1 RECIPE “SAUSAGE AND MUSHROOM RAGU”
12 OZ. DRY LASAGNA NOODLES
1 16 OZ. CONTAINER NON-FAT COTTAGE CHEESE
6 OZ. (1 1/2 CUPS) GRATED “FRIGO TRULY LIGHT” REDUCED
FAT MOZZARELLA CHEESE
2 OZ. (1/2 CUP) GRATED REDUCED FAT MONTEREY JACK CHEESE
1 1/2 OZ. (1/3 CUP) FRESH GRATED PARMESAN CHEESE
1 10 OZ. PACKAGE CHOPPED FROZEN SPINACH, THAWED AND WELL
DRAINED OR 4 CUPS CHOPPED FRESH SPINACH
2 EGG WHITES
1 TABLESPOON FRESH CHOPPED PARSLEY-OPTIONAL
DASH SALT-OPTIONAL
1/4 TEASPOON PEPPER
1/4 TEASPOON NUTMEG (PREFERABLY FRESH GRATED
1. BRING LARGE POT OF WATER TO BOIL. THERE SHOULD BE ENOUGH ROOM IN POT FOR
PASTA TO MOVE FREELY THROUGH BOILING WATER. ADD PASTA AND COOK ACCORDING TO
PACKAGE DIRECTIONS; STIRRING OFTEN TO KEEP PASTA FROM STICKING TOGETHER. DRAIN
AND RINSE PASTA WITH COLD WATER.
2. WHILE PASTA IS COOKING; MIX TOGETHER CHEESES, SPINACH, PARSLEY, EGG WHITES,
SALT, PEPPER AND NUTMEG UNTIL WELL BLENDED.
3. PREHEAT OVEN TO 350 DEGREES F. POUR FOUR CUPS SAUCE IN BOTTOM OF A 9X13
INCH BAKING DISH; LAYER A THIRD OF THE NOODLES OVER THE SAUCE, FOLLOWED BY HALF
OF THE CHEESE MIXTURE. TOP FIRST CHEESE LAYER WITH WITH ANOTHER THIRD NOODLES
AND REMAINING CHEESE. LAYER REMAINING NOODLES OVER TOP OF SECOND CHEESE LAYER
AND TOP WITH REMIANING SAUCE; 3 LAYERS NOODLES, 2 LAYERS CHEESE, 2 LAYERS
SAUCE. COVER DISH WITH FOIL AND BAKE FOR 35-40 MINUTES OR UNTIL SAUCE IS
BUBBLING AND NOODLES ARE TENDER. REMOVE FROM OVEN AND ALLOW TO COOL 10 MINUTES
BEFORE SERVING.
ITALIAN SAUSAGE AND MUSHROOM RAGU
OLIVE OIL COOKING SPRAY
1 CUP DRY WHITE OR A LIGHT BODIED RED WINE
2 6 OZ. CANS TOMATO PASTE
1 28 OZ. CAN READY CUT ROMA OR REGULAR TOMATOES OR 2 LB.
FRESH ROMA OR REGULAR TOMATOES, PEELED AND SEEDED
1 MEDIUM RED OR YELLOW ONION
2 LARGE CLOVES FRESH GARLIC, PRESSED OR MINCED
2 CUPS SLICED MUSHROOMS
1 MEDIUM RED PEPPER, CHOPPED
2-3 TABLESPOONS FRESH BASIL (1 TABLESPOON DRY)
1 TABLESPOON FRESH OREGANO (1/2 TABLESPOON DRY)
1/2 TEASPOON THYME
1 LARGE BAY LEAF
1-2 TABLESPOONS SUGAR
1/2 TEASPOONS SALT
1/2 TEASPOON GARLIC POWDER
6-8 SHAKES CHILI POWDER OR CAYENNE PEPPER
FRESH GROUND BLACK PEPPER TO TASTE
1/2 TEASPOON EXTRA VIRGIN OLIVE OIL
1/2 LB. 94% TO 98% FAT FREE SPICY OR MILD ITALIAN TURKEY
SAUSAGE, COOKED AND DRAINED OF FAT IF NECESSARY.
1. LIGHTLY SPRAY A 4-QUART STOCK POT WITH OLIVE OIL COOKING SPRAY AND PRE-HEAT
ON MEDIUM. SAUTE GARLIC 2 TO 3 MINUTES OR UNTIL LIGHTLY GOLDEN. ADD TOMATOES
AND ALL REMAINING INGREDIENTS, EXCEPT FRESH BASIL AND OLIVE OIL.
2. SIMMER SAUCE FOR 1 TO 6 HOURS. ADD BASIL AND OLIVE OIL TO SAUCE A FEW
MINUTES BEFORE END OF COOKING TIME.
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