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The naughty and nice ways to prepare lasagna

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KANSAS CITY, Mo. -- Each Monday from Dec. 5 to Jan. 2 FOX 4 will be featuring 'Naughty and Nice Recipes.' The naughty one is made the traditional way and the nice one is made with reduced fat, sugars, carbs, etc. On Monday, Dec. 5, Chef Matt Chatfield visited FOX 4 to share how to make a 'Naughty and Nice' version of lasagna. Watch the video above for Matt's tricks of the trade to ensure your lasagna, whether it be naughty or nice, is delicious.

Naughty: Traditional Meaty Lasagna

Ingredients:
1 pound ground beef
3/4 pound Italian sausage
1 ½ quarts marinara sauce
1/4 to 1/2 teaspoon pepper
3 large eggs
3 tablespoons minced fresh parsley
4 cups ricotta cheese
1/2 cup grated Parmesan cheese
9 lasagna noodles, cooked and drained
4 cups shredded part-skim mozzarella cheese, divided

Directions:
1. In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add 1 quart of the marinara sauce. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. Adjust seasoning with additional salt and pepper, if desired.
2. Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in ricotta and Parmesan cheese.
3. Preheat oven to 350°. Spread 1 cup sauce in an ungreased 13x9-in. baking dish. Layer with lasagna sheet, cheese, 2 cups ricotta cheese mixture, 1 cup mozzarella, lasagna sheet, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full).
4. Cover; bake 50 minutes. Uncover; bake until heated through, 20 minutes. Let stand 15 minutes before cutting.
5. If you bake this a day ahead, let it cool, and reheat till hot, it will stand on the plate very nicely!

Yield: 12 servings.

Nice: Chicken and Grilled Vegetable Lasagna

Ingredients:
2 pounds ground chicken
1 ea zucchini, sliced and grilled
1 ea yellow squash, sliced and grilled
1 ea red bell pepper roasted
8 ounces crimini mushrooms roasted and sliced
1 ½ quarts marinara sauce
1/4 to 1/2 teaspoon pepper
3 large eggs
3 tablespoons minced fresh parsley
4 cups ricotta cheese
1/2 cup grated Parmesan cheese
9 lasagna noodles, cooked and drained
4 cups shredded part-skim mozzarella cheese, divided

Directions:
1. In a large skillet over medium heat, cook and crumble ground chicken until no longer pink, to 165 F; drain. Add 1 quart of the marinara sauce. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally. Adjust seasoning with additional salt and pepper, if desired.
2. Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in ricotta and Parmesan cheese.
3. Preheat oven to 350°. Spread 1 cup sauce in an ungreased 13x9-in. baking dish. Layer with lasagna sheet, cheese, 2 cups ricotta cheese mixture, 1 cup mozzarella, lasagna sheet, 2 cups meat sauce, layer grilled vegetables, and 1 cup mozzarella. Top with remaining noodles, sauce and mozzarella (dish will be full).
4. Cover; bake 50 minutes. Uncover; bake until heated through, 20 minutes. Let stand 15 minutes before cutting.
5. If you bake this a day ahead, let it cool and reheat till hot, it will stand on the plate very nicely!

Yield: 12 servings.

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