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Phillyist Playlist: 311 at the Borgata Event Center
I Have a Baby and Ten Dollars...Now What?
Sometimes, to quote that awful Taco Bell commercial, you just want something cheesy and melty. But if you're like me, there's little—short of being very, very broke or very, very drunk—that will persuade you to patronize Taco Bell, so when the craving hits, you must look elsewhere. And as entertaining as it was to watch Mayor Nutter really enjoy his margaritas at the Love Park Mexican Post last week, I didn't find my meal there to be nearly cheesy or melty enough. (Odd, because looking at the menu, you'd think there was nothing there but cheesy and melty.)
The craving got so bad that I decided to gastronomically travel halfway around the world and switch from Mexican food to Italian: I was going to make a lasagna. Only problem is, it's hard to justify a lasagna to yourself when you're trying, if not to diet, then to at least make healthier choices when dining in. What to do? What to do?
"A-ha!" I thought in the shower. (I do my best thinking in the shower.) "I shall substitute ingredients lower in fat and calories, so that I may both have my lasagna and eat it, too!"
What follows after the jump is an approximation of my improvised, healthier recipe. As always, the amounts listed are approximations—it's just how I cook.
Turkey & Spinach Lasagna with Chicken Sausage
No-boil lasagna noodles
Your favorite meat sauce recipe, substituting four parts turkey and one part savory chicken sausage for the indicated meats
Low-fat or fat-free ricotta cheese (I used half a container of each)
One egg
One bag low-fat or fat-free mozzarella cheese
Freshly-grated parmesan
One bag baby spinach
Salt and pepper to taste, if desired
Prepare meat sauce and set aside. In a mixing bowl, combine ricotta, half the mozzarella, and a desired amount of parmesan. Season to taste, if needed, then add egg and stir until mixture is consistent throughout.
Spread a thin layer of sauce across the bottom of an ungreased 9"x12" baking pan. Place one layer of noodles (approximately three noodles) over the sauce, then spoon approximately half of the cheese mixture over them, flattening it against the pasta. Top with spinach, then another (thicker) layer of sauce. Repeat noodles, cheese blend, spinach, and sauce. Top with final layer of noodles and add remaining sauce to cover.
Cover with foil; bake 40 minutes at 350°F. Remove foil, top with remaining mozzarella and any desired amount of parmesan. Broil 5-10 minutes, or until cheese just begins to harden or brown. Let stand 5-10 minutes before serving. If desired, top lasagna with additional freshly grated parmesan after plating.
Image Credit: Flickr user tsuaccnt
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