One Lasagna Pan – Three different variations – as seen on CityLine


Recipe created by: Mairlyn Smith PHEc

You need a tri-lasagna pan for this recipe available at stores that sell PC products. Great for the days you are serving a vegetarian.

9 – 100% whole grain lasagna noodles

1 -300 g pkg. frozen, chopped spinach

1 – 454 g container light extra smooth ricotta cheese

1 omega-3 egg

½ cup (125 mL) finely grated really good Parmesan cheese

3 cups (750 mL) tomato sauce, see below for my recipe or use your favourite tomato sauce

2 cups (500 mL) grated skim milk mozzarella cheese, approx 6 oz.

225 g (½ lb) extra lean ground beef, cooked, drained and set aside

1        Preheat oven to 350°F (175°C). Lightly brush a tri-lasagna pan with canola oil.

2        Bring a large pot of water to the boil, add noodles and cook according to package instructions or until al dente.

3        Meanwhile thaw frozen spinach according to package directions, place thawed spinach in a colander in the sink and using the back of a fork press out any extra liquid, let drain in sink.

4        In a medium bowl mix together the ricotta, egg, and grated Parmesan. Set aside.

5        When the noodles are done drain into colander and let sit.

6        Assemble your line: prepared pan, noodles, tomato sauce, cheese and egg mixture, spinach, grated mozzarella, and cooked beef.

7        Each cell in the pan will become one unique lasagna recipe. There will be a Plain Cheese Lasagna, a Cheese and Spinach Lasagna, and a Cheese Spinach and Meat Lasagna.

8        But they all start the same. Place 1 cooked lasagna noodle in the bottom of each cell. Spoon on 1/3 cup (75 mL) tomato sauce, spread out evenly. Spoon on approx 4 tbsp. (60 mL) of the cheese/egg mixture in 4 blobs!

9        For the Plain Cheese Lasagna: sprinkle with approx 2 tbsp (30 mL) of the grated mozzarella, place second noodle on top and gently press down.  Repeat with 1/3 cup (75 mL) tomato sauce, 4 tbsp (60 mL) cheese/egg mixture and 2 tbsp (30 mL) grated mozzarella. Top with last noodle, gently press down and repeat once more.

10    For the Cheese and Spinach Lasagna: sprinkle with approx 2 heaping tablespoons of spinach, sprinkle with approx 2 tbsp (30 mL) of the grated mozzarella, place second noodle on top and gently press down. Repeat with 1/3 cup (75 mL) tomato sauce, 4 tbsp (60 mL) cheese/egg mixture, 2 heaping tablespoons spinach, and sprinkle with approx 2 tbsp (30 mL) of the grated mozzarella. Top with last noodle gently press down and repeat once more.

11    For the Cheese Spinach Meat Lasagna: sprinkle with 2 heaping tablespoons spinach, 1/3 of the cooked meat, sprinkle with approx 2 tbsp (30 mL) of the grated mozzarella, place second noodle on top and gently press down. Repeat with 1/3 cup (75 mL) tomato sauce, 4 tbsp (60 mL) cheese/egg mixture, 2 heaping tablespoons spinach, 1/3 of the cooked meat, sprinkle with approx 2 tbsp (30 mL) of the grated mozzarella. Top with last noodle gently press down and repeat once more.

12    Any extra ingredients leftover? Hopefully no. If you do, be creative, or just sprinkle them on top, unless it’s the noodles, hmmmm, better luck next time.

13    Bake uncovered for 40-50 minutes or until cooked through. Check it at 30 minutes, if the noodles are turning brown, cover loosely with foil and continue baking. Remove from oven for a ten minute lasagna time out. This allows all of those hot ingredients to mesh together and should prevent it from turning into a mush mess when you slice it.

Each cell of lasagna serves 4

Total servings for the entire recipe = 12 servings

Mairlyn Smith’s Amazing Tomato Sauce

Recipe from: Ultimate Foods for Ultimate Health and don’t forget the chocolate!

By: Mairlyn Smith PHEc and Liz Pearson RD

This has been and will always be my house sauce. Multi functional, you can serve it as is on top of cooked pasta with some cheese, freeze it for later, use it in a lasagna recipe, or pour it over some chicken and bake it in the oven. It will become your house sauce as well.

To use for the lasagna recipe reserve 3 cups and freeze the rest.

2 Tbsp. (30 mL) extra virgin olive oil or canola oil

1 large onion, diced

Two – 796 mL cans whole plum tomatoes

One – 370 mL bottle roasted red peppers, drained and diced

4- 8 cloves garlic, minced – see tip below

2 Tbsp. (30 mL) chopped fresh basil

1.       Heat a large pot over medium heat; add the oil onion and sauté till cooked, about 5 minutes.

2.       Add the plum tomatoes, roasted red peppers and the garlic. Mash with a potato masher. Bring to the boil, reduce heat and simmer for 25 minutes or until the sauce starts getting thicker.

3.       Add the fresh basil. And remove from the heat. Either leave the sauce semi chunky or puree using a hand held immersion blender or pour in small batches into an upright blender and pulse until smooth.

4.       Serve over whole wheat pasta or freeze for up to 2 months.

Makes – 6 cups (1.5 L)

Serves – 8 – ¾ cup (175 mL) serving

Each ¾ cup (175 mL) serving contains

100 Calories, 4 g Total Fat, 0.5 g Sat Fat, 0 g Trans Fat, 300 mg Sodium, 16 g CHO, 5 g Fiber, 3 g Protein

Kid Friendly Tip

Garlic Alert! If you have really young children, they may find the garlic too intense. The kids that have eaten this and loved it are usually over 5 years old. So if you feel that your child will not like the garlic, feel free to downgrade it to 4 cloves.

Posted in Recipes Recently Seen on TV

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