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Article: Saucy green tomatoes put zip in lasagna with less fat
- Article from:
- Chicago Sun-Times
- Article date:
- September 13, 1990
- Author:
CopyrightCopyright (null) Chicago Sun-Times. (Hide copyright information)
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Lasagna - now there's a dish to soothe the soul as the first
hints of autumn touch the air.
The lasagna most of us eat usually is loaded with fat in the
form of cheese, Bechamel sauce (a white sauce) and meat. But by
holding the meat and the Bechamel sauce, it's easy to make a
delicious lasagna that's much lighter on the palate, the waistline
and the arteries.
Made with low-fat ricotta, this lasagna gets its sparkle from
the incomparable flavor of fresh garden tomatoes. Making a
dual-color sauce is a good way to use up some of the green tomatoes
that aren't likely to turn red before the first frost. If you don't
grow tomatoes and can't beg any green ones from a friend, use all red ...