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Cookbook to Make Delicious and Healthy Lasagna

Indulge in Devilishly Tasty Lasagna That You and Your Family will Love

by Will C.

2022 Will C, All Rights Reserved.

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Table of Contents

Introduction

When you treat yourself to store-made lasagnas, is health the first concern that comes to your mind? Do you find yourself unable to eat healthily when you are craving for lasagnas?

The bad news is that store-made lasagnas are often filled with preservatives and may contain higher levels of salt and oil. However, the good news is that you dont have to give up that delicious lasagna, because you can always make your own lasagnas at home, which is definitely free of preservatives and can be made healthier by limiting its salt and oil content.

This cookbook will present you 30 lasagna recipes you can make at home so that you can satisfy your lasagna cravings without worrying that you are eating something unhealthy.

I love eating lasagna, but I keep telling myself to avoid buying instant lasagnas because of health concerns. So, I asked myself, what if you could make it yourself and use lesser salt and oil, or add more vegetables to make it healthier? That would allow me to satisfy my cravings for lasagnas without compromising on my health in the long-run, right?

I suppose you are probably thinking the same way as me, thats why I decided to write this cookbook. More importantly, I hope you will find at least 1 recipe in this cookbook that makes you drool, which you can consider making it on a regular basis.

In the next section, you will discover the various lasagna recipes you can prepare at home, maybe even for your next meal.

So, without further ado, I invite you to explore the world of lasagna. Most importantly, have fun cooking!

Recipes

1. Spinach Lasagne

This is a delicious lasagna dish! If you want to, you can also use turkey or other vegetables instead of spinach.

Preparation time: 1 hour 40 minutes

Ingredients for 8 servings:

• Extra virgin olive oil - 1 tablespoon
• Frozen chopped spinach - 10 ounces
• a chopped onion
• Dried oregano - teaspoon
• Dried basil - teaspoon
• 2 crushed garlic cloves
• Pasta sauce - 32 ounces
• Water - 1 cups
• Part skim shredded mozzarella cheese - 8 ounces
• Grated Parmesan cheese - 2 cups
• Chopped fresh parsley - cup
• Salt - 1 teaspoon
• Black pepper - 1/8 teaspoon
• 1 egg
• Lasagne noodles - 8 ounces

Instructions:

Fry the spinach, onion, oregano, basil and garlic in olive oil over medium heat in a large skillet.

Pour in pasta sauce and water, and let it simmer for 20 minutes.

Combine mozzarella cheese, parmesan cheese, parsley, salt, pepper and eggs in a large bowl.

Place a little sauce (Point 2) on the bottom of a lasagna bowl. Place 4 raw lasagna noodles on top of the sauce, then add another layer of sauce. Add 4 more lasagna noodles, 1/2 of the sauce and 1/2 of the cheese (Point 3). Repeat this (add lasagna noodle, sauce, then cheese) until all the noodles are layered. Top the lasagna with the remaining sauce.

Cover with foil and bake in a preheated oven for 55 minutes at 350F. Remove the foil and bake for another 15 minutes. Leave for 10 minutes before serving.

2. Sour Cream Lasagne

This is my grandmothers popular recipe, but I use sour cream instead of traditional cheese (which I learned from my mother-in-law). She always does that for birthday parties and special occasions. You will make a huge serving with this recipe. This lasagna is very cheesy still - sometimes I add a little more tomato sauce.

Preparation time: 1 hour 50 minutes

Ingredients for 8 servings:

• Lasagne noodles - 8 ounces
• Ground pork sausage - pound
• Ground beef - pound
• 1 minced garlic clove
• Sliced tomato - 28 ounces
• Tomato sauce - 8 ounces
• Dried parsley - 1 tablespoon
• Dried basil - teaspoon
• Dried oregano - teaspoon
• A pinch of white sugar
• Sour cream - 16 ounces
• 3 lightly beaten eggs
• Grated Parmesan cheese - cup
• Chopped pitted green olives - cup
• Salt - 2 teaspoons
• Ground black pepper - teaspoon
• Shredded mozzarella cheese - 12 ounces

Instructions:

Boil a large pot of salted water over high heat, then boil the lasagne noodles without the lid for 8 minutes, stirring occasionally. When done, strain the lasagne noodles.

Heat a large skillet over medium heat and fry the sausage, beef and garlic. Stir until the meat is breakable, browned and no longer pink. Drain off excess grease.

Add sliced tomatoes, tomato sauce, parsley, basil, oregano and sugar into the same skillet. Bring to a boil over high heat, then reduce the heat to medium-low and let it simmer for 30 minutes. Stir occasionally.

In a bowl, combine the sour cream, eggs, Parmesan cheese, green olives, salt, black pepper and 6 ounces of mozzarella cheese.

Spread a thin layer of meat sauce (Point 3) evenly over the bottom of a 913-inch baking tin. Cover with 1/3 of the lasagne noodles, 1/3 of the remaining meat sauce and 1/3 of the sour cream mixture (Point 4). Repeat this layer 2 more times. Sprinkle the remaining mozzarella evenly over the lasagne.

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