This post was created in partnership with Quaker. All thoughts and opinions are my own.
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During the free 30-Day Green Smoothie Challenge, they will be sending you weekly emails
with shopping lists, recipes and tips to get you on your merry way.
- 1/4 cup sugar
- 3 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups low fat milk
- 1 teaspoon vanilla extract
- 1. In a saucepan over medium heat, whisk together the sugar, cornstarch, cinnamon and salt. Gradually whisk in the milk. Cook for 5 minutes, stirring constantly. The milk will foam and thicken slightly.
- 2. Remove from heat and stir in the vanilla.
- 3. Pour into individual serving bowls, and chill at least 30 minutes.
- Note: To prevent a skin from forming place parchment paper or plastic wrap directly on top of the pudding so it is touching the surface.
Makes one 9×13 dish
FOR THE SAUCE
1 lb. ground italian sausage
4 – 15 oz. cans tomato sauce (or 2 – 28 oz. jars spaghetti sauce)
1 teaspoon onion powder (or 1/2 an onion, chopped fine)
salt and pepper to taste
FOR THE FILLING
1 – 15 oz. container ricotta cheese
8 oz. cottage cheese
3/4 cup of chopped spinach (frozen is fine)
1/2 cup grated parmesan cheese
2 cups mozzarella cheese
Preheat the oven to 350 degrees.
To make the sauce: Brown the meat in a large sauce pan over medium heat, stirring in the onion as the meat cooks. Once the meat is browned, add the tomato sauce and bring to a simmer. Add any seasonings, including salt and pepper, that you desire and allow to simmer over low heat for 10 to 15 minutes.
To make the filling: While the sauce simmers, combine the ricotta, cottage, and parmesan cheeses with the egg in a medium bowl, mixing until well combined.
Next layer on the lasagna sheets, followed by the cheese filling (about half to three quarters of a cup for a 9×13 dish), spinach and more sauce. Finally, sprinkle about a quarter cup of mozzarella on top. Repeat these steps until either you run out of ingredients or the pan is completely full (reserve about a cup of the mozzarella).
Cover the lasagna with aluminum foil and bake for 45 minutes. Remove the aluminum foil and sprinkle the top of the lasagna with the remaining mozzarella. Continue baking, uncovered, for another 15 minutes. Allow to cool on a wire cooling rack for 15 to 20 minutes before serving.