipe into 2 batches or 2 square glass pans, which will make 18 servings instead of the usual 9. Also, you can refrigerate the leftover or unsliced bars covered with plastic wrap. Our family really love to eat these delicious bars cold with our coffee for a Continental Breakfast!
Always reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried.