Saturday, November 22, 2008

Lasagna Bolognese Part Deux!

Hey Kim, I'm keeping up with our health pact!

Tonight, I was pretty excited to try another stealth-health recipe redeux. This time, I let Dev IN on the experiment and he was onboard 100%! I could've taken an extreme route - whole wheat noodles, soy milk, veggie cheese... but come on, I don't think we're quite ready to go the distance... YET. Still... this is a good start...?

doubled the veggies
1lb ground beef ---> Veggie Ground Round
2 slices thick sliced bacon ---> turkey bacon + 1 thin slice bacon
4 cheese blend ---> part-skim mozzarella
whole milk for bolognese ---> 2% milk
whole milk for Béchamel ---> 2% + 1% milk

Preheat oven to 425F.

Lasagna Bolognese
Meat-ish Sauce
2 small carrots
2 celery ribs
1/2 onion
1 thin slice of bacon
2 slices turkey bacon, chopped
1 package Yves Veggie Ground Round, Original
2 Chicken spicy Italian sausage links (crumbled)
1 1/2C 2% milk
1 1/2C sake (I didn't have white wine)
2 spoonful tomato paste
1 can diced tomatoes (with basil and garlic)
salt to taste
ground black pepper
dash of paprika
dash of garlic salt

Fresh lasagna noodles
low moisture part-skim mozzarella
fresh mozzarella ball, sliced
a few shreds of parmesan

Roughly chop onions, carrots and celery.
Pulse in a mini-processor until finely chopped.

Saute bacon and turkey bacon together. Add celery, carrot and onion mixture and cook until softened on medium heat. Add Veggie Ground Round and Chicken Sausage. Cook, breaking up into small pieces.

Add milk, bring to a boil, lower heat and simmer and cook until liquid has evaporated - about 25 minutes.

I didn't have white wine on hand, so I used Sake as a substitute. Bring to a boil, lower heat and simmer until liquid has evaporated - about 25 minutes.

Puree diced tomatoes. Add tomato paste and tomato puree to pan - bring to a boil, lower heat and simmer for 15 minutes until thickened. Add salt to taste, a dash of paprika and garlic salt. Take off heat and cool.

3T unsalted butter (instead of 4T)
1/4C all-purpose flour
2C 1% milk + 2C 2% milk (instead of 4C whole milk)

Melt butter over medium heat; add flour and cook, whisking constantly for about 2 mintues. Don't brown. Gradually add milk, bring to a boil, whisking frequently. Add salt, lower heat and simmer for 10 min.
The low-fat milk didn't thicken as well as the whole milk (obviously), so I made an additional roux of a spoonful of cornstarch + water. This helped thicken it up to the right consistency. Let cool.

Add 3/4 C of béchamel to the meat-ish sauce. Combine well.

We found these fresh noodles at Whole foods - never tried them before and wanted to give it a try. Boil noodles for 1 minute. Cool in ice bath and drain.

Spray pan with cooking spray. Place meat sauce into bottom of pan. Layer noodles, meat sauce & béchamel.

Top with a little shaved parmesan and shredded mozzarella. Repeat layering 3 more times.

Cover the top completely with the remaining béchamel sauce, a little more shredded mozzarella and a few thin slices of fresh mozzarella cheese. (Dev loves his cheese).
Cover with foil (coated with cooking spray) and bake for 30 minutes. Remove foil, increase heat to 450F, and bake an additional 15 minutes until bubbly and browned on top. Cool for at least 15 minutes - it will be easier to cut.

Dinner is served! Dev said he'd eat this again!

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