Low Fat Pasta Recipes

Ingredients:

12 oz dried lasagna noodles -or 1 pound fresh lasagna noodles
3 cup low-fat milk
1/3 cup all-purpose white flour, plus 1 teaspoon
2 oz reduced-fat cream cheese -3 tablespoons
1 cup freshly grated parmesan cheese -2 ounces
1 tbsp chopped fresh thyme -or 1 teaspoon dried thyme leaves
2 tsp fresh lemon juice
1 tsp salt -plus more to taste
1/4 tsp freshly ground black pepper -plus more to taste
2 tsp olive oil
1 1/2 cup chopped onions
1 1/2 cup finely chopped carrots
2 cloves garlic, minced
2 boxes frozen artichoke hearts, thawed -9-ounce boxes -and coarsely chopped -or two 8 1/2-ounce cans artichoke - hearts -drained and squeezed dry -and coarsely chopped
1/2 cup defatted reduced-sodium chicken bro
4 oz prosciutto -trimmed of fat and chopped

Instructions:

1. In a large pot of boiling salted water, cook noodles until barely tender
(8 minutes for dried, 1 minute for fresh). Drain and rinse under cold
water. Spread the noodles on clean kitchen towels, cover with plastic wrap
and set aside.

2. In a large saucepan, heat 2 1/2 cups of the milk over medium heat until
steaming. Meanwhile, put 1/3 cup flour in a small bowl and gradually whisk
in the remaining 1/2 cup milk until smooth; whisk into the hot milk and
stir constantly over the heat until the sauce comes to a simmer and
thickens. Continue cooking and stirring for 1 minute. Remove from the heat.
Whisk in cream cheese, then 1/2 cup of the Parmesan, thyme, lemon juice, 1
teaspoon salt and 1/4 teaspoon pepper. Set the cheese sauce aside.

3. In a large nonstick skillet, heat oil over medium-high heat. Add onions
and carrots and cook, stirring, until they begin to color and soften, about
5 minutes. Add garlic and stir for 1 minute longer. Add artichoke hearts
and sprinkle with the remaining 1 teaspoon flour. Stir well, add chicken
broth and cook until the liquid is thick and simmering, about 3 minutes.
Remove from the heat and season with salt and pepper.

4. Preheat oven to 400°F. Lightly oil a 9-by-13-inch baking dish or coat it
with nonstick cooking spray.

5. Smear the bottom of the prepared dish with 1/2 cup of the cheese sauce.
Line the bottom with a single layer of noodles. Spread half of the
artichoke mixture over the noodles. Spoon on another 1/2 cup sauce and use
a rubber spatula to spread it evenly. Add another layer of noodles,
sprinkle with all of the prosciutto and spread another 1/2 cup sauce on
top. Add a third layer of noodles, the remaining artichoke mixture and
spread with 1/2 cup sauce. Finish with the remaining noodles and sauce.
Sprinkle with the remaining Parmesan.

6. Lightly oil a large piece of aluminum foil or coat it with nonstick
cooking spray, and use it to tightly cover the dish. Bake the lasagna for
30 minutes. Uncover and bake for about 15 minutes more, or until the top is
lightly browned. Let stand for 10 minutes before serving.

Makes 8 servings.

365 calories per serving: 20 grams protein, 9 grams fat (3.3 grams
saturated fat), 53 grams carbohydrate; 850 mg sodium; 26 mg cholesterol; 1
gram fiber.

Busted by: Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 8