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Healthy Lasagna: less noodles with low fat ground meat and lighter cheese, stuffed with veggies!

Healthy Lasagna

Adapted from Red Gold Tomatoes.

Course Entree
Cuisine Italian
Author TheSpicedLife

Ingredients

  • 1-2 T olive oil
  • 1 med onion, diced
  • 2 T minced garlic
  • 2 t crushed dried oregano
  • 2 lbs sliced crimini mushrooms
  • 2 small zucchini, diced
  • 2 lbs 92% lean ground beef (or you can use turkey)
  • 1 T shredded fresh basil
  • salt to taste
  • 1 14.5-oz can of tomato sauce
  • 3 14.5-oz cans diced tomatoes
  • Ground black pepper to taste
  • 2 pinches dried thyme
  • 1 pinch dried rosemary
  • 7-8 traditional whole wheat lasagna noodles, uncooked
  • 1 15-oz carton low fat cottage cheese
  • 2-3 cups shredded low fat mozzarella cheese
  • 1 cup shredded Italian cheese blend

Instructions

  1. Preheat the oven to 350 F.
  2. Heat a large skillet over medium high heat. Add the oil--when it shimmers add the onions with a pinch of salt. Sauté for about 5 minutes, stirring occasionally. Add the garlic and oregano and stir. After about a minute, add the mushrooms in 3 batches. Satué for about 3 minutes after each batch. Add another pinch of salt.
  3. Add the zucchini and stir occasionally, for 5 minutes.
  4. Add the ground beef. Break it up and stir it into the vegetables. Add a pinch of salt.
  5. Cook, stirring occasionally, until the meat is browned,
  6. While the meat is browning, open the canned tomatoes and tomato sauce and pour them into a large mixing bowl. Add the black pepper, thyme and rosemary to the tomatoes.
  7. When the meat is browned, drain off any extra grease and then add the meat and vegetable mixture to the tomatoes.
  8. Stir to evenly incorporate.
  9. Cover the bottom of a 9x13x2 inch casserole dish with 2 cups of the tomato mixture. Arrange half of the noodles on top of the tomatoes, slightly overlapped if need be. Top with half of the cottage cheese, 1-1 1/2 cups mozzarella cheese and then another 2 cups of the tomato mixture. Repeat layers and top with the remaining noodles and the remaining tomato mixture. Sprinkle with the 5 cheese mixture.
  10. Cover tightly with foil and bake for 1 to 1 1/2 hours; until noodles are cooked. Let stand for 10 minutes before serving.