Sunday, January 11, 2015

Savory Healthy Lasagna

     Savory Healthy Lasagna, life just keeps getting better and better!!!  I will be the first to admit, this is more like a project and less like a recipe.... BUT.... totally worth the effort!!!  And, plenty of left overs for several days!!!  So all things considered, the investment will pay great dividends!!! ... not to mention all the smiles in your belly!!!  For a LARGE 1/12 serving it is 390 calories, 31g net carbs and 32g protein.  Have this with a nice side salad topped with Vitacost's Ranch Dressing and you will have a perfectly balanced meal on your hands!!!  So next weekend, put on your apron, turn up some tunes and cook the afternoon away as your prepare for a taste of Italy  ;)

2 Tablespoons Extra Virgin Olive Oil
6oz Yellow Onion, diced
2 Tablespoons chopped fresh or jarred Garlic
Dash Cayenne
4oz shredded Carrots
7oz diced Celery
2 pounds 96% Lean Ground Beef
1 Tablespoon Italian Seasonings (less if you are not a big Oregano fan)
1 Tablespoon Salt, and more to taste if necessary
3.5oz torn Kale Leaves
2 cups Baby Spinach Leaves
2~28oz cans Crushed Tomatoes
1~6oz can Tomato Paste
.66oz fresh Basil Leaves, sliced into small slivers
15oz low fat Ricotta
1/2 cup low fat Cottage Cheese
1/2 cup Parmesan Cheese
1/4 cup fresh Parsley
1 Jumbo Egg
8oz or 9oz Whole Wheat Lasagna Noodles
2 cups part skim shredded Mozzarella Cheese

     (If you have to boil your Lasagna Noodles, do so, drain and set aside)  Heat EVOO in skillet, add diced Onion, Garlic, and Cayenne Pepper til golden brown.  Then add Carrots and Celery til crisp tender.  Add Ground Beef, Italian Seasonings and Salt til Beef thoroughly cooked, drain excess liquid.  Add Spinach and Kale cooking down til softened.  Meanwhile, add Crushed Tomatoes, Tomato Paste, and Basil in large pot and stir til combined, add beef mixture and simmer down 20 minutes, adding extra salt if necessary.  While simmering, combine Ricotta, Cottage Cheese, Parmesan Cheese, Parsley and Egg, set aside.  Spray 9X13 with Pam and begin to assemble ~
2 cups Sauce
1/4 Noodles
2 cups Sauce
1/4 Noodles
1/2 Ricotta mixture
1/2 cup Mozzarella
3 cups Sauce
1/4 Noodles
1/2 Ricotta mixture
1/2 cup Mozzarella
Remaining Noodles
Remaining Sauce
Remaining Mozzarella
Garnish with fresh Parsley sprigs

     Cover with foil and bake at 375 for an hour.  Let rest for 15 minutes, remove foil and Enjoy  ;)

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