Lasagna is one of those comfort food dishes that warms the soul and brings everyone to the table. Often, lasagna recipes can be super heavy and loaded with fat from meat choice or cheeses. With summer fast approaching, a heavy, calorie dense pasta dish may be more suited for those cold, hibernating months. I prefer to lighten my lasagna by using turkey or lean ground beef such as chuck and add fresh, summer vegetables like squash and zucchini. Whole wheat noodles are fiber rich and fat-free or reduced-fat cheeses are both a great option without sacrificing any flavor. If carbs or gluten are your concern, simply skip the noodles and layer the vegetables in alternating patterns to take the place of carb-rich pasta. This lighter lasagna recipe is sure to please without skimping out on any of the good stuff!
RECIPE:
1 lb ground turkey, chicken, or lean ground beef
1 bell pepper, finely chopped
1 medium onion, finely chopped
1 squash, roughly 2 cups thinly sliced
1 zucchini, roughly 2 cups thinly sliced
2 cloves garlic, minced
24 oz prepared marinara sauce
2 tablespoons olive oil
2 tablespoons dried basil
1 tablespoon fresh oregano
1 tablespoon fresh basil
1/2 teaspoon sugar
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8 oz shredded fat-free mozzarella cheese
1 cup fat-free cottage cheese
9 slices reduced-fat provolone cheese
Granulated garlic
Coarse ground pepper and salt to taste
Whole wheat lasagna noodles
METHOD:
1. In a large sauce pot add 1 tbsp olive oil, onion, peppers, and ground turkey or beef. Cook over medium high heat until meat is browned and onions are translucent. Add minced garlic, salt, pepper, and dried basil. Stir in marinara sauce, fresh oregano, basil, parmesan cheese, and sugar. Reduce heat to low and simmer 20-25 minutes.
2. Bring a large pot of lightly salted water to a boil. Cook whole wheat lasagna noodles in boiling water for 8-10 minutes. Drain noodles, and rinse with cool water.
3. Pre-heat oven to 375°.
4. To assemble, add the remaining 1 tbsp olive oil to a 9 x 13 inch baking dished that is sprayed with non-stick cooking spray. Begin by spreading a thin layer of meat sauce in the bottom of the dish and top with a layer of squash or zucchini. Sprinkle with mozzarella cheese, cottage cheese, and granulated garlic. Arrange noodles lengthwise over layer. Repeat layers, alternating squash and zucchini. Top with remaining mozzarella and provolone slices.
5. Cover dish with foil and bake for in pre-heated oven for 25 minutes. Remove the foil and bake an additional 20 minutes, until cheese is melted and bubbly. Cool and serve with fresh basil.
