Ingredients
1/2 C flour
2-3 T olive oil
2 C skim milk
1/3 C powered dry nonfat milk
1 T paprika
1 t nutmeg
small can of tomato sauce
two carrots
one celery stalk
1-2 onions
2 garlic cloves
1 lb ground buffalo
2 crushed bay leaves
1/2 t thyme
2/3 C red wine
1 lb. of fresh spinach
1 lb. low fat ricotta cheese d 1/2 lb. skim milk or no fat
mozzarella cheese.
Parmesan and/or low fat Swiss cheese
Preparation
Cook the lasagna noodles Meanwhile, prepare Almost Healthy Bechamel Sauce and Almost Healthy Bolangese Sauce.
Bechamel Sauce Put 1/2 C flour and 2-3 T olive oil in a glass bowl. Microwave for 1 min., then stir until well blended. Add 2 C skim milk. Microwave for 1 min., then stir until smooth. Repeat; Microwave for 1 min., then stir until smooth; Repeat; Microwave for 1 min., then stir until smooth and the sauce is glossy on the top. If not, cook and stir some more. Stir in 1/3 C powered dry nonfat milk.*
- Adding dry milk improves the body of the sauce.
Add 1 T paprika, 1 t nutmeg, and one small can of tomato sauce.
Sauce Bolangese Dice two carrots, one celery stalk, and 1-2 onions depending and saute in olive oil for 10 min. Add two crushed garlic cloves. Add 1 lb. ground Buffalo, 2 crushed bay leaves*, 1/2 t thyme, and 2/3 C red wine. Cook until the wine has almost evaporated and gradually blend in 1 lb. of fresh spinach leaves until wilted. *If crushed bay leaf is not available, put the wine in a cup in the microwave and heat it. Soak the bay leaves in the hot wine for 45-60 mins., before adding the wine to the meat.
Combine Bolangese and Bechamel.
In a separate bowl, blend 1 lb. low fat ricotta cheese and 1/2 lb. shredded skim milk or no fat mozzarella cheese.
Assembly of the Lasagna Oil (ovilve)a lasagna pan. Cover the bottom of the pan with a layer of lasagna noodles. Spread over that a layer of sauce, then the ricotta-mozzarella cheese. Repeat, ending with a layer noodles. Top with shredded Parmesan and/or low fat Swiss cheese. BRown in a 400 degree oven.
