Lasagna - Light recipe

My family enjoys eating lasagna cooked the "healthy" way... First we prefer to use wholewheat lasagna pasta, then for cheese we like to use a mixture of light ricotta or cottage cheese (1 container) and shredded skim milk mozarella (1 package), and minced lean turkey instead of beef (2 regular packs from the supermarket)

First cook the lasagna as per package direction (about 8 sheet for this recipe). Drain.

Saute some minced onions and minced garlic, add the minced turkey, a can of cubed tomatoes, add 2 tablespoons of cider vinegar, couple pinches of oregano, season to taste with salt, pepper & brown sugar, simmer for about 30 to 40 mn.

Pour 1/3 of the meat sauce at the bottom of the pan, then spread the light ricotta or cottage cheese, sprinkle the mozarella, then add 1 layer of lasagna sheet (4 sheet), then repeat with 1/3 of meat sauce, cheese, and another layer of lasagna sheet (remaining 4 sheet), then another 1/3 layer of meat sauce, cheese (finish with the shredded mozarella on top). Bake in preheated over to 400 degrees F for about 25 mn till cheese is bubbly and brown at some spots.

Cut with a non stick spoon and serve piping hot with a green salad (you can also sprinkle chili flakes on top).

Sometimes we substitute the minced turkey with sliced vegetable such as spinach, eggplant, assorted mushrooms, sundried tomatoes, basil leaves and artichokes to make a vegetarian lasagna, it's just as delicious!

Grilled Spare Ribs with Mushrooms Brown Rice

BBQ baby back ribs are a classic favorite... But tonight I decide to prepare them the Asian way. First I marinate the ribs with some fish sauce, soy sauce and honey , minced shallots and lemongrass for about 30 mn. The ribs are then laid in a foil lined oven platter and into a preheated oven at around 300 degrees F for about couple hours. The slow cooking makes the pork really tender. Then I set the oven to broil (around 500 degrees F), until the pork is well browned, about 5 mn, then turn the ribs over to the other side for another 5 mn.  Remove the ribs from the oven and let them rest for about 10 mn before slicing into individual ribs.

In the meantime I saute assorted sliced mushrooms such as shitake, oyster, straw mushrooms in a little olive oil and garlic, then I mix them with the brown rice, and add water to cook in the rice cooker till ready and fragrant. It's a perfect accompaniment to the grilled spare ribs...