Italian - Lasagna

Pasta

Pasta is a generic term for noodles made from an unleavened dough of wheat or buckwheat flour and water, sometimes with other ingredients such as eggs and vegetable extracts. Pastas include varieties, such as ravioli and tortellini, that are filled with other ingredients, such as ground meat or cheese. Dishes using the noodles are often prepared with a variety of sauces and meats like chicken, beef, or sausage.

Pasta is typical of different cultures and countries, but the most famous varieties and recipes come from Italy. There are hundreds of different shapes of pasta with at least locally recognised names.[1] Examples include spaghetti (thin strings), macaroni (tubes or cylinders), fusilli (swirls), and lasagna (sheets). Gnocchi and spätzle are sometimes considered pasta; they are both traditional in parts of Italy.

Pasta is categorised in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a few days under refrigeration.[2][3] Pasta is generally cooked by boiling.


Diabetic Italian Lasagna

This Italian favorite has less fat and calories, but all of the taste. Using low-fat cheeses and extra-lean ground beef saves 100 calories and 10 grams of fat per serving.

Serves 8
Ingredients

          o 1 pound extra-lean ground beef
          o 1 onion, chopped
          o 1 1/2 teaspoons dried basil
          o 3/4 teaspoon oregano
          o 3/4 teaspoon garlic powder
          o 1 can (6 ounces) unsalted tomato paste
          o 1 can (8 ounces) unsalted tomato sauce
          o 3 1/2 cups water
          o 3/4 pound uncooked lasagna noodles
          o 1 cup low-fat cottage cheese
          o 3 cups shredded low-fat or 2% mozzarella cheese

Directions

Preheat the oven to 325 F. Lightly coat a 9-by-13 pan with cooking spray.

To make the sauce, in a large saucepan combine the ground beef and onion. Cook over medium heat until the ground beef is browned and onion is translucent. Drain well. Add the basil, oregano, garlic powder, tomato paste, tomato sauce and water. Stir to mix evenly. Bring to a boil, reduce heat and simmer for 10 minutes.

Put 1/2 cup of the sauce in the bottom of the prepared pan. Cover with a layer of uncooked lasagna noodles, 1/3 of the remaining sauce, 1/3 cup cottage cheese and 1 cup mozzarella cheese. Repeat until the ingredients are used up. Cover with aluminum foil and bake until the noodles are soft and the cheese is lightly browned, about 1 hour and 20 minutes.

Nutritional Analysis
(per serving)
Calories    400     Cholesterol    100 mg
Protein    35 g     Sodium    690 mg
Carbohydrate    38 g     Fiber    2 g
Total fat    15 g     Potassium    568 mg
Saturated fat    8 g     Calcium    326 mg
Monounsaturated fat    5 g