so for the cooking decal we all took a recipe & revised it into a healthier version
so i tried to think of something that people love to indulge in that isn't all that healthy...something chunky & rich...for some reason lasagna came first into my mind...i wanted something that gave me a lot of room to groove too (cuz a lot of the suggestions i got were really really good ideas but there wasn't much i could do to it...) & one of my students was already planning to do cake/sweet stuff so i didn't want to do the applesauce thing again...
so i went in search of a really good lasagna recipe...especially w/ bechamel sauce (creamy white sauce) because that was probably soo high up the calorie scale...
i found giada's version:
classic italian lasagna
****************************************************
Classic Italian Lasagna
Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: 6 servings
Bechamel Sauce:
5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
1/2 cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups tomato sauce, recipe follows
Salt and white pepper
1/4 cup extra-virgin olive oil
1 pound ground chuck beef
Salt and pepper
1 1/2 pounds ricotta cheese
3 large eggs
1 pound lasagna sheets, cooked al dente
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup freshly grated Parmesan
Preheat oven to 375 degrees F.
Bechamel sauce:
In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional
In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Ease of Preparation: Easy
****************************************************
so....i changed it up a lot (i made it vegetarian for the class but i suggested turkey in the recipe)
the changes were:
-ricotta & tofu mixture instead of all ricotta (cuts fat & cals)
-used no butter, only olive oil & in some cases basil infused to make up for the flavor (less saturated fat)
-part skim mozzarella & cut amount in half
-skim milk v. whole milk
-used vegetables: zucchini, mushrooms, roasted red peppers to up the flavor & health benefits:)
-used one can of diced tomatoes in place of a can of crushed for chunkiness & it was less cals
-kept the whole eggs...was going to sub two of them with 2 egg whites each but i figured i cut so much out already this was ok
-chiffonade of basil into the veggies to keep tasty & fresh
-sprinkle of italian seasoning in case there wasn't enough flavor..always up the herbs/spices when cooking healthy!
this was my revised version:
****************************************************
Classic Italian Lasagna Revised
Bechamel Sauce:
3 tablespoons olive oil, plus 2 tablespoons for the lasagna (for more flavor: top with basil infused olive oil)
1/2 cup all-purpose flour
4 cups skim milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups tomato sauce, recipe follows
Salt and white pepper
1 tablespoon extra-virgin olive oil (basil infused for more flavor)
1/2 pound ground turkey
1 teaspoon Italian seasoning
1/2 cup zucchini, cubed (1 small)
2 cups crimini or portabella mushrooms, sliced
4 or 5 leaves basil, torn or chiffonade
1/2 cup roasted red pepper, cubed (1 red pepper)
Salt and pepper
1 15oz tub of ricotta cheese
1 small container of tofu (ricotta & tofu mixture should be 3 cups total)
3 large eggs
1 pound lasagna sheets, cooked al dente
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups shredded part skim mozzarella
3 tablespoons freshly grated Parmesan
Preheat oven to 375 degrees F.
Bechamel sauce:
In a 2-quart pot, over medium heat, add 3 tbs olive oil, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground turkey and season with salt, pepper, and Italian seasoning. Brown meat, breaking any large lumps. Add zucchini. Cook meat until it is no longer pink. Add mushrooms. When mushrooms are soft, remove from heat and drain any excess moisture. Stir in basil. Set aside and allow to cool completely.
Mash the tofu in a medium sized bowl with a fork until cottage cheese consistency. Add the ricotta and eggs and mix thoroughly. Season with salt and pepper. Set aside.
Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Sprinkle remaining olive oil on top of the lasagna.
Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
Simple Tomato Sauce:
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
1 (32-ounce) can crushed tomatoes
1 (32-ounce) can diced tomatoes (less calories & more chunky)
2 dried bay leaves
2 tablespoons sugar, optional
In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add sugar to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Roasted Red Peppers:
Preheat broiler. Cut into quarters & clean (remove seeds). Place on broiler safe dish, skin side up. Put into broiler and cook until skin is charred black. When done, place in paper or plastic bag and seal. This is make removing the skins easier. Remove skins.
Basil Infused Olive Oil:
Blanch basil leave in boiler water for 5 seconds. Immediately place in ice water (to retain color). Strain and remove all water, pat dry. Place in blender or food processor with olive oil. Blend. Strain the mixture and store. (2 cups of basil leaves per 1 cup of olive oil)
****************************************************
sooooo....the result...because of my lack of a big pot i had to make my tomato sauce in my lame rice cooker pot thing & it burnt...you can sorta taste it if you are keen but i could just say it was smokey flavored? hahahah liquid smoke...jk...anyways the bechamel was horrid it was flavorless & just thick & white...very gross...but i kept going with it anyways & i tried to skimp on the sauce when it came to assembling cuz i just didn't like the taste...cuz there was none! but veggies & everything else was very yummy...i figured the cheese would make up for the flavorless sauce....i brought it & people said it was good but i knew they had to be lying but i just ate the leftovers now & actually it was really good...you just have to eat everything together cuz the ricotta & spinach & the veggies made it yums...the tofu mixed with ricotta is very much the way to go i thought it was delish....maybe i'll use the rest to stuff pasta...kinda like in the dorms...you're thinking ick dorm...but i lived in clark kerr & i had it good:P...anyways...it was fun...
if you are gonna try this recipe i suggest using at least half & half for the bechamel (at least fat free half & half..yes it exists) & maybe use some butter in the tomato sauce..otherwise mine is decent..i may go back & add fat to the sauce hahah cuz i still have a bunch left
Posted by blog/c_is_for
at 3:02 PM EST
Updated: Tuesday, 8 March 2005 5:00 PM EST
Post Comment | Permalink | Share This Post
Updated: Tuesday, 8 March 2005 5:00 PM EST
Post Comment | Permalink | Share This Post



