ALL OF THE FLAVOR, NONE OF THE GREASE ALL OF THE FLAVOR, NONE OF THE GREASE

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1 CHEF TONYTM Healthy Cooking Bakeware Collection ALL OF THE FLAVOR, NONE OF THE GREASE ALL OF THE FLAVOR, NONE OF THE GREASE Recipes for the Healthy Cooking Bakeware Collection

2 Chef Tony s TriSagna Pan

3 CHEF TONY TRISAGNA PAN Prepare three lasagna recipes in one with the Chef Tony TriSagna Pan! The unique design of the TriSagna Pan includes three separate compartments so you can make lasagna to suit everyone from picky eaters to those with food allergies. The lifting tray gives cooks an extra boost in the kitchen, making slicing and serving any kind of lasagna a simple task. Meatless TriSagna 7-8 lasagna noodles (cooked 8-9 minutes and cooled) ½ cup pecorino Romano cheese (grated and packed) Preheat oven to 375 F. Remove all lifting racks from the TriSagna Pan and spray lightly with olive oil cooking spray. Replace lifting racks. In a medium mixing bowl, add ricotta, mozzarella, Romano, parsley, and Italian seasoning. Mix well. Add salt and pepper to taste. Spread ¼ cup of marinara sauce evenly across the bottom of one baking cavity. Add one lasagna noodle. Add a large scoop of the ricotta mixture and spread evenly across the noodle. Add a line of marinara sauce, another noodle, and press lightly along the length of the noodle. Repeat the process until the tray is filled to the top. On the last noodle, add marinara sauce and sprinkle with mozzarella cheese. Cover lightly with aluminum foil. Bake at 375 F for minutes. Remove from oven and let stand for minutes before lifting out of your pan. Slide lasagna off the lifting tray onto a cutting board, cut into slices, and serve with extra marinara sauce and grated cheese. Poppa s Sausage TriSagna 7-8 lasagna noodles (cooked 8-9 minutes and cool) 2 cups Italian sweet sausage (cooked, chopped, drained and cooled) 4 tablespoons oregano (dried) red pepper flakes (optional) Preheat oven to 375 F. Remove all lifting racks from the TriSagna Pan and spray lightly with olive oil cooking spray. Replace lifting racks. In a medium mixing bowl, add sausage, ricotta, mozzarella, Romano, parsley, and oregano. Mix well. Add salt, pepper, and red pepper to taste. Spread ¼ cup of marinara sauce evenly across the bottom of one baking cavity. Add one lasagna noodle. Add a large scoop of the sausage mixture and spread evenly across the noodle. Add a line of marinara sauce, another noodle, and press lightly along the length of the noodle. Repeat the process until the tray is filled to the top. On the last noodle, add marinara sauce, sprinkle with more chopped sausage and mozzarella cheese. Cover lightly with aluminum foil. Bake at 375 F for minutes. Remove from oven and let stand for minutes before lifting out of your pan. Slide lasagna off the lifting tray onto a cutting board, cut into slices, and serve with extra marinara sauce and grated cheese.

4 TriSagna Bianca 7-8 lasagna noodles (cooked 8-9 minutes and cool) 2 cups béchamel sauce 1 cup gruyere cheese (shredded) 1/8 cup fresh basil (chiffonade) Preheat oven to 375 F. Remove all lifting racks from the TriSagna Pan and spray lightly with olive oil cooking spray. Replace lifting racks. In a medium mixing bowl, add gruyere, ricotta, mozzarella, Romano, basil, and Italian seasoning. Mix well. Add salt and pepper to taste. Spread ¼ cup of béchamel sauce evenly across the bottom of one baking cavity. Add one lasagna noodle. Add a large scoop of the cheese mixture and spread evenly across the noodle. Add a line of béchamel sauce, another noodle, and press lightly along the length of the noodle. Repeat the process until the tray is filled to the top. On the last noodle, add béchamel sauce and sprinkle with shredded gruyere cheese. Cover lightly with aluminum foil. Bake at 375 F for minutes. Remove from oven and let stand for minutes before lifting out of your pan. Slide lasagna off the lifting tray onto a cutting board, cut into slices and serve with extra marinara sauce and grated cheese. Zucchini TriSagna 2 medium green zucchini (sliced very thin) 2 large eggs (scrambled) Preheat oven to 375 F. Remove all lifting racks from the TriSagna Pan and spray lightly with olive oil cooking spray. Replace lifting racks. In a medium mixing bowl, add eggs, ricotta, mozzarella, Romano, parsley, and Italian seasoning. Mix well. Add. Spread ¼ cup of marinara sauce evenly across the bottom of one baking cavity. Add four slices of zucchini planks atop the sauce and spread out evenly. Add a large scoop of the ricotta mixture and spread evenly across the noodle. Add another four zucchini planks and press them down evenly. Repeat the process until the tray is filled to the top. On the last four zucchini planks, add marinara sauce and sprinkle with mozzarella cheese. Cover lightly with aluminum foil. Bake at 375 F for minutes. Remove from oven and let stand for minutes before lifting out of your pan. Slide lasagna off the lifting tray onto a cutting board, cut into slices and serve with extra marinara sauce and grated cheese.

5 Enchilada TriSagna 12 small corn tortillas (cut to lasagna noodle-sized strips) 2 cups skinless chicken breasts (cooked and diced small) 3 cups of Mexican blend shredded cheese ½ cup sour cream ¼ cup canned chipotle peppers (drained) 1 ½ cups cream of chicken soup 1 ½ cups cream of mushroom soup 1 cup celery (slivered) ¼ teaspoon cayenne pepper 1 tablespoon adobo powder sin pepper Preheat oven to 375 F. Remove all lifting racks from the TriSagna Pan and spray lightly with olive oil cooking spray. Replace lifting racks. In a medium mixing bowl, add sour cream, peppers, cream of chicken and mushroom soup, celery, cayenne pepper and adobo powder. Mix well and taste. Add. Spread ¼ cup of cream sauce evenly across the bottom of one baking cavity. Add two tortilla strips. Sprinkle diced chicken and shredded cheese evenly across the tortilla strips. Add a line of cream sauce, another noodle, and press lightly along the length of the noodle. Repeat the process until the tray is filled to the top. Over the last tortilla strips, add cream sauce and more shredded cheese. Cover lightly with aluminum foil. Bake at 375 F for minutes. Remove from oven and let stand for minutes before lifting out of your pan. Slide lasagna off the lifting tray onto a cutting board, cut into slices and serve with extra cream sauce and grated cheese.