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Cook It Light

Lasagna Scores With Football Crowd

August 25, 1988|JEANNE JONES | Jones is a food consultant and a cookbook author.

With the football season upon us again there will be plently of before-the-game tailgate parties and after-the-game potluck suppers.

Preventing yourself from becoming a "sports widow" requires some careful planning, such as coming up with easily transported entrees that can be made ahead of time. When you have very little time to spend shopping and cooking for the pre- or postgame meal, it is even more of a challenge.

A Favorite

My favorite take-along dish is my Light Lasagna. It is inexpensive, easy to make and freezes well. You can make it when you have the time and store it in the freezer, then thaw it out and reheat it when you need it. It contains no oil, no meat and only low-fat cheeses. Therefore it is low in calories and cholesterol, but high in complex carbohydrates for the carbo-loading athletes or the armchair jocks.

All you need to serve with it for a well-balanced and healthy meal is a big tossed green salad. Everything can be served on one plate, and the only utensil you need is a fork. Finger food for dessert, such as fresh fruit and oatmeal cookies, will make the big event complete and satisfying--and easy to clean up.


3 medium onions, chopped

2 cloves garlic, finely chopped

2 (28-ounce) cans tomatoes, undrained

4 (6-ounce) cans tomato paste

1 cup chopped parsley

2 teaspoons dried oregano, crushed

1/2 teaspoon dried thyme, crushed

1/2 teaspoon dried marjoram, crushed

1/2 teaspoon freshly ground black pepper

1/2 pound dry lasagna noodles

1 pound part-skim ricotta cheese

1/2 pound part-skim mozzarella cheese, grated

2 ounces imported Parmesan cheese, grated

Combine onions and garlic in heavy skillet and cook, covered, over low heat until tender, adding small amount water if necessary to prevent scorching. Add tomatoes, tomato paste, parsley, oregano, thyme, marjoram and pepper. Simmer covered 2 hours, stirring occasionally.

Cook lasagna noodles in boiling water until al dente, about 12 minutes. Drain in colander and rinse with cold water. Drain well.

Cover bottom of 13x9-inch baking dish with 1/4 sauce. Add layer of lasagna noodles, trimming edges to fit dish. Top with layer of 1/3 ricotta cheese, then layer of 1/3 mozzarella. Sprinkle with 1/4 Parmesan cheese. Cover with another 1/4 sauce. Repeat procedure 2 more times and sprinkle remaining Parmesan on top.

Bake at 350 degrees 45 minutes. Let stand 10 minutes before serving. Makes 12 (3-inch-square) servings.

Each serving contains approximately:

Calories: 285

Cholesterol: 25 mg.

Fat: 8 gm.

Sodium: 453 mg.

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