Ron’s Recipe Book”

- PASTA DISHES -

Amazing Pasta   Easy Cannelonni     Low Fat & Low Carb Lasagna

Amazing Pasta
Shared by: Lynn B

And sooo simple. Cook your favorite large paste - penne, rigatoni, whatever you like. This sauce is great.

1 package of your favorite fully cooked chicken sausage (I used a sweet Italian flavored one) cut into bite size pieces

14 oz can diced tomatoes with basil, garlic and oregano (or Italian spices, or plain - whatever you like)

6 oz package of fresh baby spinach

1/2 cup part skim mozzarella cheese

2 tbs parmesan cheese.

Warm the sausage (you can use real pork sausage - just cook and drain - but the chicken sausage cuts the calories and I have trouble with all the bits in real pork sausage)add the tomatoes and spinach and cook over med heat until spinach is wilted. Toss with pasta and cheeses - Yum!

Easy Canelonni
Shared by: PAlang

THIS IS NICE BECAUSE THE NOODLES ARE PAPER THIN AND GO DOWN EASY... I USE LIGHT ALFREDO OR A LIGHT TOMATO SAUCE
Ingredients
2 jars light alfredo or light pasta sauce
1 box (12 ounces) BARILLA Oven Ready Lasagne
1 box frozen spinach, thawed and drained
1 16OZ LOW FAT RICCOTTA CHEESE
to taste salt
to taste white pepper
pinch nutmeg
1 cup, divided Parmigiano cheese, grated
2 eggs

In a large bowl Beat eggs then add spinach,low fat riccota cheese half of the Parmigiano cheese. Season mixture with salt and white pepper,nutmeg and mix well.

BRING a large pot of water to a boil. Cook lasagna noodles for 3 minutes. Drain and spread flat on a baking sheet.
POUR 1 cup of the sauce in prepared baking dish.
SPOON 2 tablespoons of filling at one end of each lasagna sheet. Roll and place in prepared baking dish.
SPREAD remaining sauce over cannelloni. Sprinkle with Parmigiano cheese.
BAKE for 30 minutes. Let rest 10 minutes before serving

Low Fat & Low Carb Lasagna
Shared by Marcia

   Here is my recipe for lasagna made with Dreamfields Pasta
   This will make more than 1 13x9 lasagna pan. I put the rest in a round cake pan.

Ingredients:
1 box of Dreamfields lasagna noodles cooked according to box instructions 12-14 minutes and no more
2 lbs of the leanest chopmeat 93% lean browned and drained
3 lb tub of Pollyo part skim ricotta - or fat free if you prefer
1 1/2 lb of Pollyo part skim mozzarella cheese cut up in thin slices
3 large eggs
2 jars of spaghetti sauce or the equivalent of your own
Mrs. Dash
Grated low-fat cheese

Beat the eggs and mix into the ricotta cheese in a big bowl - add Mrs Dash to taste
Set that bowl aside

Put the browned chopmeat in another big bowl & mix in about 1 1/3 jars of the spaghetti sauce.
Set that bowl aside too. I add some Mrs. Dash to the mixture too.

Put the sliced mozzarella cheese on a plate.

Put a few spoonfuls of plain sauce on the bottom of the pans to coat the bottom.
Lay out a layer of lasagna noodles then about a 1/3 of the chopmeat mixture then 1/3 of the ricotta mixture and 1/3 of the mozzarella slices.
Add another layer of noodles followed by another layer of meat, ricotta & mozzarella
Put a final layer of noodles on top covered with a small amount of plain sauce
Sprinkle grated cheese on the top

Layer the remaining ingredients in the smaller baking pan. Cover the pans with foil.

Bake at 375 oven
Bake the large pan for 45 minutes covered.
Bake the small pan for 30 minutes covered.
Take the foil off the pans and continue to bake until the sauce is bubbling. Of course the small pan will be done much sooner.

Eat and enjoy! This recipe will serve quite a few bandsters and regular family members. I cooked it today for Steve, Heather, John and I and there are tons of left-overs. It can be frozen or can be reheated in the microwave.