Recipes: Casseroles

the recipes

december 2003

Casseroles

Beef and Fettuccini Lasagna

(makes 8 servings)

	olive oil cooking spray
3/4	pound dried fettuccine pasta
2	medium yellow summer squash, trimmed and thinly sliced
2	3-ounce low-fat cream cheese, cut into small pieces and softened
1/2	cup evaporated skim milk
1/2	cup egg substitute
1	teaspoon olive oil
1	medium onion, chopped
2	large cloves garlic, minced
1 1/2	pounds ground beef sirloin
	Salt (optional)
1/4	teaspoon freshly ground pepper
2	6-ounce low-sodium tomato paste
1	14 1/2-ounce cans no-salt-added diced tomatoes, undrained
2	teaspoons crushed dried Italian seasoning
3/4	cup shredded part-skim mozzarella cheese
	Shredded Parmesan cheese (optional)

Preheat the oven to 375°F. Lightly coat a 13 by 9-inch lasagna pan with cooking spray.
Cook fettuccine according to package directions. Drain and arrange the noodles over the bottom of the prepared pan. Arrange the squash slices on top and scatter the cream cheese over the zucchini. In a small bowl, whisk together the skim milk and egg substitute. Pour evenly over the casserole.
Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic. Sauté, stirring, until onion is limp, about 4 minutes. Transfer the onion mixture to the casserole, distributing evenly.
In a small skillet, brown the ground sirloin over medium-high heat for 5 minutes, using a wooden spoon to break up the clumps. Stir in salt (if using) and pepper. Add the tomato paste, tomatoes, and Italian seasoning. Cook, stirring, for a minute or two. Spread the mixture evenly in the casserole and top with the mozzarella cheese.
Bake, uncovered, for about 40 to 45 minutes, until heated through and bubbly. Remove from oven and let stand for 10 minutes before cutting into squares. If using, pass the Parmesan to sprinkle onto each serving.

Per serving:	396 calories (25% calories from fat), 32 g protein, 11 g total fat (5.0 g saturated fat), 43 g carbohydrate, 6 g dietary fiber, 93 mg cholesterol, 247 mg sodium, 925 mg potassium
Diabetic exchanges:	2 1/2 very lean protein, 1/2 lean meat, 2 1/2 carbohydrate (1 1/2 bread/starch, 3 vegetable), 1 fat

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