| || |
January 29, 2009 - Kathie Evanoff
Everyone loves food that comes in layers. Casseroles are often layered, as is the infamous, delectable and ever-so-fattening seven-layer dip. Scalloped potatoes are layered, with butter and cream. Add cheese and you have a gratin and more layers. Think lasagna, but think differently than the more commonly known Italian recipes made with cheese, pasta, sauce and meat. I found it interesting that Vegetarian Times magazine came up with a low-fat, meatless lasagna. The recipe is available on at www.vegetariantimes.com/features/490 for asparagus-pesto lasagna that incorporates a couple different cheeses with pesto and asparagus spears. It might be January, but fresh asparagus is a The recipe also calls for no-cook lasagna noodles. I’ve tried these noodles a few times and my success rate is often hit or miss. There really has to be enough liquid in the recipe to soften the noodles properly. This recipe calls for three and a half cups of low-fat milk, which seems adequate. While I haven’t tried this recipe yet, I hope to give it a whirl on the weekend and will report on it next week. Even better, the Web site has additional recipes for herbed tofu lasagna with zucchini, polenta lasagna with creamy mushroom sauce and butternut squash lasagna. My husband, the vegetable-hater, will need a substitute meal, but even for him, the traditional recipe can be lightened up a bit by using low-fat cheeses and ground turkey as the fillings. The dish can be made more healthy by using whole wheat lasagna noodles in place of white pasta. Lasagna is fantastic frozen, so an entire pan can consist of several servings that can be transported for lunches or frozen for those nights when no one feels like cooking.
No comments posted for this article.
Post a Comment