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Danny’s Lasagna recipe he found and made 3/2005

Natasha Kravchuk

Danny’s Lasagna recipe

Print Recipe Pin Recipe

Prep Time 30

Cook Time 50

Resting time 30

Total Time 1 50

Servings: 12 slices

Ingredients Method Notes

Ingredients

Ingredients for Lasagna

1 lb ground turkey
1 lb ground pork
spinash to taste
1 medium onion finely diced
2 large garlic cloves minced
1/4 cup dry red wine or beef broth
1 Tbsp olive oil
24 oz Marinara Sauce (3 cups)
1/2 tsp sea salt
1/4 tsp black pepper ground
1/4 tsp dried thyme
1/2 tsp granulated sugar
2 Tbsp parsley finely chopped
9 lasagna noodles cooked al dente

Ingredients for Cheese Sauce:

16 oz low-fat cottage cheese
15 oz reduced fat ricotta cheese
1 large egg
2 Tbsp parsley finely chopped, plus more to garnish
4 cups mozzarella cheese shredded, divided

Method

How to Make Meat Sauce:

Place a deep pan or dutch oven over medium/high heat and add 1 Tbsp olive oil, 1 lb ground beef and diced onion. Saute, breaking up the meat, for 5 minutes or until beef is no longer pink. Add pressed garlic and sauté another minute until fragrant.
Add 1/4 cup wine and stir for 2 minutes or until wine is nearly evaporated. Add 3 cups marinara, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp thyme, 1/2 tsp sugar and 2 Tbsp parsley. Bring to a simmer then cover and cook 5 minutes.

How to Make Cheese Sauce:

In a large mixing bowl, combine 16 oz Cottage Cheese, 15 oz Ricotta, 1 cup mozzarella, 1 egg and 2 Tbsp parsley. Mix well.

How to Make Lasagna:

Preheat oven to 375˚F. Bring a large pot of water to a boil. Add salt and 9 lasagna noodles. Cook until al dente according to package instructions then drain and pour in cold water to stop the cooking process and prevent sticking.
Spread 1/2 cup meat sauce in the bottom of a deep 9×13 casserole dish. Add 3 noodles, spread on 1/3 of the meat sauce, and sprinkle with 1 cup mozzarella cheese. Spoon on and spread the top with 1/2 of your cheese sauce. Repeat until you have 3 layers of noodles.
Poke 9-12 toothpicks over the surface of your lasagna (to keep the foil from sticking to the cheese). Cover with foil and bake at 375˚F for 45 minutes.
Remove foil and broil for 3 to 5 minutes, or until cheese turns golden. Let lasagna rest 30 min before slicing.

Notes

Danny found and made 4/2025

https://natashaskitchen.com/wprm_print/lasagna-recipe

Meat use to be 1lb beef and no spinash.

Zucchini Alfredo

This zucchini alfredo is excellent! Shredded zucchini in a creamy sauce.

Print Recipe

Prep Time 10

Cook Time 30

Servings: 6 servings

Ingredients Method Notes

Ingredients

1 12 ounce package uncooked egg noodles
3 tablespoons vegetable oil
2 cloves garlic minced
4 cups shredded zucchini
½ cup milk
4 ounces cream cheese cubed
½ cup chopped fresh basil
salt and pepper to taste
¼ cup grated Parmesan cheese

Method

Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
Pour milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over cooked pasta.

Notes

Quick Ravioli Recipe

1 package (9-ounce size) fresh sun-dried tomato ravioli 177.44 mililiters chopped onion 9.86 mililiters minced garlic 14.79 mililiters olive oil 177.44 mililiters canned kidney beans rinsed, drained 1 large tomato cubed 2.46 mililiters dried thyme leaves Salt and pepper
Instructions Cook ravioli according to package directions. Saute onion and garlic in oil in large skillet until tender, about five minutes. Stir in beans, tomato, and thyme; cook two to three minutes longer. Season to taste with salt and pepper.

Protein Nutrition Bars

3 1/2 cups Quick oats
1 1/2 cups powdered non-fat milk
4 scoops low carb chocolate or vanilla protein powder
1 cup Sugar-free maple syrup
2 Egg whites
1/4 cup Orange juice
1 teaspoon Vanilla
1/4 cups Natural applesauce

Instructions
1. Preheat over to 325 and spray a baking sheet or 9×12 baking dish with non-stick spray. The 9×12 baking dish will yeild thicker bars.
2. Mix oats, powdered milk, and protein powder in bowl and blend well.
3. In separate bowl, combine eggwhites, orange juice, applesauce, and the sugar-free syrup and blend well.
4. Stir liquid mixture into dry ingredients until blended. The consistency will be thick and similar to cookie dough.
5. Spread batter onto pan and bake until edges are crisp and browned.
6. Cut into 10 bars and store in airtight container or freeze.
7. Nutritional Information Per Bar: Calories-157,Carbs-23g,Protein-15g,Fat-.5g,Fiber-4g

Tips:

1. If you find you want a moister bar, use 1/2 cup of natural applesauce.
2. Kitchen Tip for Lowfat Baking:

Did you know you can replace the oil in a recipe with an equal amount of applesauce? Applesauce will add the same moisture of fat but not the added calories and it won’t alter the flavor.

Potatoe Salad

Potatoes cubed Mustard Mayonnaise Salt Pepper Sweet relish Egg Celery Tabasco sauce
Instructions Cut of potatoes and boil. Drain and add other ingredients except tabasco sauce to tase. Put in dash of tabasco sauce to zip up if needed.

Pizza Americana Dough

5 cup Unbleached high-gluten or bread flour
3 tablespoon Honey or sugar
3 1/2 teaspoon Kosher salt or 2 teaspoons table salt
2 teaspoon Instant yeast
1/4 cup Olive oil
1 cup Milk Whole or low-fat
3/4 cup Water Room temperature

Instructions
1. With a large metal spoon, stir together all the ingredients in a 4-quart bowl or the bowl of an electric stand mixer until combined. If mixing with an electric mixer, fit it with the dough hook and mix on low speed for about 4 minutes or until all the flour gathers to form a coarse ball. Let the dough rest for 5 minutes, then mix again on medium-low speed for an additional 2 minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom. If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful. The dough should pass the windowpane test. If mixing by hand, repeatedly dip one of your hands or the spoon into room-temperature water and use it much like a dough hook, working the dough vigorously into a coarse ball as you rotate the bowl with your other hand. As all the flour is incorporated into the ball, about 4 minutes, the dough will begin to strengthen. When this occurs, let the dough rest for 5 minutes and then resume mixing for an additional 2 to 3 minutes, or until the dough is slightly stick, soft, and supple. If the dough is too soft and sticky to hold its shame, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful. The dough should pass the windowpane test.

2. Immediately divide the dough into 4 equal pieces. Round each piece into a ball and brush or rub each ball with olive or vegetable oil. Place each ball inside its own zippered freezer bag. Let the balls sit at room temperature for 15 minutes, then put them in the refrigerator overnight or freeze any pieces you will not be using the next day. (Or, if you are making the pizzas on the same day, let the dough balls sit at room temperature in the bags for 1 hour, remove them from the bags, punch them down, reshape them into balls, return them to the bags, refrigerate for at least 2 hours.)

3. The next day (or later the same day if refrigerated for only 2 hours), remove the balls from the refrigerator 2 hours before you plan to roll them out to take off the chill and to relax the gluten. At this point, you can hold any balls you don’t want to use right away in the refrigerator for another day, or you can freeze them for up to 3 months.

Pasta with Chicken and Broccoli

1/8 cup Olive oil
2 medium Garlic cloves minced
1/2 pound Chicken breast halved without skin cut up
1 1/2 cups Broccoli Florets
3/4 cup Sun-dried tomatoes oil packed, drained and chopped
8 ounce Tomato canned
1 teaspoon Basil
1/8 teaspoon Red pepper flakes
1/4 teaspoon Pepper
1 teaspoon Salt
1/8 cup White wine
12 ounces Chicken broth
1 tablespoon Margarine
4 cups Bow tie pasta (farfalle) cooked

Instructions
In a large skillet, heat the oil over medium heat. Saute the garlic for about 1 minute until golden, stirring constantly. Add the chicken strips and saute until white and almost completely cooked. Add the broccoli and saute until crisp-tender, then add sun-dried tomatoes, basil, red pepper
flakes, salt and pepper. Add the wine, then add the broth and margarine. Cook for about 3-5 minutes, or until heated through, stirring occasionally.
Toss the freshly cooked bow-tie pasta with the chicken mixture. Serve with Parmesan cheese.

Recipie was modified with more broccoli, squash and sauce

Pasta and bean soup

8 ounces Pasta tube shaped
1 large Celery thinly sliced
1 small Onion chopped
1 cup Carrot shredded
14 1/2 ounce Canned diced tomatoes
1 can (16 oz) Cannellini beans rinsed and drained
1/2 cup Parsley fresh and coarsely chopped
1/4 cup Romano cheese grated
dash Tabasco sauce (as extra)
Chicken or sausage (as extra)

Instructions
1. Bring a 3-quart covered saucepan of salted water to a boil over high heat. Add pasta and cook until not quite done. Will cook more in step 3.

2. Meanwhile, in 4-quart saucepan saute celery, onion and carrots until tender. Add broth, tomatoes with their juice and 1 1/2 cups water. Cover saucepan and bring to boil over high heat.

3. Drain pasta and stir into broth mixture. Stir in beans and parsley, and heat through. Ladle soup into four large soup bowls and sprinkle with grated romano to serve.

Extra: Throw in dash of tabasco and some chopped up sausage or cooked chicken chunks.

Mexican Lasagna

1 1/2 pound Ground beef Browned
16 ounce Refried beans
1/2 teaspoon Oregano dried
2 teaspoon Cumin ground
3/4 teaspoon Garlic powder
12 Lasagna noodles uncooked
2 1/2 cups Water
2 1/2 cups Salsa
2 cups Sour cream
3/4 cup Green onions sliced
2 1/4 ounce Black olives sliced
1/2 cup Cheddar shreadded mexican blend

Instructions
Preheat oven to 350F. Lightly spray a 13 by 9 inch baking dish with nonstick cooking spray.

Combine browned beef, beans, oregano, cumin and garlic powder.

Place 4 lasagna noodles in bottom of baking dish. Spread half the beef mixture over noodles. Top with 4 more noodles and remaining beef mixture. Cover with remaining noodles.

Combine water and salsa. Pour over noodles. Cover with foil. Bake 1 1/2 hours or until noodles are tender.

Combine sour cream, onions and olives. Spoon over casserole and top with grated cheese. Bake, uncovered, until cheese melts. Remove and let stand for 10 minutes to set.

Meatball Casserole

1 pound Ground turkey
1/2 cup Bread crumbs fresh
1 Egg
2 cup Water
1 cup Rice uncooked
1 teaspoon Salt
2 large Carrot cut up
1/2 cup Green pepper chopped
1/4 cup Onion chopped
1/2 pound Velvetta cubed

Instructions
Combine meat, bread crumbs, egg and salt; mix lightly. Shape into meatballs, brown in small amount of oil on all sides in large skillet. Drain. Add water, rice, carrots, green pepper and onion. Place in casserole dish and bake at 350 degrees till carrots are done about 35 to 45 minutes. Add cheese and heat until cheese melts. I sometime sadd a envelope of beefy onion soup mix for extra flavor.