Things I'd change : only use half a can of sweetened condensed milk. It made the cake pretty gooey. Which was pretty good, but I think half a can would have been sufficient.
Things I'd add: I wouldn't add anything, given that this cake already had so much in it. However, the hubs and I decided it would be good heated up a bit with a scoop of vanilla ice cream. YUM!
Ok. Onto the next recipe to try. This one got rave reviews from my worst critic...my husband! Even though the recipe calls for making it on the stovetop, I made it in my crockpot instead. (Remember, I like things EASY!) I threw everything in as the recipe called for except the mozzarella cheese. I waited until about an hour before we were ready to eat for that.
I snagged this recipe from the DeenBros .
Bobby’s Lighter Tastes Like Lasagna Soup
Ingredients:
2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
8 Whole-wheat breadsticks or grissini (optional)
Instructions:
Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.
Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)
Nutritional Information:
Per Serving (1 cup) 225 Cal (27% from Fat, 42% from Protein, 31% from Carb); 23 g Protein; 7 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 17 g Carb; 2 g Fiber; 4 g Sugar; 108 mg Calcium; 3 mg Iron; 826 mg Sodium; 53 mg Cholesterol
Ok this soup was seriously awesome. While it tasted NOTHING like lasagne, (at least not what my mom makes!) it was so good. It was more like a spicy gumbo/chili-ish dish. I used diced tomatoes that had the italian seasonings already in them which gave an extra kick, and I left the basil out, because I didn't have any! haha. This recipe was a bit of a stretch because it was 15 ingredients, but many of them were spices that I had on hand :-)
