3. IN A MEDIUM BOWL IN A MEDIUM BOWL, combine the ricotta, milk, and eggs and stir. Add 1 cup of mozzarella, Parmesan, spinach, basil and oregano; season with salt and pepper and stir to incorporate. combine the ricotta, milk, and eggs and stir. Add 1 cup of mozzarella, Parmesan, spinach, basil and oregano; season with salt and pepper and stir to incorporate.
4. SPREAD SPREAD 1 cup of tomato sauce in the bottom of a 9-by-13-by-2-inch pan. Layer 4 sheets of lasagna on top, slightly overlapping. Spread half the ricotta mixture on the noodles, and cover with half the mushroom mixture. Top with 1 cups tomato sauce. Repeat with 4 sheets of lasagna pasta, remaining ricotta mixture, remaining mushrooms, and 1 cups tomato sauce. Cover with the remaining 4 sheets of lasagna, the remaining cup of tomato sauce, and the remaining mozzarella cheese. 1 cup of tomato sauce in the bottom of a 9-by-13-by-2-inch pan. Layer 4 sheets of lasagna on top, slightly overlapping. Spread half the ricotta mixture on the noodles, and cover with half the mushroom mixture. Top with 1 cups tomato sauce. Repeat with 4 sheets of lasagna pasta, remaining ricotta mixture, remaining mushrooms, and 1 cups tomato sauce. Cover with the remaining 4 sheets of lasagna, the remaining cup of tomato sauce, and the remaining mozzarella cheese.
5. LIGHTLY COAT LIGHTLY COAT a sheet of aluminum foil with nonstick spray and cover the uncooked lasagna, spray-side down. Bake at 375 degrees, covered, until bubbly, about 45 minutes. Remove foil from lasagna and increase the oven temperature to 450 degrees. Cook until cheese browns, about 12 minutes. Remove from the oven and let stand for 15 minutes before cutting. Serve warm and garnish with basil. a sheet of aluminum foil with nonstick spray and cover the uncooked lasagna, spray-side down. Bake at 375 degrees, covered, until bubbly, about 45 minutes. Remove foil from lasagna and increase the oven temperature to 450 degrees. Cook until cheese browns, about 12 minutes. Remove from the oven and let stand for 15 minutes before cutting. Serve warm and garnish with basil.
TipTo lower the calories, reduce the mozzarella to 2 cups and the grated Parmesan to 3 3/4 cup. cup.
Pasta Bake with Sausage, Broccoli, and Beans Turkey sausage trims down this cla.s.sic Italian combination, while beans deliver protein and fiber. Make it deliciously creamy and tangy with skim milk ricotta and tangy Pecorino.
SERVES 8.
Calories per serving: 529
teaspoon salt 1 large head of broccoli, about 1 pounds, cut into small florets 3 cloves garlic, peeled 3/4 pound rigatoni pound rigatoni 1 tablespoon olive oil, plus more for pan 1 pound Italian-style turkey sausage with fennel (removed from casing if uncooked, or sliced thinly if precooked) 1 can cannellini or great northern beans, rinsed and drained 2/3 pound of skim mozzarella, grated, pound of skim mozzarella, grated, 1 1/4 cup reserved cup reserved 3/4 cup skim ricotta cheese cup skim ricotta cheese cup chicken stock cup Pecorino Romano cheese, finely grated, 1 1/4 cup reserved cup reserved 1 teaspoon salt teaspoon ground pepper 3 tablespoons breadcrumbs 1 tablespoon olive oil
1. PREHEAT PREHEAT oven to 375 degrees. Lightly oil a 9-by-13-inch gratin or baking dish. oven to 375 degrees. Lightly oil a 9-by-13-inch gratin or baking dish.
2. IN A SEPARATE POT IN A SEPARATE POT, bring water to a boil and add teaspoon of salt, broccoli, and garlic. Simmer the broccoli and garlic for 5 minutes, until softened. With a slotted spoon remove the broccoli and garlic to a large bowl. Bring the water back to the boil, add the pasta, and cook the pasta for about 2 minutes less than the package directions suggest, about 11 minutes. The pasta should be al dente, a little firm. bring water to a boil and add teaspoon of salt, broccoli, and garlic. Simmer the broccoli and garlic for 5 minutes, until softened. With a slotted spoon remove the broccoli and garlic to a large bowl. Bring the water back to the boil, add the pasta, and cook the pasta for about 2 minutes less than the package directions suggest, about 11 minutes. The pasta should be al dente, a little firm.
3. MEANWHILE MEANWHILE, in a large dutch oven set over medium high heat, heat the oil. Add sausage and the garlic cloves from the broccoli bowl, and cook, stirring frequently until meat is fully cooked and no longer pink, about 4 to 5 minutes, if using fresh sausage. (If using fully cooked sausage cook until surface is golden, about 2 to 3 minutes.) With a slotted spoon, transfer sausage to the broccoli, and drain most of oil from the pan, leaving about 2 tablespoons. Discard the garlic. in a large dutch oven set over medium high heat, heat the oil. Add sausage and the garlic cloves from the broccoli bowl, and cook, stirring frequently until meat is fully cooked and no longer pink, about 4 to 5 minutes, if using fresh sausage. (If using fully cooked sausage cook until surface is golden, about 2 to 3 minutes.) With a slotted spoon, transfer sausage to the broccoli, and drain most of oil from the pan, leaving about 2 tablespoons. Discard the garlic.
4. TOSS TOSS drained pasta with sausage mixture. Add beans, stock, drained pasta with sausage mixture. Add beans, stock, 3 3/4 cup of grated mozzarella cheese, and all of the ricotta. Add remaining salt and pepper. Gently toss. Transfer to prepared gratin or baking dish, top with breadcrumbs, remaining cup of grated mozzarella cheese, and all of the ricotta. Add remaining salt and pepper. Gently toss. Transfer to prepared gratin or baking dish, top with breadcrumbs, remaining 1 1/4 cup of grated cheese and cup of grated cheese and 1 1/4 cup mozzarella cheese and drizzle with olive oil. cup mozzarella cheese and drizzle with olive oil.
5. IF MAKING THIS IN ADVANCE IF MAKING THIS IN ADVANCE, allow the mixture to come to room temperature, cover with plastic wrap and place in the refrigerator. allow the mixture to come to room temperature, cover with plastic wrap and place in the refrigerator.
6. BAKE BAKE for 25 minutes, until heated through and crusty on top. for 25 minutes, until heated through and crusty on top.
Tips 1. Be careful not to use breakfast sausage. If you can"t find Italian-style sausage, you can add Be careful not to use breakfast sausage. If you can"t find Italian-style sausage, you can add 1 1/4 teaspoon of fennel seeds to the pan while you cook the sausage. teaspoon of fennel seeds to the pan while you cook the sausage.
2. If you want to reduce the calories, you can remove the beans. If you want to reduce the calories, you can remove the beans.
Healthy Potato Skins No one"s ever accused potato skins of being healthy-until now! Turkey bacon, spinach, and nutty, nutritious sweet potatoes are the stars in this low-fat version of the greatest snack food ever.
SERVES 2.
Calories per serving: 420
2 medium sweet potatoes 1 teaspoon olive oil 1 small onion, diced 1 clove garlic, minced 1 bag baby spinach (about 9 ounces) 2 scallions, thinly sliced 2 slices turkey bacon 4 ounces low-fat cream cheese 1/4 cup low-fat b.u.t.termilk cup low-fat b.u.t.termilk 1 teaspoon salt 1/4 teaspoon freshly ground black pepper teaspoon freshly ground black pepper 1 teaspoon vegetable oil 2 tablespoons grated Parmesan cheese
1. PREHEAT PREHEAT the oven to 350 degrees. the oven to 350 degrees.
2. PLACE PLACE sweet potatoes on a baking sheet and onto an oven rack. Bake at 350 degrees for 45 minutes or until fork tender. sweet potatoes on a baking sheet and onto an oven rack. Bake at 350 degrees for 45 minutes or until fork tender.
3. MEANWHILE MEANWHILE, in a deep saute pan heat the olive oil and cook the onion for 2 to 3 minutes until soft. Add the garlic and cook for one more minute. Add the entire bag of spinach and scallions, cover, and cook 3 to 4 minutes until the spinach has wilted. in a deep saute pan heat the olive oil and cook the onion for 2 to 3 minutes until soft. Add the garlic and cook for one more minute. Add the entire bag of spinach and scallions, cover, and cook 3 to 4 minutes until the spinach has wilted.
4. IN ANOTHER SAUTe PAN IN ANOTHER SAUTe PAN cook the turkey bacon until crisp and transfer to a plate lined with paper towels to drain. When cooled, chop the bacon into small pieces and reserve. cook the turkey bacon until crisp and transfer to a plate lined with paper towels to drain. When cooled, chop the bacon into small pieces and reserve.
5. WHEN THE SWEET POTATOES ARE COOKED WHEN THE SWEET POTATOES ARE COOKED, let them cool for 5 minutes. Carefully slice each one in half and scoop out inside of potato into a bowl. Add cream cheese, b.u.t.termilk, salt, and pepper and mash together until smooth. let them cool for 5 minutes. Carefully slice each one in half and scoop out inside of potato into a bowl. Add cream cheese, b.u.t.termilk, salt, and pepper and mash together until smooth.
6. USING A PASTRY BRUSH USING A PASTRY BRUSH, coat the outside of each potato skin with the vegetable oil. Fill each of the sh.e.l.ls with the filling and top with a sprinkle of Parmesan cheese. Transfer each skin back to the baking sheet and cook for 15 to 20 minutes or until the top is golden brown and the skins are crispy. Top with bits of turkey bacon and serve. coat the outside of each potato skin with the vegetable oil. Fill each of the sh.e.l.ls with the filling and top with a sprinkle of Parmesan cheese. Transfer each skin back to the baking sheet and cook for 15 to 20 minutes or until the top is golden brown and the skins are crispy. Top with bits of turkey bacon and serve.
TipQuarter the potatoes to serve as a starter or light snack.
Easy Herb-Roasted Chicken with Roasted Veggies It"s hard to imagine a more satisfying meal than roasted chicken and vegetables, and this version-with its fragrant chicken, red and golden beets, and an optional tantalizing drizzle of heady white truffle oil-just might be the best version of all.
SERVES 4.
Calories per serving: 403
For the roasted chicken: 1 3.5-to 4-pound whole chicken 1 clove garlic, minced 1 tablespoon fresh thyme leaves, chopped 1 tablespoon fresh sage, chopped 2 tablespoons fresh rosemary, chopped Rosemary stems Salt, to taste Pepper, to taste 2 tablespoons olive oil 1 lemon, sliced
For the roasted root vegetables: 1/4 pound golden beets, peeled and stems trimmed pound golden beets, peeled and stems trimmed 1/4 pound red beets, peeled and stems trimmed pound red beets, peeled and stems trimmed 1/4 pound whole baby carrots, peeled and stems trimmed pound whole baby carrots, peeled and stems trimmed 2 tablespoons olive oil 1 tablespoon white truffle oil Salt, to taste Pepper, to taste 1 teaspoon fresh rosemary 1 teaspoon fresh thyme
1. PREHEAT PREHEAT the oven to 475 degrees. the oven to 475 degrees.
2. WASH WASH the chicken and pat dry with paper towels. Season the cavity with salt and season the outside of the chicken with salt and pepper. the chicken and pat dry with paper towels. Season the cavity with salt and season the outside of the chicken with salt and pepper.
3. IN A BOWL IN A BOWL, mix together the garlic, thyme, sage, rosemary, and olive oil. Rub into the cavity of the chicken as well as the outside. mix together the garlic, thyme, sage, rosemary, and olive oil. Rub into the cavity of the chicken as well as the outside.
4. PLACE PLACE the rosemary stems inside the cavity and squeeze the lemon juice inside as well. Leave the slices inside and place the chicken in a roasting pan. Cook in the oven at 475 degrees for 1 to 1 hours or until the chicken is golden brown and the juices run clear. Remove from the oven and let sit for 10 minutes before carving. the rosemary stems inside the cavity and squeeze the lemon juice inside as well. Leave the slices inside and place the chicken in a roasting pan. Cook in the oven at 475 degrees for 1 to 1 hours or until the chicken is golden brown and the juices run clear. Remove from the oven and let sit for 10 minutes before carving.
5. TO MAKE THE ROASTED ROOT VEGETABLES: TO MAKE THE ROASTED ROOT VEGETABLES: Place the vegetables in a large mixing bowl and season with salt and pepper. Drizzle with the olive oil and an optional drizzle of white truffle oil and place in a roasting pan or on a baking sheet. Sprinkle the fresh herbs over the vegetables and roast in the oven for 45 minutes, turning once halfway through the cooking time. Serve with the roast chicken. Place the vegetables in a large mixing bowl and season with salt and pepper. Drizzle with the olive oil and an optional drizzle of white truffle oil and place in a roasting pan or on a baking sheet. Sprinkle the fresh herbs over the vegetables and roast in the oven for 45 minutes, turning once halfway through the cooking time. Serve with the roast chicken.
TipTruffle oil is costly, but a little goes a long way to add a deep heady fragrance to potatoes or pasta.