Italian Casserole (or Italian Pie)

Italian Casserole - Quick and Easy

1 lb ground beef
1 medium onion
1 1/2 cup pasta sauce
1 1/2 cup shredded mozzarella cheese, divided
1/2 cup sour cream
1 package reduced fat crescent rolls

Preheat oven to 350.
Brown beef and onions in a skillet until beef is no longer pink.  Add pasta sauce and cook until heated through.

Pour into a deep dish pie plate. 
Mix together 1 cup of cheese and the sour cream.

Spoon onto the meat mixture. I used a small spoon to get small amounts because it was not going to work to spread it on the meat.

Top with the crescent rolls.  I found it is easiest to do two across and then 2 at right angles - then fill in the open areas with the other 4.  I also curl up the tip of the crescent toll so I don't have a big glob of undercooked dough in the center.

It is not necessary to get the crescent rolls covering all the meat and cheese. Sprinkle with the remaining cheese and bake for 20 minutes or until browned.  

Beautiful!  Serving it was a little tricky because the sauce is a little soupy but it was really good and a hit with the family.

Baked Eggplant Parmigiana

I got this recipe from Weight Watchers online. I believe it was a community recipe. I may have changed it just a little - my version is 7 PointsPlus.

Baked Eggplant Parmigiana - 6 serving - 7 PointsPlus each
5 tbsp flour
1/2 tsp oregano
1/4 tsp black pepper
1 1/4 cup dried plain bread crumbs
4 egg whites
1 medium eggplant ( approx 1 lb after trimming, 1/4 inch slices)
14 oz tomato sauce
garlic powder
Italian seasoning
2 cups mozzarella part skim, shredded
3 Tbsp grated Parmesan cheese

Preheat over to 425 degrees. Spray two baking sheets with nonstick spray (I put aluminum foil on my baking sheets and sprayed the foil)


Combine the flour, oregano and black pepper in a shallow bowl. Beat the egg whites in a second shallow bowl. Put the bread crumbs in a third shallow bowl.


Working with one slice of eggplant at a time, place in the flour turning once so both sides are lightly coated.


Dip the floured slice into the beaten egg whites. Lastly, dredge the slice with bread crumbs to coat both sides.


Place in single layer on the baking sheets. Spray tops of all the slices with cooking spray.
Bake in oven for 10 minutes - turn and bake another 10 minutes or until lightly browned.

Meanwhile mix tomato sauce, garlic powder and Italian seasoning in a bowl. Spray bottom of 9 x 13 casserole dish. Spoon 1-2 Tbsp of tomato sauce in dish and spread to lightly coat the bottom.
Layer half the eggplant on top of the sauce in the dish. Spoon half of the remaining tomato sauce over the layer of eggplant. Sprinkle with 1 cup mozzarella.
Place rest of eggplant slices on the cheese - cover with remaining tomato sauce, mozzarella cheese and the Parmesan cheese.


Bake 12 -14 minutes (I was baking dinner rolls so the oven was set at 350 degrees so I baked about 15 minutes. Since the eggplant is already cooked you just need to heat it through and melt the cheeses).

Spinach Lasagna

16 oz ricotta cheese, part skim
1 1/2 cups mozzarella cheese, shredded
1 egg, slightly beaten
1 (10 oz) package frozen spinach, thawed and well drained
1 tsp salt
3/4 tsp oregano
1/4 tsp basil
4 cups spaghetti sauce (or more if you like lots of sauce)
9 no-boil lasagna noodles
3/4 cup water

Preheat oven to 350F

Grease 8 x 11 baking dish ( can use a 9 x 13 inch but I don't think it firms up as much when that is used).

In a large bowl, mix together the ricotta, 1 cup of mozzarella, egg, spinach, salt, oregano and basil. Spread 1/2 cup of the spaghetti sauce in the bottom of the prepared pan. Spread 1/3 of the cheese mixture on 3 of the lasagna noodles. Place side by side, cheese side up, over the sauce in the pan. Spread about 1 to 1 1/3 cup sauce over the noodles. Make 2 more layers of noodles and sauce. Pour water around the edges.
Cover tightly with aluminum foil and bake for 40 - 45 minutes. Top with remaining cheese and back uncovered an additional 5 minutes or until cheese is melted.
Let stand at room temperature for 15 minutes to firm up before serving.

Serving size -1/8 of casserole

To make a meat version - omit the spinach and add 1 lb browned ground beef or Italian sausage to the spaghetti sauce after the 1/2 cup is spread in the bottom of the baking dish.