Saladmaster L20210SA Manual De Instrucciones página 19

Healthy Cooking Guide
Yield: 8 to 10 servings
1 ⁄ pounds extra-lean ground chuck, or ground turkey
1
2
⁄ cup chopped onion
2
3
⁄ cup chopped green bell pepper
1
4
2 large cloves garlic, minced
8 ounces sliced fresh mushrooms, optional
12 ounces fat-free ricotta cheese
⁄ cup grated Parmesan cheese, divided
1
2
3 tablespoons finely chopped fresh parsley
1 can (15 ounces) no-added-salt diced tomatoes, undrained
1 can (15 ounces) no-added-salt tomato sauce
1 can (6 ounces) no-added-salt tomato paste
1 teaspoon packed brown sugar, or to taste
1 tablespoon salt-free Italian herb seasoning
1 package (8 ounces) lasagna noodles, uncooked
12 ounces shredded reduced-fat mozzarella cheese
Preheat covered skillet to 325°F (165°C). Cook meat 3 minutes,
breaking into small pieces with spoon. Add onion, bell pepper and
garlic; cook, stirring frequently, until onion is tender, about 5 minutes.
Drain, if necessary. Remove meat mixture to bowl. In same skillet,
spread mushrooms; cover and steam 3 minutes. Turn off heat. Stir-fry
mushrooms 1 minute; remove to plate with any liquid.
In medium bowl, blend ricotta cheese,
and parsley; set aside.
In small bowl, combine tomatoes, tomato sauce, tomato paste,
sugar and Italian herbs. Spread
layer ⁄ noodles on top, breaking to fit in single layer. Spread ricotta
1
2
cheese on noodles; layer with
tomato sauce. Then layer remaining noodles, tomato sauce, meat and
mushrooms. Top with mozzarella and remaining Parmesan cheeses.
Cover; set temperature at 225°F (105°C) and bake 40 to 45 minutes until
noodles are tender (test with tip of sharp knife).
1 serving contains:
Cal Prot
535 41.1 g
⁄ tomato mixture in bottom of skillet;
1
3
⁄ each mushrooms, meat mixture and
1
2
Fat Carb
31.2 g 22.4 g
Skillet Lasagna
⁄ cup Parmesan cheese
1
4
Fiber Chol
3.3 g 111 mg
18
⁄
1
3
Sodium
427 mg